Louisa's Cake

By • March 15, 2011 • 171 Comments

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Author Notes: Louisa is a family friend, gardener and chef from Castellina in Chianti, Italy where we gather several times a year. She cooks everything from memory and threw this together one night last Spring. When we pressed her for the recipe she hastily rattled some ingredients off and we scrambled to write it all down on a napkin. Along with my husband and children we've tested this cake about 6 times and friends are constantly asking for the recipe. -SML OfficeJennifer Wagner

Food52 Review: Only a true Italian nonna could produce something this ethereal with such a simple list of ingredients. SML Office got the recipe for this cake from a family friend in Chianti (Louisa), and to us it's the epitome of a classic Italian dessert. It's airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland. The cake is gently sweetened, and thus equally suited to breakfast and dessert. We think it would be great with something tangy and fresh, like a fruit compote -- and rhubarb season is coming up! - A&MThe Editors

Serves 6

  • 9 tablespoons unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 pinch salt
  • 1 cup fresh ricotta
  • Zest of 1 lemon
  • 1 tablespoon baking powder
  • 1 apple, peeled and grated (should yield about 1 cup)
  • Confectioners' sugar for serving
  1. Heat the oven to 400?. Butter and flour a 9 or 10-inch spring form pan.
  2. Cream the butter and sugar in a standing mixer until light and fluffy.
  3. On the lowest speed, add the eggs one at a time.
  4. Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
  5. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.
  6. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top or serve with your favorite seasonal fruit.

Tags: simple, Tuscan

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Comments (171) Questions (17)

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10 days ago Meg Nicholson

This is fantastic and easy. With three guys in the house it barely lasted 24 hours, but it looks like it keeps well.

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19 days ago denise&food

This is a wonderful and simple cake. So easy and soooo good!
It took almost 2 apples to grate one cup of apples. Loved it!!

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24 days ago Laila

Beautiful cake.. I made mine in an 8 inch springform and my cake is 2 inches high. two changes only that does not compromise the original recipe. 1) added 2 grated apples with the juice. 2) baked at 375 for 37-40 minutes on middle rack. I did not open the oven until after the 35 minutes to avoid it sinking in the middle. I got golden color all around and a leveled top. For those adding vanilla, it really takes away from the original Italian cake, the lemon zest is enough to take care of any egg smell. A winner

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about 1 month ago Windischgirl

Baked it for about 30 minutes and it was set. I used two grated apples and squeezed out the excess liquid...wonder if that's why the cake baked faster than other posters reported. Cake is golden but not as brown as the photo. I added a teaspoon of vanilla and 1/2 teaspoon of orange flower water. Will let you know how it tastes!

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29 days ago Windischgirl

A big hit at work. Texture was a little denser than I expected but lemon and vanilla flavors were nice. Cut sugar to 3/4 c. Served with fruit salad.

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26 days ago Diana Zahuranec

I've made this more than a few times and always add 2 apples, grated very finely so it's basically applesauce, though don't squeeze out the excess juice. I omit several T of butter (can't remember how much...maybe 3). The top bakes brown and the inside turns out really moist. This has become my go-to cake, and now I sub apples for butter in all kinds of recipes!

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3 months ago Amelia Coveny

My husband declared this one of his favorite cakes, ever. I followed reco's to cook for 40 min at 375, reduce sugar to just a smidge under 1 cup, added a TBSP of aged rum--perfection. Also, Bellwether Farms makes an amazing whole jersey milk ricotta. Worth seeking out!

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3 months ago keg72

I made this over the weekend and also found it light and delicious! I will echo others' comments, though, that I needed to bake mine a bit longer than 25-30 minutes (more like 35-40) in order for the middle to set and a tester to come out clean. And, after doing so, the bottom and sides of the cake were a little browner than ideal. Next time, I might try baking it for a little longer but at 350 or 375 (or dropping the temperature halfway through).

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3 months ago Transcendancing

Oh wow, this is such a gorgeous cake recipe. It's light, moist and has a tight crumb. It's perfect for any kind of setting you'd use a teacake for.

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6 months ago yoojin

I've made this cake three times now, but mine never turns out like the picture above. The bottom 1/3 seems denser, and looks almost underdone. I feel like it could be a little more fluffier/taller like in the picture. Not sure what's wrong with it. Other than that, it tastes fantastic. Just trying to see if I can improve texture.

