You Must Try This Lemon Ricotta Cake with Lemon Curd Filling and Marshmallow Frosting

Indulge your senses in a symphony of flavors and textures with our exquisite Lemon Ricotta Cake recipe. This culinary masterpiece combines the zesty brightness of lemons with the delicate richness of ricotta cheese, resulting in a cake that’s as refreshing as it is indulgent. With a luscious lemon curd filling that bursts with tangy sweetness and a heavenly marshmallow frosting that’s light as air, this dessert is a true embodiment of springtime delight. We promise that this dessert will be the star of any gathering and leave your taste buds dancing with joy.

What You Need

For the Lemon Ricotta Cake

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup ricotta cheese

½ cup freshly squeezed lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

For the Lemon Curd Filling

½ cup freshly squeezed lemon juice

Zest of 1 lemon

½ cup granulated sugar

2 large eggs

¼ cup unsalted butter, cubed

For the Marshmallow Frosting

3 large egg whites

¾ cup granulated sugar

¼ teaspoon cream of tartar

1 teaspoon vanilla extract

What To Do

Prepare the Lemon Ricotta Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the ricotta cheese, lemon juice, lemon zest, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Lemon Curd Filling

In a small saucepan, combine the lemon juice, lemon zest, granulated sugar, and eggs. Whisk to combine.

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove the saucepan from the heat and stir in the cubed butter until melted and smooth.

Transfer the lemon curd to a bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the curd to prevent a skin from forming. Refrigerate until cooled and set.

Prepare the Marshmallow Frosting

In a heatproof bowl, whisk together the egg whites, granulated sugar, and cream of tartar.

Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar has dissolved and the mixture is warm to the touch.

Remove the bowl from the heat and use an electric mixer to beat the mixture on high speed until stiff peaks form and the frosting is glossy. This should take about 5-7 minutes.

Stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cool, use a serrated knife to level the tops if necessary.

Place one cake layer on a serving platter or cake stand. Spread a generous layer of lemon curd filling over the cake.

Place the second cake layer on top of the filling.

Use a spatula to frost the top and sides of the cake with the marshmallow frosting, creating swirls and peaks for a decorative effect.

Slice the Lemon Ricotta Cake with Marshmallow Frosting and Lemon Curd Filling and serve. The combination of the zesty lemon flavors, creamy ricotta cake, tangy curd, and fluffy marshmallow frosting is sure to delight your taste buds.

This lemon ricotta cake with marshmallow frosting and lemon curd filling is a delightful treat that balances sweet and tangy flavors with creamy and fluffy textures. It’s perfect for special occasions or any time you want to indulge in a decadent dessert.