Repeat layers twice. All Rights Reserved, Looking for our Baking Mixes? 85 g (1/2 cup plus 2 tbsp) all-purpose flour Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Reduce the mixer speed to medium-low and add the eggs, 1 at a time, making sure to fully incorporate each before adding the next. Thanks for visiting. New favorite summer cake recipe! Somewhat surprisingly, considering the amount of lemon zest in this cake, the sheep’s milk flavor came through loud and clear. In the frosting, I used 1 tsp. Grease a 9-inch (23 cm) nonstick springform pan with 1 tablespoon of butter. In a small bowl, whisk together confectioner’s sugar and lemon juice. Turn down the speed to medium and add the … Shari from NM, This recipe is a family gem that was passed down from my grandmother and mother. Cheese monger at the market in Asti serving up fresh mozzarella. Every time I make this cake it seems to disappear in minutes. I will keep you posted :) ENJOY! Cover and chill until thickened, about 1-1/2 hours or overnight. I made it exactly as the recipe states and it was very rich, very delicious. Top with the strawberries, blueberries, and lemon slices and sprinkle with the remaining teaspoon of lemon zest. Add the lemon slices to the pan, making sure they are submerged in the syrup. They vary from region to region, but around here, they are dense, almost pudding-like in texture with a mild, creamy flavor. To do so, simply make the cake as instructed, but divide the batter evenly into two round cake pans that have … Store in the refrigerator. Add the vanilla extract, fresh lemon juice and zest, and mix until fully … Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. You can absolutely use this recipe as a base for a delicious lemon ricotta cake. Next time, I will alternate the buttercream between the layers with the lemon curd. It was still scrumptious, but it's at its best at room temp. This cake is very good and I want to thank you for sending it in. Taste of Home is America's #1 cooking magazine. It was fantastic! Not too lemony and the cake itself was moist and rich! Bring to a boil over medium-high heat, stirring to dissolve the sugar. I took the cake out of the fridge an hour before serving but wish I had taken it out earlier. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Dust the top of the cake with the powdered sugar. In a separate bowl, whisk the egg whites until soft peaks form. Reduce the heat to medium-low and simmer until the lemons have softened and have started to caramelize, about … The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Add the lemon slices to the pan, making sure they are submerged in the syrup. It's an Italian inspired, made from scratch cake that has such an irresistible flavor. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at high speed until it is light and fluffy. Try it if you like, but I’d call this particular flavor interesting rather than good, and will be making it with regular ricotta in the future. It was a huge, huge hit. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. My second attempt was even better; I made homemade raspberry curd to go with the lemon curd, added some whipped egg whites to the batter making it even lighter and dressed it up with fresh raspberries and candied lemon slices. The lemon flavor is not as strong as I thought. Cut each cake in half horizontally. This version – adapted from a recipe by Deborah Mele – is a little lighter, though it remains true to the original. I made it for Christmas and decided to add raspberry pie filling in the middle layer, alternating with the lemon curd. Morning light from a hillside near Castelnuovo Calcea.