Rustic Lemon Ricotta Cake

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

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

Just my luck, as this cake was oh so good, 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, thanks to the lemon zest, no lemon juice included.

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. Sure, it was also great when it completely cooled. And we'd know, as we've been nibbling on it all morning long. But when it is warm, it's pure bliss.

So much so, when it was all said and done, as we're about to head out the door, there are only two tiny slivers left for our actual Easter dessert. No regrets here. We have a new Easter breakfast tradition.

The original recipe called for a 6" cake pan, but I only had an 8" springform pan, which ended up working even better, I think. The cake turns out a bit thinner than the original, but by using a springform pan, there is no need to turn it out and risk it cracking. Plus, this cake is rich enough that a thin piece is sufficient. The original says four servings, but I think it comfortably serves six. The smaller pieces are 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 those cases, what a stunning celebration dessert that 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 butter and sugar. Add egg and mix until combined. Then add in the flour, baking powder and salt. Stir to combine. Add 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 nicely browned on top and a toothpick comes 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 covered on the counter for up to three days.

Slightly adapted from the Mon Petit Four Blog