Lemon

Lemon Ricotta Cake with Lemon Syrup, Buttercream, and Sugared Zest

~ mrsgooses ~ 2 Comments

This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.

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Buy your Lemon Zester – http://amzn.to/1y7VbCx

Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html

Cake:

2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder

– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.

Lemon Syrup:

½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water

– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.

Lemon Buttercream:

4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar

– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.

Sugared Lemon Zest:

3-4 lemons
2-3 Tbsp sugar

– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.

How to Make a Lemon Ginger & Pepper Heritage Cake

Video ~ ~ mrsgooses ~ Leave a comment

This is the recipe that comes with the Nordic Ware Heritage cake pan. It’s the right size for the pan and the recipe works great. The cake looks beautiful when you turn it out of the pan and will look stunning on any table!

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Wire Rack – http://amzn.to/1tIsHwU

Ingredients for cake:

2-3 tbsp Dry breadcrumbs
2 tbsp lemon zest (about 2 large lemons)
2 tbsp lemon juice
2 tsp fresh ginger, grated
3 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1-2 tsp white pepper, ground
1 cup butter, softened
1 3/4 cups sugar
3 eggs
1 cup buttermilk

– Preheat oven to 325 F.
– Grease and breadcrumb pan.
– Mix together lemon zest, lemon juice, fresh ginger in a small bowl and set aside.
– Mix together flour, baking soda, baking powder, white pepper in a medium bowl and set aside.
– In a large bowl, cream butter and sugar until light and fluffy.
– Add eggs, one at a time and mix well after each addition.
– On low speed, mix in flour in thirds, alternating with the buttermilk. Start and end with the flour.
– Stir in lemon ginger mix.
– Spoon into prepared pan.
– Bake for about 75-80min or until a toothpick inserted comes out clean.
– While cake is baking, make the glaze (see recipe below).
– When cake is finished, cool in pan on wire rack for 10min.
– Turn cake out onto wire rack over some baking parchment.
– Brush glaze over warm cake and then let cake cool completely.

Ingredients for glaze:

1/2 cup sugar
1/3-1/2 cup lemon juice

– mix sugar and lemon juice together until sugar has dissolved (stir every so often while your cake is baking).

How to Make a Lemon Syrup Loaf Cake

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This is an easy cake baked in a loaf pan with a lemon syrup. The lemon syrup is added while the cake is still warm so it absorbs into the cake – yum. A simple dust of icing sugar is all it needs to finish. This recipe calls for self-rising flour. If you don’t have self-rising flour, please see the note at the bottom for how to make it yourself.

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Baking Parchment Roll – http://amzn.to/1vDu70Y
Microplane fine grater/zester – http://amzn.to/121etAS
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Ingredients for the Cake/Loaf:

1 stick butter
1 2/3 cups self-rising flour
3/4 cup sugar
1/4 cup milk
rind/zest of 1 lemon
2 eggs

Directions for Cake/Loaf:

1. Preheat oven to 180 C or 350 F.
2. Grease, line and flour loaf pan. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs, one at a time, and mix in completely.
5. Stir in half of the flour.
6. Mix in the milk.
7. Stir in the rest of the flour.
8. Stir in the lemon zest.
9. Pour batter into prepared loaf pan and bake for about 45 min or until cake tester (toothpick) comes out clean.
10. Remove loaf from oven and place on wire rack. While still warm, poke holes in the loaf with a skewer and pour lemon syrup over the top.
11. Leave loaf in pan to cool completely.
12. Once cooled, remove from pan and dust icing sugar over the top.

Ingredients for Lemon Syrup:

3 heaped tablespoons icing/confectioner’s sugar, plus more for dusting
Juice from 1 lemon

Directions for Lemon Syrup:

1. Place sugar and lemon juice in small saucepan over low heat.
2. Stir until sugar has dissolved.
3. Set aside until ready to pour over Lemon Cake.

Note: You can make your own self-rising flour using all-purpose flour, baking powder and salt. For every 1 cup of flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk or sift together.