Rustic Lemon Ricotta Easter Cake

Let them eat cake... for breakfast. Easter breakfast, that is.

This year for Easter, I decided to get up early and start working on our Easter dinner before heading out to church. And the easiest thing to prep in advance was this Rustic Lemon Ricotta Cake. I found the recipe the night before on a French cooking blog, and I had all the ingredients, including ricotta cheese, which I had purchased for a lasagna that sadly never got made. 

Just my luck, as this cake was so good that I brought some to my husband for an Easter breakfast in bed, warm from the oven. We couldn't believe how moist and fluffy it was, thanks to the addition of grated apple, something I'd have never thought to add to a cake. And such a lovely lemon flavor from the lemon zest, no lemon juice needed.

It was so good that I promptly drove a large slice to a neighbor friend, said "Happy Easter," and told him to make sure and try it warm. In which he soon texted me back with thanks and a rave review, noting the delightful texture and lemon flavor.

Sure, it was also great when completely cooled. And we'd know, as we'd been nibbling on it all morning long. But when it is warm, it's pure bliss. So much so that as we were about to head out the door, there were only two tiny slivers left for our actual Easter dessert. 

No regrets here. We have a new Easter breakfast tradition in this house.

The original recipe called for a 6" cake pan, but I only had an 8" springform pan, which ended up working even better, I'd say. The cake turns out a bit thinner than the original, but using a springform pan means no need to turn it out and risk cracking. Plus, this cake is rich enough that a thin piece is sufficient and has the perfect balance of inner crumb to crust. The original recipe says four servings, but I think it comfortably serves six. A smaller serving is filling and satisfying, but for an actual dessert, a slice could also be complemented with a bit of vanilla ice cream. Or, for a very fancy presentation, some raspberry sauce drizzled on top with fresh raspberries on the side. In that case, what a stunning celebration dessert it would make.

Rustic, yet dainty. Simple to make. Beautiful to look at, and absolutely delicious to eat. You've got to make this cake.

Rustic Lemon Ricotta Easter Cake

Serves 6

3 Tblsp. unsalted butter, softened
5.5 Tblsp. sugar
1 egg
6 Tblsp. flour
1 tsp. baking powder
Pinch of salt
1/3 c. ricotta (I use whole milk ricotta)
Zest of half a lemon
1/3 of a medium apple, peeled and grated

Powdered sugar to dust on top once baked and cooled

Preheat oven to 400 degrees.

In a medium mixing bowl, cream the butter and sugar. Add the egg and mix until combined. Then add in the flour, baking powder and salt. Stir to combine. Fold in the ricotta cheese, lemon zest and grated apple. Stir until all is combined. 

Grease an 8-inch springform pan with non-stick baking spray. Pour in the cake batter and bake at 400 degrees for about 20 minutes or until lightly browned on top with a toothpick coming out clean.

Remove from the outer springform pan ring when cooled, after about 15 minutes. When completely cooled, sprinkle with powdered sugar and serve. Keep leftovers in an airtight container on the counter for up to three days.

Slightly adapted from the Mon Petit Four Blog