Lemon Ricotta Cake

Today I have for you a really moist, really delicious single-layer lemon ricotta cake. Dressed with a lemon glaze and a few fresh berries, you won’t be disappointed. Simple and elegant.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3KJAdKs

• precut parchment circles https://amzn.to/3KM871k

• Baker’s Joy baking spray https://amzn.to/3kIJMi2

• pure vanilla extract https://amzn.to/3EKS8ge

• microplane zester https://amzn.to/3y396me

• citrus press https://amzn.to/3EKDCoy

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Lemon Ricotta Cake

makes a single layer 9-inch cake

Printable Recipe

Ingredients

For the Cake:

• 1/2 cup (8 tablespoons) unsalted butter, room temperature

• 1 cup granulated sugar

• 2 tablespoons grated lemon zest (from 1-2 lemons)

• 3 large eggs, room temperature

• 15 ounces whole milk ricotta

• 1/2 teaspoon pure vanilla extract

• 1 1/3 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For the Glaze:

• 2 cups confectioners sugar

• 3 tablespoons freshly squeezed lemon juice

• 2-3 tablespoons whole milk or half and half

For the Garnish:

• fresh berries (optional)

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 9-inch professional cake pan with a parchment circle and Baker’s Joy baking spray.

3. In a medium bowl, combine the flour, baking powder, and salt set aside until needed.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together for 2 minutes.

5. Add the eggs, one at a time, beating for 20 seconds after each; followed by the ricotta cheese.

6. Add the flour mixture until no traces of dry ingredients remain, scrape down sides of bowl to ensure ingredients are well incorporated.

7. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

8. Rest 10 minutes before turning cake out of pan; cool completely right side up.

9. Whisk glaze ingredients together and our over cake.

10. Garnish with fresh berries (optional).

recipe adapted from Lands and Byerley

Panna Cotta

In my opinion, Panna Cotta is one of the most luscious dessert recipes ever developed. I’m always amazed how a few simple ingredients can produce such a delicious and luxurious dessert. Plan ahead - you’ll need to make this about 5 hours before you plan to serve it.

Items used to make this recipe:

(affiliate links)

• unflavored granulated gelatin https://amzn.to/3ug3HGq

• pure vanilla bean paste https://amzn.to/3XK05Kd

• pure vanilla bean extract https://amzn.to/3OPQ5Ln

• dessert cups https://amzn.to/3B1hjZM

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Panna Cotta

makes 6-8 servings

Printable Recipe

Ingredients

• 2 tablespoons cool water

• 1 tablespoon unflavored gelatin granuals

• 2 cups heavy cream

• 1 cup half and half

• 1/3 cup granulated sugar

• 1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)

• optional garnish: fresh berries, mint leaves

Directions

1. In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.

2. In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.

3. Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.

4. Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.

5. Garnish with fresh berries and serve cold.

Notes

1. To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.

2. I prefer to use really good quality vanilla bean paste in this recipe because the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta, but an equal amount of the very best pure vanilla extract may be substituted. Alternatively, you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).

adapted from epicurious

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