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Italian Lemon Crumble Cake Recipe

Close-up of a slice of Italian Lemon Crumble Cake with a golden crumbly topping, creamy ricotta layer, and lemon curd filling.
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A delightful Italian dessert featuring a buttery crumble, rich ricotta filling, and tangy lemon curd. This cake is the perfect balance of sweet and citrusy flavors, making it a wonderful choice for brunch, tea time, or a light dessert.

Ingredients

The Crust/Crumble Dough:

  • 4 ounces (1 stick) butter, melted
  • 1¾ cups all-purpose flour
  • ¾ cup almond flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

The Ricotta Filling:

  • 15 ounces whole milk ricotta cheese
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract

For the Lemon Layer:

  • ¾ cup lemon curd (homemade or store-bought)

For Garnishing:

  • Powdered sugar (optional)
  • Whipped cream (optional)

Instructions

First: Preparing the Crust and Crumble Topping

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
  2. In a bowl, combine all-purpose flour, almond flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together melted butter, egg, vanilla extract, and almond extract.
  4. Pour the wet mixture into the dry ingredients and stir with a fork until crumbs form.
  5. Transfer 1¼ cups of the crumb mixture to a separate bowl (this will be the topping). Press the remaining dough into the cake pan to form the crust.

Second: Making the Ricotta Filling

  1. In a bowl, mix ricotta cheese, sugar, egg, cornstarch, and vanilla extract until smooth.
  2. Pour the ricotta mixture over the prepared crust and spread evenly.

Third: Adding the Lemon Curd and Crumble Topping

  1. Spoon the lemon curd over the ricotta layer and gently swirl with a knife.
  2. Sprinkle the reserved crumb mixture evenly over the top.

Fourth: Baking the Cake

  1. Bake in the preheated oven for 45-55 minutes or until the top is golden brown.
  2. Let the cake cool in the pan for at least an hour before removing.
  3. Dust with powdered sugar and serve with whipped cream, if desired.

Notes

  • This cake is best enjoyed fresh but can be stored in an airtight container for up to 5 days in the refrigerator.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
  • If you love ricotta-based dishes, check out this Ricotta Stuffed Shells Recipe for another Italian classic.
  • Want something heartier? Try this Crockpot Beef and Noodles Recipe.
  • For those who love fusion flavors, this Philly Cheesesteak Pizza Recipe is a must-try!

Nutrition

Keywords: Italian Lemon Crumble Cake, Italian dessert, Lemon Ricotta Cake, Lemon Crumb Cake, Easy Baking Recipe, Italian Pastry, Homemade Lemon Cake

Find it online: https://beestworld.com/italian-lemon-crumble-cake/