Lemon Ricotta Cake Recipe with Mascarpone Cream

This moist and fluffy Lemon Ricotta Cake Recipe is a perfect blend of zesty lemon and creamy ricotta, topped with a rich mascarpone cream. It’s light, refreshing, and ideal for any occasion, from a casual afternoon treat to a special celebration.

Ingredients for this Lemon Ricotta Cake Recipe:

For the Cake:

• 115g (1/2 cup or 1 stick) unsalted butter, room temperature
• 150g (3/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 3 tablespoons lemon juice, freshly squeezed
• Zest of 2 lemons
• 140g (1 cup) plain flour or all-purpose flour
• 2 teaspoons baking powder
• 250g (1 cup) store-bought ricotta
• 60ml (1/4 cup) full-fat or whole milk

For the Mascarpone Cream:

• 240ml (1 cup) thickened or heavy cream
• 120ml (1/2 cup) mascarpone
• Icing sugar or powdered sugar, optional, to serve
• Fresh raspberries, optional, to serve

Directions:

For the Cake:

1. Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line a 22cm (9-inch) round cake tin with baking paper.
2. Cream Butter and Sugar: In a large bowl, beat together the butter and sugar until light and fluffy. You can use an electric mixer for this.
3. Add Eggs and Flavors: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
4. Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
5. Combine: Add the dry ingredients to the wet ingredients in two additions, alternating with the ricotta and milk. Mix until smooth and fully combined.
6. Bake: Pour the batter into the prepared cake tin and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

For the Mascarpone Cream:

1. Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form.
2. Add Mascarpone: Add the mascarpone and continue whipping until stiff peaks form and the cream is thickened.
3. Sweeten: If desired, sweeten with icing sugar to taste.

To Serve:

1. Assemble: Once the cake has cooled, spread a generous layer of mascarpone cream over the top.
2. Garnish: Optionally, dust with powdered sugar and top with fresh raspberries for a burst of color and flavor.

Nutrition (per serving, approx.):

• Calories: 320 kcal
• Fat: 25g
• Carbohydrates: 24g
• Protein: 6g
• Sugar: 17g

(Note: Nutrition values are estimates and can vary based on specific ingredients used.)

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Total Time: 1 hour (including cooling time)

This Lemon Ricotta Cake Recipe is the perfect treat for any occasion, combining the tang of lemon with the creaminess of ricotta and mascarpone for a mouthwatering dessert!

Source:www.sweetestmenu.com