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6 months ago Suzanne

What a great recipe! I made this cake tonight, and after adjusting the time as suggested by the other reviewers, it turned out perfect! It's super moist and has a great texture. Will definitely make this again!

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6 months ago majority leader

perfect. this is like a cross between a lemon bar and a cheesecake without the bad qualities of either - no hyper dense or silky sickness of the cheesecake, no saccharine gloopy teeth-coating punch of a lemon bar.

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7 months ago Rainboworganics

This recipe spoke to me and so I ventured and baked the cake ... the consistency was good -( despite the fact that I only used 1 teaspoon of the baking powder ) used gala ( local apples ) and somewhat the apples flavor was hidden ... the lemon zest was somewhat hidden as well. As far as the sugar ( sweetened ) for my taste and husband's taste it was overly sweetened - so will give it a chance again - but will make the following changes : Less sugar - will use the tablespoon of baking powder- more apples and lemon zest - and a pinch of vanilla and dark rum ... :)! these last 2 ingredients are part of the French apple cake - that whips in minutes and its delicious ... Just my humble feedback

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7 months ago sarah patton

What a fantastic, easy cake. Gorgeous texture. Wonder if you could somehow turn it into a chocolate cake?

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24 days ago Laila

I don't see why not.. I would eliminate the grated apple, maybe add just 1/2 cup apple sauce for moistness and 3 or 4 ounces melted and cooled semi-sweet chocolate (not the chips that have stabilizers and do not melt as smoothly as baking chocolate). Ricotta and chocolate and orange zest are a beautiful combination or eliminate the zest and add vanilla.. If you try it, please let us know how it works.

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7 months ago Anna

I used the part skim milk ricotta cheese and the cake came out delicious! Next time I'll try it with whole milk ricotta and see if it comes as the same, texturewise.

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7 months ago shelikes_it

This was amazing! I used fat free ricotta and it was very good, very moist. Served with a coulis made from pluots.

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7 months ago Melissafitz

Delicious but mine fell in the center after baking for 40 min (I would have baked longer but I banged the pan when taking it out, causing the fall). I think I must have overbeaten the egg mixture before adding the flour & ricotta. The middle of the cake is still wonderful -- seems undercooked but it's not. It's kind of a pudding texture.

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7 months ago Anna

Has anyone tried making it with part skim ricotta?

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7 months ago Alyssa Cash

I made this cake yesterday and it was so so good! I love how moist and sweet the apples make it, and the lemon zest is just the right amount to give the cake a bright taste. The only topping I used was a dusting of powdered sugar and that was perfect. Will definitely make again soon!

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8 months ago Ticketytwo

I made this cake but had to bake it for like 50 minutes and it came out perfect!!
Just like the picture. Lol. So delicious!

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8 months ago CHeeb

Shehias,yes,simply test your cake with a toothpick as you near the end of baking time to see when it comes out clean. This batter is moist anyway with the grated apples ,so using a regular 8 or 9 inch pan is simply a matter of depth of batter in whichever pan size you choose. Ps,it doesn't rise a whole lot so there should be no fear of overflowing whichever you make...ch

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8 months ago skehias

Can this be done in a regular cake pan?

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8 months ago Ayesha

Made this and it was really good. But it wasn't as fluffy as it looks in the photos. And the only thing I did differently was use brown sugar and my ricotta was fresh but the kind you buy from wholefoods that has a month long expiration date. Any advice as to what I may be doing wrong?

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9 months ago Renee B

My husband has made this cake to serve to company or for dinners we're invited to. Every single time anyone tastes it, they want the recipe. It's simple appearance is deceptive. It's one of our favorite recipes. I wish that Louisa was a regular contributor, either via her friend Jennifer or on her own. Thank you so much for sharing the recipe.

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9 months ago wozr

Has anyone tried adding a tsp of vanilla flavoring?

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8 months ago Kimberley Anglin

I wondered the same. Anyone? Does it really need it?

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24 days ago Laila

not needed. the lemon zest really gives that fresh in your mouth taste without overwhelming the cake.

