Bloomin' delicious! Lemon ricotta cakes in petite floral forms
This Easter offered me a rare and quiet luxury: an unhurried morning. The kind that invites reflection, where the sound of midmorning rain becomes a gentle companion to thought. With no pressing agenda, I lingered a little longer in the rhythm of the day—an extended toilette, a few well-chosen articles, and, eventually, the soft pull of the kitchen.
With no particular recipe in mind, I began—as one often does—not with a plan, but with a vessel. I remembered a set of tulip-shaped silpat molds I had purchased on a whim years ago, their delicate contours evocative of spring. From there, inspiration came easily. In the refrigerator, two fresh pots of ricotta waited patiently. Paired with the bright acidity of lemon, a vision of tender, citrus-kissed mini cakes began to take shape.
These cakes are a study in balance: creamy yet light, bright yet soft. They can be baked in individual molds for a charming floral presentation, or in a single springform pan for a more traditional slice. A glaze of nothing more than lemon juice and confectioners’ sugar adds a sheer, glossy finish—simple, and precisely enough.
They freeze beautifully, too. On another day—perhaps one equally slow and gentle—they can be thawed and served with a scoop of vanilla bean ice cream, or a flourish of berries and cream.
INGREDIENTS
1 large lemon zested and juiced
1 ¼ cups (250g) granulated sugar
¾ cup (170g)unsalted butter softened
1 ½ cups (365g) whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
2 teaspoon baking powder
¾ teaspoon fine sea salt
METHOD
In a large mixing bowl, combine the granulated sugar with the freshly grated lemon zest. Using your fingertips, gently rub the zest into the sugar until it becomes fragrant. The sugar will take on a pale yellow hue and a softly clumping texture, the first indication that this cake will lean bright and tender.
Add the softened butter, and with a hand or stand mixer, beat the mixture until it becomes pale and airy, about 2 to 3 minutes.
Incorporate the ricotta and lemon juice, blending just until the mixture is unified. The batter may begin to look slightly curdled or uneven—this is expected, and entirely fine.
Add the eggs, one at a time, along with the vanilla extract. Continue mixing until the eggs are fully integrated. The ricotta will maintain some texture, lending a subtle rusticity to the batter.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet, folding gently with a rubber spatula until no streaks of flour remain. Take care not to overmix—the batter should feel plush and spoonable.
Transfer the batter into your prepared baking pan or molds, smoothing the surface with an offset spatula to ensure an even rise.
Bake in a preheated 350°F oven for 35 to 40 minutes, or if in forms 15 minutes - basically until the cake is golden at the edges and a toothpick inserted in the center emerges clean or with a few moist crumbs clinging to it.
Allow the cake to cool in the pan on a wire rack until it is just warm to the touch. Gently release it from the mold or pan and let it finish cooling completely before glazing.
To serve, drizzle with a simple glaze of lemon juice and confectioners’ sugar, or dust with a whisper of powdered sugar. These cakes shine equally when dressed with softly whipped cream, a tumble of fresh berries, or a scoop of vanilla bean ice cream. They are just as welcome at the Easter table as they are on a quiet afternoon, accompanied only by tea and an open window.
