- ½ cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, separated
- 1 cup whole-milk Narragansett Creamery ricotta
- Grated zest of 3 large lemons
- 2 tablespoons fresh lemon juice, divided
- ½ cup confectioner’s sugar
- Whipped cream (optional)
- Fresh berries (optional)
Preheat oven to 325°. Grease an 8-inch round cake or springform pan and line bottom with parchment paper, trimmed to fit. Whisk flour, baking powder and salt in a small bowl. Set aside. With an electric mixer, cream the butter and sugar at high speed until light and fluffy. Add egg yolks, ricotta, lemon zest and 1 tablespoon lemon juice, and blend on medium speed until smooth. Add in the flour mixture and mix on low speed until combined.
In a small bowl, whisk the egg whites until soft peaks form. Gently fold into the batter. Pour batter into prepared pan, smooth top, and bake on a lined sheet pan for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before turning onto a wire rack, and then cool completely.
For the glaze, combine confectioner’s sugar and 1 tablespoon lemon juice. Warm for 5–10 seconds in a microwave and pour on top of the cooled cake.
Serve with whipped cream and fresh berries.
WINE PAIRING: Gaudio Mauro Malvasia di Casorzo Dolce Stil Novo 2012, Italy. Delicately fizzy and bursting with aromas of raspberries, wild strawberries and rose petals—the sweet, yet cleansing finish on Gaudio Mauro’s single-vineyard Malvasia rossa makes it the perfect pairing with lemon ricotta cake.
—Christin Aarons, Grapes & Grains, Barrington
Recipe courtesy of Susan VandenBerg, owner/pastry chef, The French Tarte, Pawtucket