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9 months ago Shell

Sooo good! I should have read the comments for altering the baking temperature and time because the center was underdone, but the cake was super tasty regardless! I had cream cheese so I used that instead of ricotta, but otherwise I followed the recipe exactly.

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9 months ago kasia S.

cream cheese is not ricotta, baking is chemistry and a science, follow the recipe and it will work out.

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9 months ago Shell

You're absolutely right that cream cheese is not ricotta, and I should re-make the cake with ricotta to experience Louisa's cake the way it was meant to be! Still, I must say that my experiment in making a cream cheese Louisa's cake was a delicious one ;)

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9 months ago kasia S.

You are very brave Shell, I wouldn't have the guts haha, but glad it worked out and hey, improv creates new recipes.

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7 months ago Shell

I have now made this cake three times. Once with cream cheese, once with sour cream, and once as written with ricotta. Always topped with powdered sugar! Unsurprisingly, the cream cheese gives the cake a cheesecakey flavor. The version with sour cream was the heaviest, very moist and almost like a pound cake. It went well with tea. The original version had the most delicate texture (though still very most and rich), and as everybody has stated, it's absolutely delicious. Every version has been a great success!

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10 months ago Jena

Made it for a party over the weekend and topped it with fresh blueberries. Got multiple requests for the recipe!

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11 months ago Jenny Klein

Very Yummy. Added a little lemon essence to the batter. Made a fresh strawberry sauce for the topping. Very light and summery dessert. Will make again

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about 1 year ago Joy

Very moist cake. It reminds me of my neighbor's mother's sour cream cake. I topped it with a fresh blackberry topping. My husband went back for a second slice. I added this recipe to my cake file. I definitely will be making this again through the summer with a variety of fruit toppings. Delicious, quick and easy!

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about 1 year ago Renee Meissner

I made this today and it is great. It is very light and fluffy. I baked at 350 for 40 minutes and it's perfectly done. I made my own ricotta and I have about a cup left over, and I think I'll put some on top of my next slice.

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about 1 year ago ChantalMSalomonLee

Love this cake. I follow the recipe to a T and it turns out wonderfully each time. When I ask my Italian boyfriend what sweet I should make he usually replies, "The Nonna Cake!" Thank you, SML Office!

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about 1 year ago Ivet

I think that this cake' beauty is it's simplicity - I would not add anything. All I do is light dusting with powdered sugar. But everyone's taste buds are different. The fun of baking is in experimentation, right? What is the worst that is going to happen? I am sure that in any case this will be really really good and there is always the chance that your experimentation will render something fantastic.

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about 1 year ago charity

Could this recipe be used to make petits fours, or do you think the addition of petits fours icing would overwhelm the flavor?

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about 1 year ago Marla

I absolutely love this recipe. I just finished make this wonderful cake and it is delicious. I only added 3/4 of a cup of sugar instead of the whole cup the recipe asked for. The cake is so moist it almost feels like a cheesecake only better:) Thanks for this recipe.

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about 1 year ago Janet

It was only a couple of months old, but I did buy an off brand... I'll buy the good stuff and try it!

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about 1 year ago gm

It sounds like your baking powder wasn't fresh http://www.thekitchn.com...

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about 1 year ago Janet

Renee B... It was tasty, but it was really flat. I am going to try it again.... I must have done something wrong. Is it really one Tablespoon of baking powder?? I did use that amount...

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about 1 year ago gm

I meant to respond directly... see above!

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about 1 year ago Renee B

We (my husband usually makes it) followed the recipe exactly as written. I think that gm's link to info about testing old baking soda and baking powder could provide the answer. Good luck.

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about 1 year ago Janet

I just made this....it came out flat as a pancake.....:(

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about 1 year ago Renee B

It isn't a tall fluffy cake. Did you check yours against the photo here? Have you tasted it? It's somewhat dense (not leaden) and... delicious. Hope you are pleasantly surprised.

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about 1 year ago gm

I meant to respond directly..m see above

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about 1 year ago cherry khine

any substitute for ricotta cheese? Ricotta not available in my country.

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about 1 year ago Renee B

There are recipes online to make ricotta cheese easily. Maybe even here on Food52. I just did a quick search and found this:
http://www.chow.com/recipes...

