A lemon ricotta cake is a delicious dessert in itself. Add Bournvita to the mix, and you have a nostalgic and delectable dessert on your hands. The ricotta cheese ensures a soft and rich texture for the cake, while the lemon adds a tangy and refreshing quality to the cake. Add Bournvita to this multidimensional cake and you have a dessert that’s got the depth of chocolate while still tasting familiar. This lemon ricotta cake with Bournvita infusion is going to become your new favorite. Whether you have it in the afternoon along with tea, as an indulgent evening treat or even as breakfast, it’s going to hold up to your expectations at all times of the day.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup ricotta cheese (full-fat for the best texture)
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup Bournvita powder
- ½ cup milk
For the Bournvita Glaze (Optional but delicious):
- ½ cup powdered sugar
- 2 tbsp Bournvita powder
- 2 tbsp milk
- ½ tsp vanilla extract
Method:
- Preheat the oven to 350F or 175C. Grease a cake pan with butter or line it with parchment paper. Set it aside.
- Place the butter out at room temperature for about 15 minutes till it naturally softens. Soft butter is easier to work with since it mixes in more easily with the rest of the ingredients.
- In a bowl, add the softened butter and sugar. Use a hand mixer or stand mixer and beat until the mixture turns light and fluffy. This should take about 2 to 3 minutes.
- Now add the eggs, one at a time, beating the mixture well after each addition. Ensure the eggs are mixed in, but don't let the batter get too runny in the process.
- Then add in the ricotta cheese, lemon zest, and lemon juice and gently fold them into the batter using a spatula or spoon. Keep in mind that the ricotta makes the batter creamy so remember to fold it in gently, while the lemon zest intensifies the citrusy flavor so mix it in well. Set aside.
- In a separate bowl, add the flour, baking powder, salt, and Bournvita powder. You can sieve in the flour and Bournvita powder so that there are no lumps in the resultant batter. Make sure that the ingredients are whisked in well and distributed evenly throughout.
- Now slowly add the dry ingredients into the wet mixture, one spoon at a time. After each spoon, give it a good mix and then add in some of the milk. Then add another spoon of dry ingredients, mix them well, add more milk and so on. In this way, combine all the wet and dry ingredients. Mix until well combined but do not overmix or the cake will become dense.
- Now pour the batter into the prepared cake pan and smooth out the top with the back of a spoon. Bake for about 35 minutes. You will know it’s done when a toothpick inserted in the middle comes out clean.
- Once baked, let the cake cool in the pan for around 10 minutes, then transfer it to a wire rack and let it cool completely.
- While the cake is cooling, make the glaze. For this, add the powdered sugar, Bournvita, milk and vanilla extract in a bowl and whisk it together until smooth.
- Once the cake has cooled down, drizzle the glaze over it. Ensure that the cake has cooled completely before you add the glaze, since it will become runny and melt if the cake is still hot.
- Serve with tea or coffee, since the lemon flavor cuts through the sweetness, balancing it perfectly, making it the perfect companion to a hot beverage. You can also serve it as a snack in itself, perhaps with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. If they are in season, you could also top the cake with strawberries or blueberries, since this will create a nice contrast to the lemon.
Remember, this lemon ricotta cake with Bournvita infusion might sound experimental but it’s actually a pretty simple dessert. Easy to make and delicious with each bite. So, try it for yourself!