Lemon Ricotta Cake
This lemon ricotta cake combines drained whole-milk ricotta, fresh lemon zest, lemon juice, and almond extract for a moist, tender crumb finished with a sugared edge and glossy apricot jam glaze.
Equipment
- 10-inch springform pan
- Stand mixer
- Hand mixer
- Spatula
- Wire rack
- Small pan
- brush
Ingredients
- 12 tablespoons/170 grams salted butter cubed, softened, plus more for greasing the pan
- 1 cup/200 grams plus 2 tablespoons sugar divided
- 1 pound/454 grams whole-milk ricotta drained
- 4 large eggs
- 1 teaspoon almond extract
- 2 Grated zest and juice of lemons about ¼ cup juice and 1 tablespoon zest
- 1 ½ cups/192 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Apricot jam for topping
Instructions
- Set the oven to 350°F, grease a 10-inch springform pan with butter, and coat its interior with the reserved 2 tablespoons sugar. A thin layer of sugar should cling to the butter across the bottom and sides.
- Beat the softened butter with the remaining 1 cup sugar on high speed using a stand mixer or hand mixer, then beat in the drained ricotta, scraping the bowl with a spatula as needed. Look for a pale butter mixture before adding the cheese and a fluffy consistency afterward.
- Add the eggs, almond extract, lemon zest, and lemon juice, then run the mixer on high speed for 5 minutes. The mixture should become aerated, although small curds or visible separation may remain.
- Stir the flour, baking powder, and baking soda together in another bowl, then mix them into the wet ingredients on low speed just until incorporated. Stop when no dry flour remains, without continuing to beat the thick batter.
- Scrape the batter into the prepared springform pan and bake for 45 minutes, checking the center with a toothpick. The cake is ready when the toothpick has no wet batter or damp crumbs attached.
- Set the pan on a wire rack and let the cake cool before releasing the springform and moving the cake onto a serving plate. The cooled cake should hold its shape during unmolding.
- Gently heat apricot jam in a small pan, adding a little water only if it needs thinning, then brush or spread a thin coating over the cooled cake. A loose, spreadable consistency gives the surface an even sheen without a heavy layer of jam.
Notes
Ingredient tip: Place watery whole-milk ricotta in a cheesecloth-lined strainer over a bowl while chilled to remove free-flowing whey before mixing, ensuring excess moisture does not cause a dense center.
Texture tip: Keep the full 5-minute high-speed beat after adding the eggs and lemon juice even if the acidic mixture looks curdled, then mix the dry ingredients on low speed just until no dry flour remains.
Doneness: Check the center of the cake with a toothpick at 45 minutes rather than relying on golden edges alone; if adapting to a 9-inch springform pan, begin checking around 50 to 55 minutes.
Storage: Once cooled and glazed, keep the cake covered and refrigerated at 40°F or below in a sealed container to protect the cut surfaces from drying out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.