Lemon ricotta cake is a perfect delicious cake with creamy ricotta, tart lemon curd, and a sweet cake, all baked together!
This lemon ricotta cake may not look perfect but don’t let looks deceive you. It is perfect in flavor and creaminess. Perhaps the imperfections make a lemon ricotta cake the perfect cake for your table.
So often we are looking for perfection. As food bloggers we are hoping the cake doesn’t fall, or the soup doesn’t splatter, or the meat burn. But our reality is that all those things happen. We whip the batter too much or we don’t whip it enough. We have a sink full of dishes while we are attempting to photograph the perfect dish just so you will stop, look, and want to eat what we put in front of you. And perhaps sometimes in our attempt for perfection – and yes we do use photoshop to fix the splatters or oopsies – we entice you but perhaps, just perhaps you don’t feel like you can even attempt the recipe. That is not our purpose. We share recipes because we want you to enjoy the food too!
So don’t worry if your cake or omelet or roast beef doesn’t come out picture perfect. Because as long as it makes your taste buds yell yippee or sing with delight or want one more and then another and then another bite! That’s our purpose, so let’s eat up together!
Even a not so perfect lemon ricotta cake with the perfect combination of creaminess and tartness and sweetness that belongs in a lemon ricotta cake.
Lemon Ricotta Cake
- 6 Tbs butter (softened)
- 3/4 cup white sugar
- 2 eggs
- 1 1/3 cup all purpose flour (plus 1 Tbs)
- 2 Tbs milk
- 1 tsp baking powder
- 1 cup whole ricotta cheese
- 1/2 cup lemon curd
- 1 egg yolk
- 1/3 cup granola
- zest of one lemon
- Preheat oven to 325 degrees
- Grease 9 inch cake pan with butter
- Cream together butter and sugar until light and fluffy
- Add the eggs, one at a time, beating well after each egg
- Add lemon zest and milk
- Stir in flour and baking powder until just combined
- Spoon batter into cake pan and smooth as best you can
- Mix together ricotta cheese, lemon curd, and egg yolk
- Spread completely over the top of cake batter
- Sprinkle granola over the top of cake
- Bake for 40 to 45 minutes, testing for doneness at 35 minutes. Cake is finished when top is mostly solid with cracks and knife inserted comes out mostly clean
- Let cool
- Sprinkle with powdered sugar over top and fresh berries if desired
- Serve, store any leftovers in fridge
Now that we know we all have our imperfections – let’s eat cake! Lemon ricotta cake!
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