Hi sweetest readers 

The weekend is almost over, I sure do hope you weekend was amazing.

This lemon ricotta cake is so moist and so delicious, it gets better the longer it sits in the refrigerator

I sure do hope you are going to love this recipe that is adapted from Lars Lian 

*few step by step pictures;


Lemon & Ricotta Cake

  • 250-gram unsalted butter, room tempered
  • 280-gram sugar
  • 6 large eggs
  • 1 teaspoon vanilla bean paste, optional
  • 360-gram all-purpose flour, sifted
  • 250-gram ricotta
  • zest and juice of 2 organic lemons
  • ½ teaspoon sea salt


Lemon syrup

  • 100-gram granulated sugar
  • 100- ml water
  • zest of one lemon


*Use this Chart for Converting Grams to  US Cups.

instructions for the Lemon & Ricotta Cake

  1. Preheat the oven to 165
  2. Grease the bottom and side of 8-inch (20 cm) spring form, and line with parchment paper and set aside.
  3. Into the bowl of an electric mixer, fitted with the paddle attachment, or use  a large bowl and a hand-mixer, beat the butter and sugar on medium speed until it becomes pale paste.
  4. Add the vanilla bean paste and beat well.
  5. With the mixer on slow, add the eggs one at a time, mixing well and scraping the sides of the bowl with a rubber spatula after each addition.
  6. In a medium bowl, with a whisk combine the ricotta, the lemon zest, and lemon juice
  7. In a small bowl, whisk together the flour and salt.
  8. Remove the bowl from the mixer and using a rubber spatula, fold one-third of the flour mixture and 1/3 of the ricotta mixture until just combined.
  9. Repeat with the remaining flour and ricotta mixtures.
  10. Don’t over-blend this mixture!
  11. Pour the batter into the prepared pan.
  12. Bake in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 40-45 minutes.
  13. Allow the cake to cool down in the pan for about 15 mins, it will collapse slightly which is normal.
  14. Let the cake cool down upside down on a paper drizzled with sugar, while you make the lemon syrup


Instructions for the Lemon syrup

  1. In a small saucepan set over medium heat, bring the sugar and water to a boil.
  2. add the lemon zest and let it simmer on low heat for 5 minutes until the syrup begins to thicken slightly.
  3. Do a quick brush onto the top of the cake.
  4. this will infuse the cake with more lemon flavor and add much-needed moisture.
  5. This cake is best if you leave it in the fridge overnight.
  6. Just before serving sift the top slightly with some confectionary sugar, and decorate with some fresh raspberries.
  7. This cake if kept in a sealed cakebox in the fridge will keep for up to 5 days.

Have a beautiful day you all, love Manuela xo




















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