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about 1 year ago Renee B

Should have checked food52. Here's another ricotta cheese recipe. I hope that you will try it since this cake is absolutely amazing. We've made it multiple times to rave reviews.
http://food52.com/recipes...

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over 1 year ago lemons

I used a 10" springform pan, and I, too, found it wildly underdone at the given time, quivering in the middle like a custard. I ended up with around 40 minutes and while it pulled from the edges and a toothpick came out clean, it was still a tad underdone. Nevertheless, I, too, love it and will make it again. And I'll cut parchment or waxed paper to cover the bottom of the pan so it comes out more cleanly.

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over 1 year ago Debra Weiner

I just made this after reading all of the comments, and it was wonderful! I set the oven to 350 and left it in for another 10-15 minutes. When I took it out of the spring form pan, it felt warm and soggy on the bottom, and a bit sugary. However, when it cooled, it was moist and delicious. I did cut the sugar down to one-cup and I grated some fresh nutmeg into the flour mixture. All and all, a simple, lovely dessert.

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over 1 year ago Renee B

I sure wish that SML Office would post more recipes. This a favorite of ours—and friends and family too. It's modest appearance belies the wonderful texture and flavor. Thanks for sharing, please share more!

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over 1 year ago Andrea K

Pure Heaven.

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over 1 year ago Willena Potts

Again I ask - is there something special about unsalted butter?
Could you not use salted butter & omit the pinch of salt?

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over 1 year ago kasia S.

You don't know how salty the baked product can be if you use salted, so to control the salt you start with unsalted, plus you can tell it's freshness, salted butter covers rancidness better.

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over 1 year ago TheWimpyVegetarian

Exactly, and the amount of salt added varies from product to product. This allows you to control the amount of salt added. For a lot of recipes it doesn't matter, but in baking it can make a difference.

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over 1 year ago Ivet

Absolute perfection in its simplicity! I made it exactly as instructed and loved it and, what's more, my husband who usually does not eat sweets, ate a big piece while still warm. Planning to make it tomorrow for brunch while lazying about the house.

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over 1 year ago Amy

Brilliant. I made it as directed. Excellent. Used less sugar - probably 1/4 cup less. followed a previous post with grating the lemon and apple into the ricotta to prep ahead. Will make again.

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over 1 year ago AnnabelMelrose

This is probably the best cake I have ever made, we devoured it at the kitchen table right out of the oven and it was gone by evening. This time round I subbed half of the butter for unsweetened home made apple sauce, used 2 tbs less sugar and added 1/4 cup unsweetened coconut in place of 1/4 cup of the flour. Love love love this cake, in all of its mild variations. Thanks so much for posting this recipe.

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over 1 year ago kasia S.

I made this on tuesday and it was so soft and light, like an angel ( as my boyfriends grandmother said as she tasted it and swooned) well I beaned, thank you for such a tasty and easy recipe! Next day it was denser but sweet and delicious in a great way, can't wait to make this again.

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over 1 year ago gm

Sorry- I meant mix the lemon zest, ricotta and apple together (right away, during prep) and sift flour, salt and baking powder (also right away, during prep) then alternate adding in Step 5.

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over 1 year ago gm

I also had to drop the temperature down to 350 after it browned too quickly. Next time I make it (because I will, it was excellent) I might try just baking it on 350 the whole time. Also, Step 5 is a little oddly phrased (slowly mix in wet and dry ingredients together). So I mixed in the apple first, then alternated ricotta and flour. Not sure if it makes a difference- maybe next time I will just mix the apple into the ricotta right away (during prep) so less chance of it browning.

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almost 2 years ago Matthew Rasmussen

I made this today and ran into a couple of problems.

1. I took the cake out of the oven at 30 mins and the inside was still soft, so I put it in again at 350 (as per someone else's suggestion in the comments) and it was done after about 10-15 additional minutes.

2. I am a poor college student and used a regular cake pan rather than a spring form pan. I let the cake cool in the pan according to directions, but when I tried to take it out, the middle of the cake fell out and went to pieces. So I will definitely use a spring form pan next time.

Other than that, this is such a delicious cake and very straightforward to prepare!

