Louisa's Cake

It will be great!! I often sub almond for the lemon. Delicious!

So I have made this cake and it wonderful; however, I was going to make the Double Vanilla Cake here at Food52 for my birthday tomorrow as it is my FAVORITE vanilla cake.....however, I would need to go to the store and ugh, not really in the mood. Any thoughts of how this cake might work if I replace the lemon zest with vanilla extract/paste for a more vanilla forward cake? Would it work with the apple and ricotta? Any input would be appreciated.

Delicious, fresh and not difficult! The lemon zest was the star here. You woulda thunk I put the whole lemon in there, it smells lemony and tastes lemony, but not in an overpowering way, just a fresh way. I was surprised the apple was undetectable. No apple flavor at all, I always have sweet apples in the fridge, either Fuji or Pink Ladies. Following in the footsteps of other reviewers, I did not peel the apple, but grated the skin along with the flesh without any issues in the final product. This was my first go at baking with a springform pan. I've had my 9 inch pan for years, still had the tags on it and all. I decided the glowing reviews for this recipe called for that pans maiden voyage. Like other reviewers, mine took longer than 30 minutes to bake. When it was a golden color, you could see it was still uncooked in the center. When the cake was a beautiful brown color, I did use a knife to go into the middle to make sure it was done. I was serving guests and didn't want to present a raw cake, and the powdered sugar on top hid my detective work ;) We did our best to let it cool completely before serving, but we're rule breakers. It was so delicious warm. A+ recipe!

This recipe has glowing reviews already, but I'll add my own. In short, this is the best "plain" cake I've ever made. I've had to force myself not to eat the entire cake!

As others have commented, I extended the baking time to 38 minutes - the middle was still jiggly at 25 minutes; and I will decrease the sugar next time.

Only have cottage cheese in the fridge (a nice brand). Has anyone made this with cottage cheese?

This recipe is a 10/10. In my electric oven, I had to extend the baking time to 35 min (until a knife came out clean), but it came out perfect. You want the outside to be brown, not golden.

Excellent - always perfect!

What could be used in place of apple? We have an allergy?

Made this; prolly should have read more comments, but undercooked. Even so, it was one of the best cakes! Goes on the short list for easy, best, healthy, simple desserts. I would just say use a 10" springform; I bet if I had done that instead of workhorse 9", the timing would have been perfect!

So delicious! I messed up and set the oven to 350 for the first 25 minutes, but I raised it to 400 and left it in another 15 and it was perfect.

So good!! Just made this this morning and I have a feeling I will be making this recipe many, many times in the future.

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This afternoon, I just made this in no time at all! Delicious! I used King Arthur Measure for Measure gluten free flour per Jen A's comments, squeezed all the liquid out of the grated apple, and drained the ricotta cheese. A lovely, delicate flavor and a nice crumb, despite it being gluten free. I might add a bit of vanilla extract or almond extract next time though. Thank you for mentioning it, Jen A.! Love, love!

This is the most wonderful cake. It wasn’t too sweet. This will definitely go into heavy rotation. Thank you!!

Really delicious! we added 10 more minutes as per other reviewers' and it was PERFECT!! Will def make again!

This cake was quite delicious... reminding us of poundcake.
I did have one issue. I followed the recipe exactly, and used a 9 1/2 inch springform pan, but had to bake it for 45 minutes. Even with the extended baking time, the edges were baked well and the middle was raw. I am wondering about the apples I used. I used a honeycrisp and half of a sweetbee to get to 1 cup of grated apple. They were VERY juicy. Do you drain your apples? Should they be a bit drier, like grated carrot?

What a lovely cake, light, moist and very quick and easy to make. It's worth keeping ricotta in the fridge to provide opportunities for making this cake - warm with cream is a tasty dessert. I don't bother removing the skin from the apple - it was hardly noticeable after baking. The apple and lemon give it a light fresh taste.

I've made this cake many times and have loved it! Always a crowd pleaser. I decreased to sugar to a scant 1 cup and haven't noticed a difference. One of my favorites!

Made this cake last night after reading all these reviews. Cake was a triumph. Looks like the picture, airy texture, delicate lemon flavour. I’m taking what’s left over to my in-laws today so had a little taste and can confirm it’s moist, gorgeous and flavourful on day two. A new favourite for sure.

Made this today, followed the recipe to the letter except I baked it for 35 minutes. Came out perfect! Taste delightful, I would definitely make it but with less sugar.