Sorry for going on and on in the video about my love for this cake but it really is so wonderful – a mix of some of my favourite baked goods – a cheesecake, a muffin and a lemon tart. Last night I tried making this with extra ricotta (500grams) and 20 grams more of flour and I added frozen berries to the top after half an hour in the oven. It gives you a much more dense cheesecake texture, and the tart flavour of the berries works really well with the other creamy buttery flavours, however, I’m undecided as to which I prefer. The measurements below will give you that light airy but buttery texture you see featured in the video. I hope you like it.

INGREDIENTS:

190 grams (1 1/3 cups) of plain flour

A big pinch of salt

2 teaspoons of baking powder

115 grams of butter

200 grams (1 cup) of sugar

2 medium lemons (zest and juice)

3 eggs

1 teaspoon of vanilla (extract or essence)

360 grams (1.5 cups) of ricotta

Pinch of cinnamon or nutmeg *optional

Mascarpone to serve

METHOD:

  1. Preheat oven to 180 degrees Celsius / 356 degrees Fahrenheit and line a tin or pan with baking paper.
  2. Mix flour, salt and baking powder in a bowl.
  3. Chop your zest BEFORE juicing your lemons – it’s much easier.
  4. Cream butter and sugar in a bowl (with lemon juice if you’re whipping by hand as I did).
  5. Add lemon juice and zest.
  6. Add eggs one at a time, mixing well.
  7. Add vanilla and spice if you have these (if not, don’t fret – it will still be delicious).
  8. Add half the flour and mix gently.
  9. Add all the ricotta and mix again.
  10. Add the remaining flour and mix until just combined.
  11. Pour into the pan and leave to cook for about an hour… but it really depends on your oven (I find ovens so varying even at the same temperature!) so take a peek at about 45 mins. It shouldn’t wobble like jelly when you shake it in the pan. Or you can stick a knife in and see if it comes out clean but I always hate ruining the top of the cake and also, this cake is best when only JUST cooked so it’s still lovely and moist. Basically, see how in the video the top of my cake wasn’t totally golden, just light yellow and crisp. That is what you’re looking for.
  12. Serve with a generous spoonful of mascarpone!

19 Comments

  1. Hi Kylie,
    I hope you were able to read my comment on YouTube but thought I would paraphrase here just in case. I came upon your channel a couple of weeks ago now and as much as I like the video content I really believe what I admire the most is the thoughts you share. You have an incredible gift of provoking thought when you tell stories allowing the listener to mentally go there with you. Today, I started to understand where that gift came from when you spoke about your parents gathering you and your sister when you were young and inviting you to dream out loud. Although I have binge watched some of your videos I stopped trying to take them all in at once and spread them out over time. I came to that conclusion after watching all 5 of the Amalfi Coast videos. I realized each one had it’s own message and although short in duration I found myself going back and watching again because I felt I cheated myself by not pondering each on individually. I’m glad I did and truth be told, I loved the story of the young girl who visited and met the man who would fulfill her for the remainder of her life. What an amazing story. I’m a die hard romantic and hope to experience that love someday. Well, if you read this far, thank you for taking the time. I absolutely love your work Kylie and would be honored to hear from you just to know you received this. There is so much more to say but I’m off to buy lemons and try out this cake. I’ve also got to figure out where to purchase mascarpone ……………. Rob

  2. Just made this into four little loafs and it’s absolutely divine! what I would do for a full cookbook from you oh myyyy! Stay well in the countryside.

  3. Wonderful Kylie 👌I will be making this cake,you have inspired me to bake 🙏🏼
    Blessings to you🙏🏼🥰💜🇦🇺

  4. Hi, can you also substitute the mascarpone you serve the cake with, for Ricotta? So, serving the cake with Ricotta instead of mascarpone?

    • Kylie Flavell

      Sorry for the delayed reply, Sera. Yes, you can. You could also serve it with cream or just butter or just without anything at all. I like mascarpone because it’s firmer than whipped cream.

  5. Judith Gargiulo

    Looks delicious! What plain flour (farina) do you recommend? Thank you.

    • Kylie Flavell

      Hello Judith. Honestly, I’ve made this with all-purpose flour but I think if you have a choice of cake flour that is preferable. 🙂

  6. I just made this recipe, used ricotta as the garnish and it tasted great!
    Nice and fluffy, tasty tasty!
    I used cake/pastry flour, just cause I’m running out of real flour

  7. Victoria Voltaire

    Hola, and greetings from America!

    I recently stumbled across your channel not even an hour ago and instantly subscribed. During this time of quarantine, your channel offers a bit of an escape. You seem to capture the little moments that matter so much. Thank you for creating these short videos that illustrate the greatness of delayed gratification (as you described in one of your videos). Keep up the amazing work!

    -Vica

  8. The https://www.kylieflavell.com website is one of the best
    we have found, and the ITALIAN LEMON & RICOTTA CAKE – Kylie
    Flavell article is very well written and useful!
    I want to share with you a link that also helped me a lot in cooking:
    https://bit.ly/easy-fat-burning-recipes
    Thanks and kisses! 🙂

  9. I made this today and it is indeed fantastic. I used less sugar, but otherwise I followed the recipe exactly. I don’t think I’ve ever had this cake before, in Italy or anywhere else. It smells lemony in the entire house, and it’s just great. Thanks for the inspiration and for the beautiful videos.

  10. Raven Wiles

    Hi Kylie! I just made this cake today for my mom and I. It’s so delicious and such a lovely texture!! I added a pinch of cardamom to mine as I love the taste paired with citrus. Thank you for sharing the recipe and always putting out such creative and inspiring content. Hope you are doing well 😊

  11. Dear Kylie
    My husband is a QANTAS pilot who has been stood down. He is currently in isolation in Darwin but arrives home tomorrow. His one wish (re food) is to have your cake. Our children and I will be making it for him. Thank you for producing such a lovely video at this confronting time. Deanna

  12. My new angelic friend I wish I could send my food creations with you … I am a passionate intuitive cook I do not measure though. I am alone no family no friends but you can break my trauma isolation with the beauty of your soul that is trapped within me too thanks and blessings. Sophia Anderson fb

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