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over 1 year ago Kasnik

You don't have to buy a springform pan if you want to save money you can cut out parchment paper to fit the bottom of your pan and just run a knife around the edge after baking before inverting pan! Happy baking Matthew! :)

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almost 2 years ago Chloe8

Simple but definitely something. It was amazing, thank you for the recipe.

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about 2 years ago white bird

This cake is amazing and a definite crowd pleaser. I use a regular 9 inch round pan because I don't have a springform pan and it works fine. It is great as is, but I also tried it with a light lemon glaze which was awsome.

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about 2 years ago Nomnomnom

This is a wondeful cake and simple to make. I followed the recipe exactly and it came out perfectly. Thank you!

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about 2 years ago thecuriousone

My grandmothers name is Louisa. I baked this in her honor when my thoughts were on her. many of my most treasured memories are of her and I in the kitchen. She always wanted to go to Europe, but would not go when I offered to take her. I bake it in her honor although I suspect she would not find it sweet enough. It reminds me of her when I bake it, coquettishly sweet, light... and so much more than the sum of its ingredients. Thank you for a recipe that allows me to honor her.

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about 2 years ago lfree

This is without a doubt the best cake ever. I made it gluten free, using ncy's directions (thanks for that!) and added a simple glaze made of juice from the 1 zested lemon and powdered sugar. Topped with fresh raspberries.

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about 2 years ago Kabocha

I've made this cake twice in the last couple of days.. First time to the letter, tonight I added orange zest to the mix and it's amazing!

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about 2 years ago Peggy Shryne

Looks and sounds delicious from everyone's comments. I did have a problem with the baking time though. Checked it at 25 mins and let it stay in an additional 5 mins, cake was browned on top and pulling from edges of pan. Cooled on a rack for 10 mins, and when I inverted the cake to cool more, wet batter oozed out of the top!
It's now back in the oven (350) until the top feels done. I must say, it looks and smells delicious! I do have an extra thermometer in the oven to make sure the temp is correct. Anyone else run into this problem? I feel that I must a have done something wrong according to everyone else's results!

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about 2 years ago Renee B

We didn't. Perhaps it's the rack location? I don't know which rack my husband used but suspect it was the middle. Or, maybe your pan was too small--therefore, too deep?

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about 2 years ago white bird

I did! I had to do the same thing. I think it's best to keep it in until the center doesn't jiggle anymore

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about 2 years ago Cindy Cassidy

this is a gorgeous, GORGEOUS cake

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about 2 years ago AmandaSallyRose

Made this for our annual family ski trip. It was a huge success!!! Everyone absolutely loved it. Thank you.

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about 2 years ago Lulu K

Best cake ever! Delicious!

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over 2 years ago Guinevere

I made this for my birthday party this weekend, scaled the butter back to a single stick, added seeds scraped from a whole vanilla bean, and subbed full-fat Greek yogurt for the apple. A very simple, delicious, and light cake. I served with David Lebovitz's Chocolate Sorbet. My entire family loved it.

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about 2 years ago nolu

Subbed yogurt for apple? I'm wondering, do you mean for the ricotta?

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over 2 years ago Renee B

My husband and I were invited to a dinner party for which we were to bring dessert. We decided to bring two—neither of which we'd made before. I made a showy French apple tart and my husband made Louisa's cake. Louisa's cake stole the show at a dinner party. It's subtle lemon flavor and wonderful, moist texture were a delicious end to a very nice dinner.

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over 2 years ago Alesig

What a lovely and heavenly cake! I made it yesterday for dessert and it was just awsome!

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over 2 years ago sstalnaker

Made this today, but didn't have a lemon on hand, and I was short of white sugar. So, I substituted half brown sugar, and in place of the lemon I grated some sweet young ginger that I bought at the local farmers' market. It was divine. Moist, light yet substantial, and the ginger and brown sugar made for a flavor with a bit of "je ne sait quoit".

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over 2 years ago Lorrainesfav

SML: Great simple Italian recipe! I made this recipe into cupcakes and they were perfect with a dab of local strawberry jam my neighbor gave us.

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almost 3 years ago TheWimpyVegetarian

Just came out of the oven and it smells soooooo good. We have guests coming to dinner and I'm trying to justify why I should have a piece now instead of waiting :-)

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almost 3 years ago lurline

I baked this cake yesterday on my day off. It was the best I've ever bake and tasted !
Light and tasty!

