How to make a flourless ricotta and lemon cake as soft as a mousse
Creamy ricotta and lemon cake, the flourless recipe
Have you ever dreamed of a dessert that had the lightness of a cloud and the creaminess of a mousse, but was as easy to make as a classic pantry cake?
The issue with many ricotta-based desserts is that they often turn out too dry or overly dense, losing that fresh lemon character we look for in a citrus dessert.
Many people struggle to find the balance between a structure that holds its slice and a center that remains moist and melting.
This recipe solves that exact dilemma. Thanks to the use of Greek yogurt and replacing traditional flour with rice flour (or starch), we obtain a silky, gluten-free texture that doesn’t weigh down the palate.
The real secret, however, lies in the baking method and the rest with the oven turned off, which allows the ricotta to stabilize without drying out.
You will thus obtain a ricotta and lemon cake with an almost “buttery” yet very light consistency, perfect to finish a dinner beautifully or for a refined summer-scented afternoon snack.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: diameter 8 2/3 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients — Ricotta and Lemon Cake
- 14 oz ricotta (about 1 2/3 cups)
- 3 eggs (whole, at room temperature)
- 2/3 cup granulated sugar
- 1 zest of 1 lemon
- 1 juice of 1 lemon
- 1/3 cup potato starch (or rice flour)
- 1/2 cup Greek yogurt (can be increased up to 2/3 cup (about 150 g))
- 2 1/2 tsp baking powder (for cakes)
- 1 pinch salt
Tools
- Kitchen scale
- 2 Bowls
- Electric mixer
- Sieve
- Grater
- Citrus juicer
- Spatula
- Springform pan
How to make the ricotta and lemon cake as soft as a mousse
Start by buttering and flouring (with rice flour or starch) a 8 2/3 in springform pan. In a large bowl, separate the yolks from the whites. Beat the yolks with the granulated sugar and the grated lemon zest until you obtain a pale, voluminous, and frothy mixture.
To the yolk mixture add the ricotta (passed through a sieve), the Greek yogurt and the lemon juice. Whip everything with the electric beaters until any possible lumps are eliminated, obtaining a perfectly homogeneous cream. At this point, gently fold in the rice flour (or starch) and the baking powder.
In a separate bowl, beat the egg whites until stiff with a pinch of salt.
Fold them into the rest of the batter very gently, using a spatula and making slow bottom-to-top movements so as not to deflate the incorporated air, which will ensure the “mousse” effect.
Pour the batter into the pan and bake in a preheated static oven at 338°F for about 50 minutes. Once baking is finished, turn the oven off and leave the door slightly ajar, keeping the cake inside for another 10 minutes. This step prevents thermal shocks and allows the cake to retain its height and creaminess.
Notes on Ingredients and Substitutions
Ricotta: For optimal results, use well-drained cow’s or sheep’s ricotta.
Yogurt: Greek yogurt is preferable for its thickness, but it can be substituted with a very creamy whole plain yogurt.
Gluten-Free: Using rice flour or starch makes this dessert naturally suitable for people with celiac disease (make sure the baking powder is certified gluten-free).
Storage
Given the high percentage of dairy and the moist interior, the cake should be stored in the refrigerator for up to 3 days, preferably covered or under a glass dome. I recommend letting it sit at room temperature for 15-20 minutes before serving to fully enjoy its texture.
Recipe Variations
Orange Version: Replace the lemon juice and zest with those of one organic orange for a more wintry flavor.
Chocolate Chips: For chocolate lovers, you can add 1.8 oz (about 1/3 cup) of dark chocolate chips, lightly floured, to the batter before baking.
Tips
Egg Whites: Make sure the whisk and bowl are perfectly clean and free of any grease, otherwise the egg whites will not whip properly.
The Pan: Using a springform pan is strongly recommended because the cake is very delicate and removing it from a classic pan could break it.
FAQ (Questions and Answers)
Why did the cake sink in the center after baking?
It is normal for ricotta cakes to deflate slightly as they cool. However, the 10-minute rest in a turned-off oven with the door ajar helps significantly reduce this effect.
Can I use packaged ricotta?
Yes, but make sure to remove all excess liquid. If the ricotta is very grainy, pass it through a fine sieve to obtain a smooth cream.
What can I use instead of Greek yogurt?
You can use regular plain yogurt or even sour cream for an even more gourmet touch.
