Description
A simple lemon ricotta cake with a creamy mascarpone topping and fresh raspberries.
Ingredients
Scale
- 115 grams unsalted butter, room temperature
- 150 grams caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 tablespoons freshly squeezed lemon juice
- Zest of 2 lemons
- 140 grams plain flour
- 2 teaspoons baking powder
- 250 grams store bought ricotta
- 60 ml full fat milk
- 240 ml thickened cream
- 120 ml mascarpone
- Icing sugar, optional
- Fresh raspberries, optional
Instructions
- Preheat oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan.
- Beat butter, sugar, and vanilla with an electric mixer on medium speed until pale and creamy.
- Add eggs one at a time and beat until combined.
- Mix in lemon juice, lemon zest, flour, baking powder, and ricotta on low speed.
- Add milk and beat briefly until combined. Batter may be lumpy.
- Pour batter into the cake pan and bake for 30-35 minutes until a skewer comes out clean.
- Cool cake in the pan completely.
- Beat cream and mascarpone until thickened.
- Dust cake with icing sugar, slice, and serve with mascarpone cream and fresh raspberries.
Notes
- You can use granulated sugar instead of caster sugar.
- Batter may look curdled but it is normal.
- Use full fat milk and cream for best texture.
- Fresh raspberries add a nice contrast but are optional.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Lemon Ricotta Cake, Lemon Cake, Ricotta Cake, Italian Cake, Dessert