It will be in my list of " Favs"

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about 3 years ago ncy

I made this cake GF thanks to the input from the Hotline and it was as wonderful as the original recipe. My family continually requests this cake. It's yummy, quick and easy.

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about 2 years ago lerosbif

Can you tell us how you made it gluten free? Thanks!

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about 2 years ago ncy

In place of APF I use 2oz. white rice flour, 1 3/4 oz tapioca flour, and 1 3/4 oz. sweet rice flour. The GF version is great and receives many complements.

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about 2 years ago lerosbif

Thank you so much, I'll give it a try!

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about 3 years ago hurleyburley

I just made this tonight and it was so delicious and easy. Only problem is that the middle wasn't completely done but I was scared to cook it any longer because the sides and bottom were slightly overcooked. Might try to cook it in a water bath next time like a flan or a cheesecake.

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about 3 years ago Elethea

Should fresh ricotta be drained a bit first please?

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about 3 years ago ChicaChewing

My boyfriend has loved it

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about 3 years ago CHeeb

The first time I made this cake, I knew I would make it again it was such a hit.

Second attempt, I doubled the recipe and made 12 regular cupcakes, and still had enough batter for a two layer ( 8 inch pans ) cake. I frosted the cupcakes and layers with lemon cream cheese icing . In the middle of the layer cake, I filled it with lemon curd ,before icing the exterior. This is my newest favorite cake recipe!!!

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about 3 years ago CalcuttaChow

I blogged about Louisa's cake here, and realized that I should have shared the link. it's a lovely, lovely cake.

http://calcuttachow.wordpress...

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over 3 years ago Kitchen Butterfly

Made this - stunning. Took it in to the office and it was devoured in NO time. I offered to bake a colleague a cake for his leaving do and guess what he requested? Yep...this. So I'll be making this on Friday!!!!!!!!!!!!!!!!!!!!! Wonderful - thank you.

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over 3 years ago Lisa mellick

I just started baking recently and can be intimidated at times especially with cakes. This is definately my go to cake now for any occasion. I poured rose petal sauce over the top, delicious!

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over 3 years ago Lisa mellick

I just started baking recently and can be intimidated at times especially with cakes. This is definately my go to cake now for any occasion. I poured rose petal sauce over the top, delicious!

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over 3 years ago Karen Rosasco

I made it per the exact recipe last week...delicious, delicious, delicious! Everyone loved it. This week I made it again but I used ripe pear instead of apple, doubled the lemon zest (my lemons aren't very big) and was a little short on the ricotta so used about a quarter cup of sour cream to complete my 1 cup. This one is also divine!

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over 3 years ago Louisa

I made this cake last week--doubled the recipe and baked in a bundt pan. It looked and tasted wonderful and was fragrant and delicious. Everybody loved it, and it was even better the second and third day.

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over 3 years ago durun99

This cake is exceptional. I made this for my brother when he came to town a few weeks ago and the whole family loved it. Surprisingly, my 11-year-old son loved it so much that he requested it for his birthday cake last week, and everyone invited to the party loved it there, too (even more than the brownies I made in case the cake wasn't decadent enough for a birthday celebration).

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over 3 years ago phinneycook

This is a great cake! Beautiful dense, moist texture and the perfect foil for fruit topping, either fresh or compote. I served it last night with fresh figs...perfect. I wasn't sure about the baking time because of the many comments saying the cake needed 45 minutes instead of the 25-30 specified in the recipe. My oven temp is very accurate (I have an oven thermometer) and I baked mine for 35 minutes and will try 30 next time. I think its important to realize the cake firms up as it cools. Its similar to may of the minimal flour chocolate cakes which seem a little wiggly as they come out of the oven, but which cool to a perfect, solid, slice.

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over 3 years ago gingerroot

What a lovely, lemon perfumed cake! I made this tonight for my mom's birthday and served it with a warm mango-strawberry compote. My three year old son, who helped make it, was suspicious about the ricotta (he is certain he does not like cheese), but said it was the most delicious cake "ever." Thank you for a wonderful recipe!

