lemon ricotta cake

slice of lemon cake

In the darkness yesterday evening, we made our way to our friends’ house to read Scripture and to pray.

Honestly, we weren’t sure what the night would look like. Feeling soul-parched, we figured gathering with others to fill ourselves with living water could probably quench that thirst. But we didn’t quite trust that it would. So we drove over, nervous and unprepared, a simple lemon cake in tow. We hoped that if nothing else worked, at least we’d have cake.

Silly us. So worried.

Of course the Spirit was already there. Of course the room was full and warm. Of course our prayers were held and heard.

Our hearts burst with gratitude.

Lemon Ricotta Cake

from Deb Perelman‘s Smitten Kitchen Cookbook

I love Deb’s concept of the everyday cake. Something simple, verging on savory, light, as appropriate for breakfast as for teatime or dessert. Something to take to a friend’s house on a Tuesday night. (Also, full disclosure: Dan made the cake, not me. It was the most tender, moist cake I can remember eating. He’s awesome.)

Lemon cake

1 cup ricotta
1/3 cup olive oil
1/2 tsp. lemon zest
1 cup granulated sugar
2 large eggs
1 1/4 cups cake flour (or all purpose, if you don’t have cake flour)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
rounded 1/4 tsp. kosher salt

Lemon glaze

1 cup powdered sugar
1 1/2 Tbsp. lemon juice (freshly juiced if you have lemons around)

Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment.

With your fingers, rub the lemon zest into the granulated sugar in a large bowl to infuse the sugar with the oil from the lemon peel. Into that, whisk the ricotta and olive oil. Add the eggs one at a time. Sift the flour, baking soda, baking powder and salt directly over the wet ingredients, and mix with a spoon until just combined.

Pour the batter into the pan and bake for 30 minutes, until the cake is golden, and a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then unlatch the sides of the pan and move the cake to a plate.

While the cake is baking, whisk together the powdered sugar and lemon juice. When the cake is completely cool, drizzle the glaze over the whole thing. If you prefer not to have puddles of glaze all over your serving platter, wait to drizzle the glaze until you’ve sliced and served individual pieces.

Eat with friends and tea and prayer.

(This post is one in a November series for NaBloPoMo, National Blog Posting Month. You can find the rest here!)


4 thoughts on “lemon ricotta cake

  1. Pingback: lemon ricotta cake | Heba vs Reason

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