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This Lemon Curd Ricotta Crumb Cake is a fabulous, four-layer Italian dessert. The crust and crumb topping are made from the same sweet, buttery dough, making it quick and easy; no special equipment is needed!
Ever since I posted our delicious Italian Raspberry Jam Ricotta Crumb Cake, a few weeks ago, I've been smitten with the thought of ricotta crumb cake. A zillion recipe variations have swirled around in my mind but this Lemon Curd Ricotta Crumb Cake took first place... so may I, without further ado, introduce you?
Simple perfection
I love how easily this recipe comes together even though the recipe includes four layers of deliciousness that meld and marry into one fabulous sweet treat. The crust (base) and crumb topping are made from the same easy, stir-together-with-a-fork dough, so in minutes, two of the layers are already done.
After patting part of the dough into a pan to form the bottom layer, the second layer, (a velvety ricotta cheese cake) comes together in minutes, with just four ingredients.
The easiest lemon curd recipe
The next layer is a breeze. Simply dollop spoonfuls of lemon curd over the ricotta layer and give it a little swirl. You can either make our Ridiculously Easy Microwave Lemon Curd (pictured below), a day or two in advance (WAY quicker than it takes to run to the store) OR purchase a jar of store-bought lemon curd.
Either way, you're done with this layer in less time than it takes to say Italian Lemon Curd Ricotta Cake!
Top the lemon curd with the remaining crumb dough and that's it! The rest of the magic happens in the oven, over the next 45-50 minutes. The layers meld together, creating a fabulous, delicious dessert that will please everyone who has the pleasure of partaking.
Serve it unadorned or with a shower of powdered sugar... either way, it's fabulous!
Any time of day
Because this Lemon Curd Ricotta Crumb Cake isn't overly sweet, it can be served as a breakfast or brunch cake or a lovely tea-time sweet treat. It's also perfect for a weeknight treat or a fancy dinner party as it can be made in advance and popped in the freezer, so there's no last-minute fuss with dessert.
Whenever you decide to serve this wonderful dessert expect to hear rave reviews!
Cafe Tips for making this Italian Lemon Curd Ricotta Crumb Cake
- You'll need a 9-inch cake pan for this recipe. I like these OXO Good Grip cake pans.
- I recommend using whole milk ricotta (vs skim milk) for a silky smooth filling.
- Here in the US, ricotta usually comes in 8 and 15-ounce cartons. This recipe calls for one 15-ounce carton which is 425g.
- This recipe calls for almond flour, not almond meal. Almond flour is finely grated blanched (skins removed) almonds. Almond meal is much coarser as the almonds are ground with their skins.
- Almond flour gives the crust and crumb layers a really nice European flavor. You can purchase almond flour at most grocery stores in the specialty grains/flour area. I find it's much more reasonable online.
- That being said, this recipe will also work with 100% all-purpose flour. Just sub an equal amount of all-purpose flour for the almond flour.
- As mentioned above, I love to use our Ridiculously Easy Microwave Lemon Curd for this cake. It has a beautiful fresh color which makes a pretty presentation.
- This is optional, but you can add a few tiny spoonfuls of lemon curd to the top of the tart immediately after it emerges from the oven for a pretty presentation.
- The Microwave Lemon Curd mentioned above takes 10 minutes to make with just one bowl and a few ingredients. It has well over a hundred 5-star reviews from readers who can't believe how easy and delicious it is!
- You can also use a good quality store-bought lemon curd for this recipe. I like Trader Joe's lemon curd, but most larger grocery stores carry lemon curd. Tiptree makes a good lemon curd.
- This dessert can be served right from the pan or turned out onto a cake platter or stand. If turning out, be sure to let the cake cool in the pan for at least an hour before removing it as the cake can collapse if turned out of the pan while it's still warm.
- Don't forget to add the sugar! I inadvertently skipped the sugar in the crust/crumb layer the last time I made this cake. Yikes, it was NOT THE SAME! 😩
Thought for the day:
The Lord your God is with you,
He is mighty to save.
He will take great delight in you,
He will quiet you with His love,
He will rejoice over you with singing.
