Lemon Ricotta Cake
- Vegetarian
- Energy Kcal 451
- Carbohydrates g 68.2
- of which sugars g 39.7
- Protein g 15.3
- Fats g 13
- of which saturated fat g 6.96
- Fiber g 1.1
- Cholesterol mg 215
- Sodium mg 199
- Difficulty: Average
- Prep time: 25 min
- Cook time: 1 h 20 min
- Serving: 8
- Cost: Low
- Note + the draining time of the ricotta and the setting of the shortcrust pastry in the refrigerator
PRESENTATION
Torta di ricotta al limone is this amazing lemon ricotta cake from the stunning region of Campania. People around here, they really love showing off how versatile ricotta cheese is. So, instead of using butter in the crust, this Italian classic—yeah, you guessed it—uses ricotta, making the base super moist and tender. Really, it just melts in your mouth. And look, the fresh lemon zest adds that tangy burst and bright scent, kinda like a homemade treat straight out of southern Italy. This isn’t just any Italian lemon ricotta cake—it shows, like, how a simple swap like ricotta can seriously elevate local recipes.
In Campania, this lemon ricotta cake recipe is a hit for afternoon snacks, family gatherings, and even fancy dessert tables. The texture? It's unique, thanks to the creamy ricotta. It offers a gentle, creamy flavor that's super indulgent yet light. I mean, while other Italian cakes might have nuts or dried fruit, this one is all about cheese and citrus. It’s a true lemon dessert standout. Plus, with that hint of golden color on top and a soft middle, you know it captures the essence of Italian home baking. Which is great.
Perfect for a quiet coffee break or wowing guests with a homemade lemon cake with ricotta, it’s a favorite around Naples and beyond. This moist lemon ricotta cake is versatile and so so delicious, practically disappearing once served. Whether you’re enjoying it with espresso or as a classy end to a meal, this cake delivers a slice of Campania’s culinary charm right to your table, mixing tradition with a fresh twist. Pretty much perfect.
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INGREDIENTS
- Ingredients for the crust (for a 10-inch diameter pan)
- Type 00 flour 2 ½ cups (300 g)
- Cow's milk ricotta cheese 0.67 cup (150 g)
- Sugar ¾ cup (150 g)
- Egg yolks 1 - (from medium egg)
- Eggs 1 - medium
- Fine salt 1 pinch
- For the filling
- Cow's milk ricotta cheese 2 cups (500 g)
- Eggs 5.6 oz (160 g) - (about 4 small)
- Powdered sugar 1.1 cups (125 g)
- Lemon peel 1 - untreated
- For brushing
- Eggs 1
How to prepare Lemon Ricotta Cake
Before starting to make the lemon ricotta cake, make sure to drain the whey from the ricotta by placing it in a fine-mesh sieve 1 and in the refrigerator, preferably overnight. Then begin to prepare the ricotta-based pastry: sift the flour and place it in a bowl, add the granulated sugar, a pinch of salt, the drained ricotta 2, and the eggs 3.
Mix quickly by hand in the bowl 4, then transfer it to a surface and work it for a very short time to compact 5 and make it uniform. Form a dough ball, wrap it in plastic wrap 6, and place your ricotta shortcrust pastry in the refrigerator for at least 30 minutes.
After this time, start preparing the filling: sift the ricotta into a bowl 7, add the grated lemon zest and powdered sugar 8. Then add the eggs, mix everything gently with a spatula 9, and store in the refrigerator, covered with plastic wrap.
Now take your ricotta shortcrust pastry dough and, using a rolling pin, roll it out on a well-floured work surface 10 to a thickness of a quarter inch. Roll the dough onto the rolling pin and transfer it to a 10-inch diameter pan 11. In this case, we used a perforated tart pan, but if you don't have one, greasing and flouring a standard pan will suffice. Using your hands, make the shortcrust pastry adhere to your tart pan 12.
and trim the excess parts 13. Quickly knead the scraps and roll them out again 14. Using a fluted pastry cutter, cut strips about 0.5 inches wide 15 to create the lattice top for the tart.
Retrieve the ricotta mixture, pour it into the tart pan 16, and decorate the surface according to your taste. For a more playful look, we decided to create a woven pattern. To do this, lay 6 strips of dough on the cake side by side, ensuring the same distance between each strip 17. Then fold the second, fourth, and sixth strips on themselves; starting from the center of the cake, place the first strip perpendicular to the others 18.
Then lay the second, fourth, and sixth strips back over the cream to cover the perpendicular one. Next, lift and fold the first, third, and fifth strips 19; place another strip of dough perpendicular a couple of inches away from the previous one and return the first, third, and fifth strips to their original position 20. Continue in this manner until the entire decoration is completed, creating a lattice pattern; then trim the excess dough using a small knife 21.
Brush the strips with a previously beaten egg 22 and bake the lemon ricotta cake in a preheated static oven at 340°F for 80 minutes, covering it with aluminum foil after the first 60 minutes (if using a fan oven, bake at 330°F for about 60 minutes, covering the cake after the first 20 minutes). Once cooked, remove from the oven 23 and let it cool completely before unmolding and serving 24.