Friday, July 29, 2016

Cake Everyday: Lemon Ricotta

I found this recipe at Food 52; it's fabulous! A perfect cake to enjoy in the summer.


1-1/4 unbleached AP flour
Pinch of salt
1 Tbs. aluminum-free baking powder
9 Tbs. unsalted, best quality butter, softened
1 cup plus 2 Tbs sugar
3 eggs (I prefer organic)
Zest of 1 lemon
1 cup ricotta cheese. I used part-skim ricotta.
1 to 2 apples, peeled and grated; enough to make about 1 cup. I used Pink Lady.


Preheat the oven to 400 degrees. Butter and flour a 9" springform pan.

In a medium bowl, combine the AP flour, pinch of salt, and baking powder.

In a large bowl, beat together the butter and sugar until the mixture is light and fluffy. (King Arthur Flour has a good article on softening butter and creaming it with sugar). With the mixer on low speed, add the eggs one at a time.

Slowly add the flour mixture to the butter and sugar. Then add the lemon zest, ricotta, and grated apple.

Pour the batter into the prepared pan. Smooth the top of the batter with the back of a spoon.

Bake for 25 to 30 minutes, until the cake is golden and beginning to pull away from the sides of the pan.

Cool the cake on top of a wire rack for 10 minutes. Then remove the cake from the circular form and finish cooling on the rack.

Finish the cake with a dusting of confectioners sugar.


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