Go Back
–+ servings
Print Recipe

Ricotta Lemon Cake

Course Dessert
Cuisine Italian
Keyword dessert, easter dessert, healthy recipe, Italian dessert, italian easter dessert, Italian recipe, kid recipe, lemon, lemon cake, lemon dessert, quick & easy, ricotta, ricotta cake, ricotta cake recipe, ricotta dessert, ricotta lemon
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 people
Calories 349 kcal

Ingredients

  • 2 pounds whole milk ricotta 2 pounds whole milk ricotta
  • ¾ cup granulated sugar ¾ cup granulated sugar
  • 6 ounces candied pineapple rings 6 ounces candied pineapple rings chopped into small pieces
  • 2 lemon zest grated zest of 2 lemons
  • 1 tablespoon lemon juice 1 tablespoon lemon juice
  • 1 cup golden raisins 1 cup golden raisins, soaked in dark rum for 20 minutes, drained, patted dry, and diced
  • 1 tablespoon dark rum 1 tablespoon dark rum from the soaked raisins
  • 6 egg yolks 6 large egg yolks, lightly beaten
  • ¾ cup unbleached flour ¾ cup unbleaded all-purpose flour
  • 4 egg whites 4 large egg whites beaten with ¼ cup granulated sugar until still peaks form
  • confectioner's sugar confectioner's sugar for garnish
US - Metric

Instructions

  1. Preheat oven to 350F

  2. Butter and flour a 10-inch springform cake pan, shaking off any excess.

  3. Put the ricotta and sugar in a large bowl of a stand mixer (or use an electric hand mixer) and mix well until the sugar is all incorporated and the ricotta is smooth.

  4. In another bowl combine the chopped candied pineapple, lemon zest, lemon juice, 1 tablespoon dark rum, and the raisins with the egg yolks and mix well with a large baking wooden spoon. Add the ricotta and mix thoroughly. Fold in the flour and mix until smooth.

  5. Fold in the egg whites thoroughly and pour the mixture into the buttered pan.

  6. Bake until the top is golden brown and a thin knife inserted in the center of the cake comes out clean, 40 to 45 minutes.

  7. Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.

Nutrition Facts
Ricotta Lemon Cake
Amount Per Serving
Calories 349 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 163mg54%
Sodium 104mg5%
Potassium 269mg8%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 26g29%
Protein 15g30%
Vitamin A 569IU11%
Vitamin C 4mg5%
Calcium 216mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.