LEMON RICOTTA CAKE
Lemon and ricotta go together perfectly in this moist and delicious cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
- Heat oven to 350 degrees. Coat a 6-inch springform pan with melted butter and 1 tablespoon sugar; set aside. Place drained ricotta, 1/4 cup sugar, flour, egg yolk, vanilla, salt, lemon zest, and lemon juice in the bowl of a food processor; blend until smooth. Transfer to a large mixing bowl, and set aside.
- Bring a saucepan filled with an inch of water to a simmer; reduce heat to low. Combine egg whites and remaining 1/4 cup sugar in the heatproof bowl of an electric mixer. Place over the pan of simmering water; stir until egg whites are warm and sugar is dissolved, 2 to 3 minutes. Remove from heat; whisk on medium speed until frothy. Gradually increase speed, whisking until stiff peaks form, about 15 minutes.
- Stir one-third of the egg-white mixture into the ricotta mixture; gently fold in remaining egg whites. Pour into prepared pan. Bake 40 to 45 minutes until lightly browned, firm to the touch, and center is set. Transfer from oven to a cooling rack; after 15 minutes, remove ring. Serve.
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SakuraSwipe
[email protected]I'm not a big fan of lemon cakes, but this one looks really good. I might give it a try.
ahmed dhaif
[email protected]This cake looks really easy to make. I'm going to try it this weekend.
skfariya hasan
[email protected]I'm not sure about this recipe. It seems like it would be too sweet for my taste.
Joe C
[email protected]This cake looks delicious! I can't wait to try it.
Fatema Mohamed
[email protected]I'm not sure what all the fuss is about. This cake was just okay. The texture was a bit dry, and the lemon flavor was not very pronounced. I wouldn't make this cake again.
Ellen Holsomback
[email protected]This cake was a disaster! The texture was dry and crumbly, and the lemon flavor was overpowering. I followed the recipe exactly, so I'm not sure what went wrong. I would not recommend this recipe.
Naledi Kgwerana
[email protected]This cake was a bit too sweet for my taste, but otherwise it was very good. The texture was nice and fluffy, and the ricotta cheese added a nice richness. I would make it again, but I would reduce the amount of sugar.
richy David
[email protected]I'm not usually a fan of lemon cakes, but this one was really good! The ricotta cheese made it so moist and flavorful, and the lemon flavor was just right. I would definitely make this cake again.
cassie woods
[email protected]This cake was so easy to make and it turned out perfect! The ricotta cheese made it so moist and flavorful. I will definitely be making this cake again.
Shanthi Kamalan
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the light and fluffy texture, and the lemon ricotta filling was a perfect balance of sweet and tart. I would definitely make this cake again.
chriss angel
[email protected]This lemon ricotta cake was a delight! The texture was light and fluffy, with a perfect balance of sweetness and tartness. The ricotta cheese added a wonderful richness and moisture to the cake, and the lemon zest gave it a bright, refreshing flavor.