Lemon Cornmeal Ricotta Spoon Cake
A tender lemon-scented cornmeal cake bakes around creamy ricotta for a warm dessert with crisp edges and a soft center.
Prep: 12 · Cook: 26 · Total: 38 · Serves: 8 · Difficulty: Easy · Rating: 4.9/5 (104 reviews)
INSPIRED BY
This original spoon cake blends the sunny flavor of lemon ricotta with the warm texture of fine cornmeal. It is simple enough for a weeknight and special enough to bring to the table warm from the skillet.
Story
Casey wanted a cake that could be scooped while it was still warm. Ricotta keeps the middle soft, cornmeal brings those golden edges, and lemon gives every bite a little lift. Put the dish in the center of the table and let people help themselves.
By Casey
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 cup whole-milk ricotta
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 tablespoons coarse sugar, for sprinkling
Instructions
- Heat the oven to 350 F and butter a 9-inch round baking dish or cast-iron skillet.
- Whisk the melted butter, sugar, ricotta, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Whisk the cornmeal, flour, baking powder, and salt in a second bowl.
- Fold the dry ingredients into the ricotta mixture just until no dry streaks remain, then spread the batter in the prepared dish.
- Sprinkle the coarse sugar over the top and bake for 24 to 26 minutes until the edges are golden and the center is just set.
- Cool for 10 minutes, spoon into bowls, and serve warm with extra ricotta or softly whipped cream if desired.
Chef Tips
- Use whole-milk ricotta for the creamiest center and drain it briefly if it looks watery.
- Do not overmix after adding the dry ingredients, or the cake can turn dense.
- The center should wobble slightly when the cake comes out and will finish setting as it rests.
- Add fresh berries at the table for a bright contrast to the buttery cornmeal.
Cook's Notes
- **Ricotta:** Drain briefly if it is watery.
- **Batter:** Fold gently and stop when the flour disappears.
- **Doneness:** Look for golden edges and a slight center wobble.
- **Serving:** Rest 10 minutes before scooping.