Baked Lemon Ricotta Cake

Baked Lemon Ricotta Cake

This simple cake has an unbeatable flavor and texture combination thanks to the fresh lemon juice and ricotta cheese. If you’ve never had a lemon ricotta cake before, than this is the recipe for you to try.

What is Lemon Ricotta Cake?

Lemon ricotta cake is similar to a traditional lemon cake, however it is not as sweet and has a slightly denser texture. It’s a traditional Italian cake that is often served after the meal or with a piece of fruit for breakfast.

200g unsalted butter, chilled, chopped
1 3/4 cup (385g) caster sugar
5 eggs
3 cups (450g) plain flour
1 tsp baking powder
1 large lemon, zested and juiced
700g fresh ricotta
500g cream cheese, at room temperature
2 tsp vanilla extract
Pure icing sugar, to dust
1. To make the pastry, place butter and 3/4 cup (165g) sugar in a stand mixer with the paddle attachment and beat until smooth. Beat in 1 egg until well combined. Fold in flour, baking powder and a pinch of salt. Cut one-third of the dough, flatten into a rectangle and enclose in plastic wrap. Shape the larger piece into a rectangle and enclose in plastic wrap. Chill both blocks of pastry for 2 hours.
2. Preheat oven to 200°C. Grease a 20cm x 30cm x 5cm rectangular lamington pan and line with baking paper, leaving a 3cm overhang. Roll larger piece of pastry out between 2 sheets of lightly floured baking paper to 5mm thick. Use pastry to line the base of prepared pan, trimming the edges to fit snugly, then prick all over with a fork. Place pan on a baking tray and bake for 20-25 minutes until base is golden. Remove from oven and cool completely.
3. Roll small pastry rectangle out between 2 sheets of floured baking paper into a 3mm-thick rectangle. Cut into long 6cm- wide strips to line the sides of the pan. Refrigerate while you make the filling.
4. Reduce oven to 160°C. To make filling, lightly beat remaining 4 eggs. Place ricotta and cream cheese in a stand mixer with the paddle attachment and beat until smooth. Beat in vanilla, lemon zest, lemon juice and  remaining 1 cup (220g) sugar and eggs to combine.
5. Line sides of the pan with 6cm strips of pastry, gently pressing them onto top of cooked base to create a join (the pastry is soft, but will come together when cooked). Use a small sharp knife to trim the pastry so it’s flush with the top of the pan. Spoon filling into the pastry shell. Place pan on a baking tray and bake for 1 hour 20 minutes or until edges are set with a very slight wobble in the center (it may crack a little, but will settle when it cools). Turn off the oven and set the door ajar with a wooden spoon. Leave the cake to cool completely in the oven, then chill for 6 hours to set. Use the baking paper overhang to carefully lift cake out of the pan. Dust cake with icing sugar to serve. 

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