Lemon Ricotta Cake

This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t tell). It’s a bit like a lemon bar, only super fluffy. Ricotta adds a ton lightness to the custardy base, and the cake topping is crisp and sweet. You can certainly dump all of the ingredients into the baking dish and mix them up in there, but it’s a bit easier to combine them in a big bowl first (it’s just one dirty dish!). Let your baked masterpiece cool completely before scooping it out or cutting into squares.

lemon-ricotta-dump-cake
Photo by Caitlin Bensel
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  • Serves 12 to 15
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This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t tell). It’s a bit like a lemon bar, only super fluffy. Ricotta adds a ton lightness to the custardy base, and the cake topping is crisp and sweet. You can certainly dump all of the ingredients into the baking dish and mix them up in there, but it’s a bit easier to combine them in a big bowl first (it’s just one dirty dish!). Let your baked masterpiece cool completely before scooping it out or cutting into squares.

Ingredients

  1. Check For the base:
  2. Check Butter or nonstick spray, for baking dish
  3. Check 8 eggs
  4. Check 1⅓ cups sugar
  5. Check 1 cup whole milk ricotta
  6. Check 4 teaspoon finely grated lemon zest plus ⅔ cup fresh lemon juice (from 3 lemons)
  7. Check ¼ cup heavy cream
  8. Check ¼ cup all-purpose flour
  9. Check ½ teaspoon kosher salt
  10. Check For the cake mix:
  11. Check 1 cup all-purpose flour
  12. Check 1 cup chopped semi-sweet chocolate
  13. Check cup sugar
  14. Check ¼ cup unsweetened cocoa powder
  15. Check 2 teaspoons baking powder
  16. Check ½ teaspoon baking soda
  17. Check ¼ teaspoon kosher salt
  18. Check ¾ cup (1½ sticks) cold unsalted butter

Directions

  1. Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter or nonstick spray.
  2. Make the base: Whisk together eggs and sugar in a large bowl until evenly combined. Add ricotta, lemon zest and juice, cream, flour, and salt and whisk to combine; pour into prepared baking dish.
  3. Make the cake mix: Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.
  4. Bake until cake is puffed and golden brown, 35 to 40 minutes. Cool 30 minutes before serving.