Lemon Ricotta Cake

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23-cm) round cake pan.

Step 2

To make the cake, in a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and continue to beat well after each addition. Mix in the ricotta cheese, lemon juice, lemon zest and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the cake pan and set it aside while you prepare the pistachio crumble.

Step 3

To make the crumble, in a small bowl, combine the pistachios, flour, sugar and butter. Stir until the mixture resembles coarse crumbs. Sprinkle the pistachio crumble evenly over the cake batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 4

While the cake bakes, make the lemon glaze by whisking together the powdered sugar and lemon juice in a separate bowl until smooth. Once the cake is done, let it cool in the pan for 10 minutes, and then transfer it to a wire rack to cool off completely. Then you can place the cooled cake on a serving plate and drizzle the lemon glaze over the top. Let the glaze set, about 15 minutes, before cutting the cake into slices.