Lemon Ricotta Cake with Candied Lemons

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 people
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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  • 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


  • Do ahead: In a cheesecloth lined strainer placed over a bowl, strain the ricotta for 12 hours or overnight in the refrigerator.
  • 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.
  • When ready to bake, preheat oven to 325 Butter an 8-inch springform pan and line the bottom with parchment paper.
  • 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.
  • In another bowl (or clean stand mixer bowl, fitted with a whisk), beat the egg whites with 1/4 sugar until stiff peaks form.
  • Use a spatula to gently fold the egg whites in to the ricotta mixture. Pour in to prepared pan.
  • 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.
  • 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.

Nutrition Information:

Calories: 502kcal | Carbohydrates: 81g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 144mg | Sodium: 110mg | Potassium: 131mg | Sugar: 75g | Vitamin A: 540IU | Vitamin C: 0.8mg | Calcium: 204mg | Iron: 0.8mg