Louisa's Cake

By • March 15, 2011 174 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.

More Great Recipes: Ricotta|Cheese & Dairy|Cakes|Desserts

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Comments (174) Questions (17)


13 days ago RB

I've made this thrice! Knock-out every time. Thank you very much.


20 days ago Courtney C

This cake was great. Perfectly moist and very easy to make. Everyone loved it.


about 1 month ago Rachel Pope

I made this cake last night and it was fabulous! Served it with sliced peaches and blueberries. Am thinking that pitted bing cherries and peaches would be delicious, also. I too had to bake this 10-15 minutes longer.


4 months 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.


4 months 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!!


4 months 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


4 months 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!


4 months 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.


4 months 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!


6 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!


6 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).


6 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.


9 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.


9 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!


9 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.


10 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


10 months ago sarah patton

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


4 months 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.


10 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.


10 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.


10 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.


10 months ago Anna

Has anyone tried making it with part skim ricotta?


11 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!