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almost 4 years ago Hark

I turned this into a two-layer cake, made lemon ricotta stuffing with the leftovers to put between the layers, and made a blackberry syrup to pour over top (didn't want to adulterate it too much, but had way too many blackberries in my last produce bin). Huge hit at my friend's baby shower.

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almost 4 years ago dailykale

This is one outstanding cake! A real keeper. I made it twice this weekend. The encore was because of the requests for more. Perfection. Everyone asked for the recipe. SML Office, thank you *so* much for sharing this lovely and very simple recipe.

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almost 4 years ago Phoenix Helix

I made this cake today & the texture is wonderful, but the cake doesn't have much flavor on its own. When you make it, definitely plan to serve with a topping. I'm sure it would be delicious drizzled with melted chocolate or a fruit compote. I chose to dust mine with cinnamon & powdered sugar, which gave it a coffee cake flavor. Breakfast for the week!

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about 4 years ago Rembems

I made this for Mother's Day and everyone loved it!!!! I didn't have a springform pan, but used a regular pan instead and it turned out wonderfully! thanks!

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about 4 years ago ryanbissoon

Such a simple, elegant, and delicious cake. It's excellent just on its own but I've also used it as the layers for a strawberry shortcake. Amazing!

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about 4 years ago belen_aquino_perfilio

made this cake for Easter, a HUGE hit. HUGE. amazing recipe.

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about 4 years ago monkeymom

This cake is so light and delicate. Thanks for this really wonderful recipe.

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about 4 years ago mjlandry

I made 2 of these tonight for Easter tomorrow. I used a 10inch SF pan and they cooked for exactly 25 mins and were perfect. The batter was very delicious. I am def. going to make again using orange zest and I mat even try an almond extract for an almond version. Thanks for sharing a great recipe.

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about 4 years ago cookinbklyn

This cake is delicious! I used sheep's milk ricotta from the farmer's market. Brought it into work today and served it with sliced strawberries--it was devoured immediately.

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about 4 years ago blcbaker

My wife, herself a native Italian who was raised on the belief that olive oil is sacred and butter is sacrilegious, refused my repeated efforts to convince her that we should try this recipe--until I suggested that we substitute mascarpone for the butter. While I have never tasted the original, buttery version of this recipe, I am happy to report that the final product of our efforts was quite delicious (if I do say so myself!). Thank you for the recipe and the inspiration!

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about 4 years ago annalea

Making this now for Sunday dinner with friends - I can already tell it is going to be delicious. How simple and perfect a recipe. The endearing story is just an added bonus!

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about 4 years ago Midge

This is one super cake. I'll think of that pic of Louisa every time I make it, which will be often!

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about 4 years ago jfreemanslade

This is an INCREDIBLE recipe. As rich and creamy as cheesecake, but with about 1/3 of the guilt. I made this and the winning tart recipe on the same night, and it's pretty clear which one won't be shared with the office...thanks!

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about 4 years ago Nora

I made this for visiting family. I dressed it with a little sauce made from good plum jelly, a dash of kirsch, a little butter and heat. They were licking their plates. Thanks for something I will be making again and again. Strawberry season is coming fast, and we have blueberries in the garden. Can't wait!

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about 4 years ago isabel Gillies

Everyone in my family loved this cake! The boys polished off the last of it for breakfast this morning. One son asked if next time I make it without the lemon zest and I think I'll do that and maybe add vanilla bean instead? Anyway, bravo.

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about 4 years ago pauljoseph


What a lovely cake.

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about 4 years ago dshush

This cake is super quick and easy to make and is wonderful!! Made it 3 days ago and it's still moist (without me wrapping it up very well). Thanks for the wonderful recipe.

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about 4 years ago CalcuttaChow

Just made it -- it's a lovely, rich, moist lemony cake. So easy to make.

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about 4 years ago Ascender

Would this cake be sturdy enough to survive a care package? I'm thinking of making it for my daughter's birthday and sending it to her at University. I'd send it Priority Mail, but it will still take 2-3 days in transit. Should I freeze it before sending?

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about 4 years ago Jennifer Wagner

No freezing neccessary. 2-3 days should be fine. Perhaps send it in the springform pan as a gift. A standard springform is so useful!

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about 4 years ago nannydeb

I brought this cake to work today for a potluck and everyone enjoyed it and asked for the recipe! Very nice.

