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Lemon Ricotta Cake w/ Strawberry Sauce

Lemon ricoota cake 2

This spring I have been craving things like asparagus, lemons, stuffed Easter eggs, fresh peas and rhubarb. I always want light and fresh food in the spring. I am sodone with Beef Bourgougnon and am throwing lemon peel in everything. This cake is very spring to me, light, creamy and lemony.

I created this eaiser ricotta cake recipe becuase lot of ricotta cakes have whipped whites and I just did not feel like whipping whites. How do I kept the cake light? I use very little flour and lots of eggs, also of course ricotta. The texture is a bit hard to explain it is different from any other cake. This cake is extremely moist, a bit crumbly and as I said before very light.

I served it with strawberry sauce but Chloe loved it plain. I think orange or lime zest added to the batter would be good too!

Lemon ricoota cake 1

 

Lemon Ricotta Cake w/ Strawberry Sauce

 

Cake

1 cup ricotta

1/2 cup sugar

3 eggs

1 TBL vanilla

the zest from one lemon

a pinch of salt

1/2 cup flour, white or whole wheat pastry (and no this is not a miss print, it is only a 1/2 cup )

1 TBL. baking powder

Pre-heat oven 325˚F

In a electric mixing bowl beat together ricotta, sugar, eggs, lemon peel, vanilla and salt. Sift flour and baking powder and add to batter. Pour into a greased 9" round cake pan and bake till center when inserted with a skewer comes clean, about 25-35 minutes.

 

Strawberry Sauce

Combine one cup of fresh or frozen strawberries and 1/4 cup of sugar in a small sauce pan. Simmer until strawberries have collapsed and juices are running. Taste and see if you need more sugar. Add that and simmer a minute or two more until sugar has melted. Cool and then refrigerate.

Comments

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Selia Renzetti

This looks and sounds wonderful. I can't wait to try it! Thank you for sharing!
Blessings,
Selia

Bernideen's Tea Time Blog

I have the printer going on this fabulous recipe!

Judy R

I made this cake and not only is it super easy, it's absolutely scrumptious!! Light and fresh and so much flavor!! Great recipe!! Thanks!!

Jill

Yum, Yum, Yum!
Yum!

Jill xoo

Louise

this looks so good, I think i will do this one for Easter...

thank you for sharing...

Louise

Kay on the farm in Neb

I Love ricotta! And I have both strawberries and rhubarb in the freezer.

Would low-fat ricotta work in this?

I now know what "from-scratch" cake I'm making on Saturday. :oD

(Wanting lighter, Spring-type meals too, but "they" are saying 40% of snow for the weekend. baaahhhh! And it's 39° right now with a wind-chill of 21°. Not exactly Spring-like weather this week.)

Nancy

I have a recipe from "The Cake Dr." Anne Byrn with Ricotta in it and it is my absolute favorite. She adds orange marmalade in the buttercream frosting, and I've made it with Lemond Curd and also Lime marmalade and it's delicious all ways! So incredibly moist. I'll have to try your version...love the idea of strawberries on it!

debi

sounds so yummy....just what I'm looking for too :)
thanks, claice!

the pleasures of homemaking

ooooh I think I'm going to try this one this week! Thank you - it looks and sounds delish!

Manuela

Kalianne@BygoneBeauty

Swoon! What a gorgeous dessert! The simple strawberry sauce is a perfect. Thank you for sharing the recipe!

Angie

I'm with you, Clarice. I'm all about fresh flavors this time of year. The pumpkin pie and gingerbread will have to wait until the fall.. I think I'll try this recipe. It sounds so good. I have everything in my kitchen (but I'm going to cheat and run some cottage cheese through my food processor to sub for ricotta)
thanks!xoxoxoxoxo-
Angie

Debbie

Can't wait to try this Clarice--it looks delicious!! I am so looking forward to my fresh strawberries in June.

Gumbo Lily

Yummm! That would be very good with my coffee this afternoon. I'm looking forward to rhubarb too.

Jody

clarice

No Elisa, the 1/2 cup is right. This is almost like a fourless cake. If you try it let me know if you like it. I love feedback, even bad ones. Clarice

Elise

It looks devine. Am I reading the amount of flour correctly? Should it read 1 1/2 cups vs. the 1/2 cup as listed?

Love your blog - it's charming! Keep up the great work.

Rosemary

This one sounds so good. I need to make this ASAP. Thanks for the great recipe.
Happy Spring!
Rosemary

Lena

It does look good! I love this time of year for those same foods. Asparagus is something that I really look forward to.

Thank you for sharing your recipe.

Dianntha

It does looks so beautiful...I can almost smell it. But don't tempt me...I am trying to cut out the sugar...it is so hard. Dianntha

Paula

Dear Clarice,

The photo is gorgeous!!! It looks so yummy! Thank you for sharing the recipe! I will have to make this for my men. It is a perfect spring treat.
Love, Paula

Thimbleanna

That looks delicious Clarice -- thanks for sharing the recipe!

Sharon D.

Thanks for sharing Clarice! This looks absolutely wonderful :) I am with you on the lighter fare :) I am so excited, my Rhubarb is starting to come up.

karla nathan

I don't think I've ever had riccotta cake! Looks like I am really missing out and will need to try some.

Junie Moon

I love the wonderful recipes that are being shared for springtime. And yours really looks delightful. Thank you for sharing it.

Nerissa

I hear you on the spring stuff. I can't wait for rhubarb.
I had some ricotta I needed to use up. This looks like a great recipe. Thanks for sharing

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