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In a large bowl, mix the flour, sugar, lemon zest, baking powder, and salt. Add the butter in small chunks and use your fingers to rub it into the flour mixture until crumbly. Add the egg and mix gently until the dough forms large crumbs. Do not knead — it should remain crumbly.
Make the Filling:
In another bowl, mix the ricotta, sugar, lemon juice, and vanilla until smooth and creamy.
Assemble the Cake:
Grease a round cake pan (20–22 cm / 8–9 inch). Spread 2/3 of the crumbly dough into the base of the pan, pressing down gently to form a base. Pour the ricotta filling on top and spread evenly. Sprinkle the remaining dough over the filling, covering it completely.
Bake:
Preheat the oven to 180°C (350°F). Bake for 35–40 minutes until golden and firm to the touch.
Cool and Serve:
Allow to cool completely in the pan. Dust with powdered sugar before serving, if desired.
Serving and storage tips:
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