Lemon Ricotta Cake with Candied Lemons

Lemon Ricotta Cake with Candied Lemons

This lovely, light Lemon Ricotta Cake with Candied Lemons is a wonderful way to end any meal or for a special dessert. Featured here topped with Candied Lemons, but adaptable to any topping.

Ricotta cakes are such a lovely and light dessert and this lemon version is the perfect way to enjoy some bright flavours and colours in the middle of winter.

If you’ve never had a ricotta cake, it’s lighter than a cheesecake and as it’s ricotta cheese based instead of cream cheese based, it’s flavour is more subtle. It’s lovely and light, so a nice way to finish a meal. It’s also a great base cake for any number of toppings.

I’ve topped mine with candied lemons (instructions on how to make the candied lemons is below!), but this cake is lovely with lemon curd and/or fresh berries and/or a dollop of creme fraiche or whipped cream.

Lemon Ricotta Cake with Candied Lemons

Cook’s Notes for Lemon Ricotta Cake with Candied Lemons




As I mentioned above, this cake is lovely with any number of toppings. Fresh fruit is always a great option, as is a chunky sauce or puree of blueberries or raspberries. Lemon curd would be perfect.

As ricotta forms the majority of the ingredients of this cake, seek out some great, fresh ricotta. Be sure to allow it to sit to remove as much moisture as possible, before using in the cake.

No cheesecloth? Use a coffee filter to line your strainer!

The candied lemons can be made ahead and stored in the refrigerator for up to a month.

Lemon Ricotta Cake with Candied Lemons

Lemon Ricotta Cake with Candied Lemons

Lemon Ricotta Cake with Candied Lemons

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 people
Energy: 502 kcal
Author: Jennifer

A lovely light and lemony cake, topped with homemade candied lemons. This cake is also lovely serve with fresh fruit, fruit puree or sauce or lemon curd.

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Ingredients

  • 3 cups ricotta cheese
  • 3/4 cup white sugar
  • 1/4 cup unbleached all purpose flour
  • 4 egg yolks
  • Zest of 1 lemon
  • 1 Tbsp fresh lemon juice
  • 4 egg whites
  • 1/4 cup white sugar
  • Icing/confectioners sugar, for dusting

Candied Lemons:

  • 2 large lemons
  • Ice water
  • 2 cups white sugar
  • 2 cups water

Instructions

  1. Do ahead: In a cheesecloth lined strainer placed over a bowl, strain the ricotta for 12 hours or overnight in the refrigerator.
  2. To make Candied Lemons (if using): Thinly slice the lemons and remove any pits. Fill a large bowl with ice and cold water. Set aside. Bring a medium pot of water to a boil and boil lemon slices for one minute, then remove to the ice water until completely cooled, then drain the water/ice. In a medium-sized skillet, bring white sugar and water to a simmer, stirring until sugar is dissolved. Add lemon slices in a single layer and gently simmer, turning a few times, for about 1 hour, or until rinds are translucent. Remove lemon slices to a cooling rack to cool completely.
  3. When ready to bake, preheat oven to 325 Butter an 8-inch springform pan and line the bottom with parchment paper.
  4. In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, combine the ricotta, 3/4 cup white sugar, flour, egg yolks, lemon zest and juice until smooth. Set aside or if using stand mixer, remove to a large bowl and clean bowl.
  5. In another bowl (or clean stand mixer bowl, fitted with a whisk), beat the egg whites with 1/4 sugar until stiff peaks form.
  6. Use a spatula to gently fold the egg whites in to the ricotta mixture. Pour in to prepared pan.
  7. Place in to preheated oven and bake for 50-55 minutes, or until it is golden and set. Remove to a cooling rack to cool in the pan. Cake will sag or sink in the middle. Once cooled, leave in pan, cover with plastic wrap and refrigerate 4 hours or overnight.
  8. When ready to serve, run a knife around the outside of the pan and unmould. Dust with icing sugar and top with Candied Lemons or the topping of your choice.
 

Lemon Ricotta Cake with Candied Lemons
 

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16 Comments

  • I have never tried a ricotta cake like this before but am totally smitten with lemon! It looks so pillowy light, I bet it tastes dreamy! I adore citrus desserts and this one just moved to the top of my list! Great dessert for one of my monthly family dinners :) Thank you!

    • Thanks Tricia. Ricotta cakes are so unique. They are very light and are a perfect base for some great strong flavours from fruit or lemons or curd etc. Would be a great dessert cake after a big meal, as it’s not heavy at all.

  • YAY for lemons!
    I really love those little yellow round balls of sour juicy goodness. :-D
    This dessert looks fabulous Jennifer, just fabulous!
    One question, is sharing an option? ;-)

  • Any kind of cake makes my heart go pitter-patter, but especially cakes made with cheese! This looks just perfect, Jennifer! So fluffy, light and moist! Plus I just adore all things citrus right now, so those candied lemons are screaming my name! I could use a few slices of this for breakfast! Drooling! Cheers!

    • Thanks Cheyanne and yes, citrus is the only bright spot in my otherwise monochromatic world at the moment. Soaking it up :)

  • Made this the same day we (Luci and I) made the lemon poppy seed scones. Our cake was just as gorgeous, which surprised us ;) ~ we doubled the zest, juice, and added Lorann lemon oil, as well in this recipe. Still, the lemon flavor seemed to mellow, and the ricotta was not as creamy as we expected. In fairness, ricotta is not a creamy-smooth cheese, so we prolly just didn’t think it through. Otherwise, it was delicious. The candied lemon slices are definitely a marmalade, and wonderful if you love marmalade ~ which we do. Luci (my eight year old grand-blessing) and I love ALL things lemon. Love your photos, too!

    • Thanks Deeba and Luci! And yes, this is one of those things where we are expecting one thing and get something else. Not in a bad way, but it does require a moment to shift. Like you, I expected cheesecake, but of course, ricotta isn’t cream cheese. Once I processed that, I really enjoyed this slice. So lovely and light and a great base for full-flavoured toppings or fresh fruit.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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