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about 4 years ago TXDjinn

This cake was lovely - made it over the weekend and it disappeared as I served it with homemade vanilla pudding on the side.

Is there a prefered type of apple to use? I had some Fuji's lying around and included them but there was almost no flavour.

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about 4 years ago Jennifer Wagner

Apple type not important. The cake does not have an apple flavor at all. The apple compliments the ricotta and keeps the whole cake moist. Almost like zucchini in chocolate-zucchini cake.

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about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on your win! I'm very excited to try this cake.

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about 4 years ago FrancesRenHuang

Congratulations. I like how it is so easy and delicious to make it!

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about 4 years ago Jennifer Wagner

So happy the cake won and for all the kind words. I plan on seeing Louisa at Easter and thinking of working with her in the kitchen and testing/developing more. -Jennifer

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about 4 years ago lapadia

Congrats and thanks for the recipe!

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about 4 years ago lorigoldsby

congrats on your win! this takes me back (or so i wish) to our trips to Italy, thanks for the story!

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about 4 years ago gingerroot

Congratulations! Looking forward to trying this soon.

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about 4 years ago healthierkitchen

Have saved this recipe to make soon. Congrats!

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about 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I'm so happy for you! Your cake and its story are simply lovely!

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congratulations on the win!!

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about 4 years ago Waverly

I made Louisa's cake tonight. It was delicious. Moist, lemony, buttery....I am so happy to have the recipe. Thank you and congratulations on being a finalist!

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about 4 years ago Jennifer Wagner

Waverly,
This is the most exciting news—I'm so happy.

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about 4 years ago Lisa Wagner

Love times infinity.

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about 4 years ago Sagegreen

Congrats on being a finalist!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Ahhh, the quintessential Italian dessert . . .fruit and cheese!! Just love this recipe, and am thrilled to see it as a finalist. ;o)

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about 4 years ago Andre

great

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about 4 years ago Aliwaks

Congrats!! I think we should both win.... The perfect fresh ricotta meal!!!!

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about 4 years ago TasteFood

Congratulations - I am baking this today!

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about 4 years ago TasteFood

I just baked this today. It's lovely. I only had 1/2 cup of ricotta, so I added 1/2 cup mascarpone cheese, which may have contributed to the moist texture.

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about 4 years ago Jennifer Wagner

What a great idea substituting mascarpone. This makes me want to make Tiramisu, pronto.

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about 4 years ago gingerroot

Congrats! What a lovely cake.

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about 4 years ago Midge

Such an elegant recipe. Congrats!

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about 4 years ago lastnightsdinner

What a beautiful cake - sounds like a dessert that's right up my alley! Congrats!

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about 4 years ago lastnightsdinner

And more congrats for your win!

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about 4 years ago Bevi

Congrats!

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about 4 years ago Panfusine

Congratulations... you got my vote..

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about 4 years ago wanderash

This is just what I was looking for for Saturday's dessert course! Thank you and congrats!!

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about 4 years ago cheese1227

Looks like a perfect ending to a Sunday afternoon meal.

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about 4 years ago dymnyno

I wish that you would update your profile to tell us about yourself... I am not excited about voting for an "office".

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about 4 years ago Jennifer Wagner

Good advice, will do!

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about 4 years ago dymnyno

Perfect! and so Italian. It's not an overpowering sweet cake. This would be great with fresh fruit.

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about 4 years ago TheWimpyVegetarian

This looks like the perfect dessert to make for tonight! Congrats on making the finalist round.

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about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations! I'm so happy to see this lovely cake as a finalist.

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I am so glad this is a finalist! Congrats to you on a lovely recipe!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I had a feeling....congratulations!

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about 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! Love that the cake is good for breakfast as well as dessert.

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about 4 years ago Mindalita

This cake rocks the casbah - please let me join you the next time you visit Louisa!! It is moist and lovely.

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds really great!

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about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! And what a lovely story behind the cake.

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about 4 years ago Sagegreen

Sounds perfect!

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about 4 years ago nogaga

Sound delicious!

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about 4 years ago jen_c

Sounds amazing.

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about 4 years ago healthierkitchen

sounds delicious!

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about 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a sweet story! The cake looks lovely, too!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Love