Ricotta Lemon Cake


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


Preheat oven to 350F
Butter and flour a 10-inch springform cake pan, shaking off any excess.
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.
In another bowl combine the 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.
Fold in the egg whites thoroughly and pour the mixture into the buttered pan.
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.
Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.


Easter is just around the corner this Ricotta Lemon Cake is just a wonderful Italian dessert to prepare for your friends and family. Unbeatable flavor and texture thank you to the combination of ricotta, lemon, and golden raisins soaked in rum.

Sweet and slightly dense in texture. The perfect afternoon snack with a cup of tea, or the perfect at the end of a great dinner.

This wonderful Ricotta Lemon Cake can keep well at room temperature and in the fridge. The ricotta keeps it moist and rich tasting.




Friday, March 26, 2021 - 7:44am


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