Name: Lemon Ricotta Cake
Ingredients: For the Lemon Ricotta Cake; 5 1/2 cup (180 g) all-purpose flour; 5 1/2 teaspoon (8 g) baking powder; 1/2 teaspoon salt; 1/2 cup (113 g) softened unsalted butter; 1 cup (200 g) granulated sugar; 3 large eggs; 1 cup (240 g) ricotta cheese; 1/4 cup (60 ml) fresh lemon juice; 2 Zest of lemons; 1 teaspoon vanilla extract; For the Pistachio Crumble; 1/2 cup (60 g) chopped shelled pistachios; 1/4 cup (30 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 2 tablespoon (30 ml) melted unsalted butter; For the Lemon Glaze; 1 cup (120 g) powdered sugar; 2 - 3 tablespoons (30–45 ml) fresh lemon juice

Lemon Ricotta Cake

With Pistachio Crumble

By: Mike Alfarah from How to Cook a Steak

Lemon Ricotta Cake With Pistachio Crumble

By: Mike Alfarah from How to Cook a Steak

The dessert flavor combination you never knew you needed is here! Introducing my Lemon Ricotta Cake with Pistachio Crumble. Get ready to indulge in a delicious lemon-infused cake, creamy ricotta cheese and a crunchy pistachio topping. This recipe takes the classic lemon cake to a whole new level with the addition of ricotta and a generous amount of pistachio crumble. It’s a true crowd-pleaser, but don’t just take my word for it . . . let’s make it!

Yields6 - 8 servings

Ingredients

For the Lemon Ricotta Cake
5 1/2 cups (180 g) all-purpose flour
5 1/2 teaspoons (8 g) baking powder
1/2 teaspoon salt
1/2 cup (113 g) softened unsalted butter
1 cup (200 g) granulated sugar
3 large eggs
1 cup (240 g) ricotta cheese
1/4 cup (60 ml) fresh lemon juice
2 Zest of lemons
1 teaspoon vanilla extract
For the Pistachio Crumble
1/2 cup (60 g) chopped shelled pistachios
1/4 cup (30 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 tablespoons (30 ml) melted unsalted butter
For the Lemon Glaze
1 cup (120 g) powdered sugar
2 - 3 tablespoons (30–45 ml) fresh lemon juice

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23-cm) round cake pan.
To make the cake, in a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and continue to beat well after each addition. Mix in the ricotta cheese, lemon juice, lemon zest and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the cake pan and set it aside while you prepare the pistachio crumble.
To make the crumble, in a small bowl, combine the pistachios, flour, sugar and butter. Stir until the mixture resembles coarse crumbs. Sprinkle the pistachio crumble evenly over the cake batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the lemon glaze by whisking together the powdered sugar and lemon juice in a separate bowl until smooth. Once the cake is done, let it cool in the pan for 10 minutes, and then transfer it to a wire rack to cool off completely. Then you can place the cooled cake on a serving plate and drizzle the lemon glaze over the top. Let the glaze set, about 15 minutes, before cutting the cake into slices.