Lemon Ricotta Dessert Cake Recipe

Made from fresh ricotta, this baked lemon dessert cake has a similar texture to cheesecake and is delicious served with lemon curd and vanilla ice-cream.

The ingredient of Lemon Ricotta Dessert Cake Recipe

• 125g butter at room temperature chopped
• 155g 3 4 cup caster sugar
• 1 lemon rind finely grated
• 250g fresh ricotta see note
• 3 eggs
• 150g 1 cup self raising flour
• 60ml 1 4 cup fresh lemon juice
• 100g 1 4 cup lemon curd plus extra to serve
• pure icing sugar to dust
• vanilla ice cream to serve

The Instruction of lemon ricotta dessert cake recipe

• preheat oven to 170c 150c fan forced grease and line the base of a 20cm springform cake pan with baking paper
• use electric beaters to beat the butter sugar and lemon rind until pale and creamy add the ricotta and beat until just combined add the eggs one at a time beating well after each addition
• use a large metal spoon to fold the flour into the mixture stir in the lemon juice transfer mixture to the prepared pan and dollop with lemon curd use a flat bladed knife to swirl the lemon curd into the batter gently tap the pan on the bench to settle the batter bake for 45 minutes or until the cake springs back when lightly touched see note
• cool the cake in the pan for 10 minutes then release the side of the pan cut the cake into wedges and serve warm drizzled with extra curd and topped with ice cream

Nutritions of Lemon Ricotta Dessert Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a