Lemon Ricotta Layer Cake

Lemon Ricotta Layer Cake

From bridal showers to graduation parties, springtime offers an abundance of celebrations that call for a beautiful dessert. Here's one special cake to make your next event even sweeter.

servings
8-10

Ingredients






















Cooking Instructions

For cake:


1

Heat oven to 350˚F. Line bottoms of three greased 6-inch round baking pans with parchment paper; grease paper. Set aside. 


2

Cream butter and sugar in a large bowl until light and fluffy in a large bowl. Add eggs, one at a time, beating well after each addition. Whisk the ricotta, buttermilk, lemon zest, lemon juice and almond extract in a medium bowl. Combine the flour, baking powder, baking soda and salt in another medium bowl; add to butter mixture alternately with the ricotta mixture, beating well after each addition.


3

Pour batter into prepared pans. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool 15 minutes before removing from pans to wire racks. Remove parchment. Cool completely.


For frosting:


1

Cream butter and 2 1/2 cups confectioners’ sugar in a large bowl until light and fluffy. Gradually add the remaining sugar, beating well after each addition. Add the vanilla, cream and food coloring if desired; beat until blended.


2

Place one cake layer on a serving plate. Spread with a heaping 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.


For speckle decoration: 


1

Combine almond extract and luster dust if desired. With a new stiff-bristle paint brush, dip into the luster dust mixture, gently tapping on side of dish to remove excess color. Flick the brush, with your finger, towards the cake to create a speckle decoration pattern. Repeat as desired. Store cake in the refrigerator. 


Recipe Tip:
Any brand of Wisconsin ricotta cheese can be used.
cheese iconCheesemonger Tip:
Each small batch of BelGioioso Ricotta con Latte® cheese is made to order, which guarantees its freshness. Crafted in Wisconsin, this award-winning cheese proudly boasts a fresh, clean and milky flavor.

Ingredients






















Cooking Instructions

For cake:


1

Heat oven to 350˚F. Line bottoms of three greased 6-inch round baking pans with parchment paper; grease paper. Set aside. 


2

Cream butter and sugar in a large bowl until light and fluffy in a large bowl. Add eggs, one at a time, beating well after each addition. Whisk the ricotta, buttermilk, lemon zest, lemon juice and almond extract in a medium bowl. Combine the flour, baking powder, baking soda and salt in another medium bowl; add to butter mixture alternately with the ricotta mixture, beating well after each addition.


3

Pour batter into prepared pans. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool 15 minutes before removing from pans to wire racks. Remove parchment. Cool completely.


For frosting:


1

Cream butter and 2 1/2 cups confectioners’ sugar in a large bowl until light and fluffy. Gradually add the remaining sugar, beating well after each addition. Add the vanilla, cream and food coloring if desired; beat until blended.


2

Place one cake layer on a serving plate. Spread with a heaping 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.


For speckle decoration: 


1

Combine almond extract and luster dust if desired. With a new stiff-bristle paint brush, dip into the luster dust mixture, gently tapping on side of dish to remove excess color. Flick the brush, with your finger, towards the cake to create a speckle decoration pattern. Repeat as desired. Store cake in the refrigerator. 


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