Lemon Ricotta Cake
Lemon ricotta cake with the perfect deliciousness of creamy ricotta, tart lemon curd, and sweet cake baked together
Servings: 8
Ingredients
- 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
Instructions
- 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
Notes
You can use any lemon curd, either purchase or make your own by following our recipe -microwave lemon curd.