Zephaniah 3:17
What we're listening to for inspiration:
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Italian Lemon Curd Ricotta Crumb Cake
Ingredients
For the crust/crumble dough:
- 4 ounces butter, (1 stick) I use salted
- 1¾ cups all-purpose flour
- ¾ cup almond flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
For the ricotta filling:
- 15 ounces whole milk ricotta
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
To finish:
- ¾ cup lemon curd, this easy recipe or purchased lemon curd
For serving:
- powdered sugar, optional
- whipped cream, optional
Instructions
For the prep:
- Preheat the oven to 350˚F. Spray a 9-inch cake pan generously with baking cooking spray then line it with a circle of parchment paper. Set aside.
- Place the butter in a small microwave-safe bowl or measuring cup. Cook on high power for 45-60 seconds or until just melted. Set aside to cool for at least 5 minutes while you start the crust/topping.
For the crust/crumb dough:
- Combine the all-purpose flour, almond flour, sugar, baking powder and salt in a medium-size bowl and stir with a fork to combine.
- Add the egg, vanilla and almond extracts to the cooled melted butter and stir with the same fork to combine. Add this mixture to the dry ingredients and stir with the fork until crumbs form and all of the flour mixture is incorporated. Make sure all the dry ingredients at the bottom of the bowl are incorporated into the crumbs. If the crumb mixture seems dry, you can add a little water, one teaspoon at a time, stirring after each addition until nice crumbs form. If the mixture seems too wet and crumbs aren’t forming, add an additional tablespoon of flour then stir again with a fork.
- Transfer 1¼ cups of the crumb mixture to a separate bowl and set aside. Pour the remaining crumbs into the prepared pan and shake the pan gently to distribute the crumbs over the bottom of the pan evenly. Press the crumbs down with your fingers or a flat-bottom measuring cup to form the bottom crust. Set aside while you prepare the ricotta filling.
For the ricotta filling:
- Combine all filling ingredients in a medium size bowl. (I just wash the bowl I used for the dough.) Using a whisk, stir until smooth and all of the ingredients are well incorporated. Turn the mixture out onto the crust layer. Smooth to an even layer with an angled knife or the back of a spoon.
To finish:
- Dollop the lemon curd over the top of the ricotta mixture. Use a knife to lightly swirl the lemon curd over the top of the ricotta layer.
- Using your hand, sprinkle the reserved crumb mixture over the top.
- Bake in the preheated oven for 45-55 minutes or until the top is a nice light golden brown. The tart should be firm although it may wiggle a tiny bit in the center when gently shaken.
- Remove from the oven and allow the cake to cool in the pan for at least an hour.
- If desired, flip the cake onto a clean plate then flip it one more time onto a platter or cake stand so that the crumb topping is facing up.
For serving:
- Serve with a dollop of whipped cream and/or a sprinkle of powdered sugar, if desired. It's also wonderful served on a pool of Raspberry Coulis. ENJOY!
Notes
Nutrition
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I made this for my family on mother's Day and we really enjoyed it. But I am wondering how I can get a stronger tangier lemon flavor. I thought of adding more lemon curd or a lemon extract but I don't want to overdo it either. What would be your recommendation. thank you
Hi Mary, so happy you enjoyed this recipe! If you want more lemon flavor, I would go with extra lemon zest in the curd - you could also add some to the crust/crumble dough.
I made this last evening for a group of friends. We have recently shared an Italian Cruise with them. Everyone (!) loved it and commented how authentic it was to the pastries we shared in Livorno and Sarlerno. Yours is one of my go-to sites when I need something special. Thank you.
Hi Mary, Thank you for the excellent review! It's wonderful to hear how well this recipe turned out for you and how much you and your friends loved it. We so appreciate you taking the time to let us know and hope you continue enjoying recipes from the Café!
Could you make this cake in a springform pan?
Hi Lisa, I think a springform would work great for this. It's a fairly thick filling plus the crust will cover the seam at the bottom of the pan.
Good morning. I love this recipe. I have it in the oven right now! I first had this at a health food store downtown Spokane. Huckleberries, I don't know which bake shop made it for them... They put extra curd on top. I haven't tried that but I HAVE made this recipe several times.Good solid- I DO use a 2 part pan with this, a Tart pan, scalloped age removable bottom insert. Invaluable in a kitchen. Thank you for the praise, devotion to Our Lord and Savior, Jesus Christ and witness. Also thank you for the recipe. I was alookin for it!
Thanks, Kain!
Delicious! I added a little lemon zest in the filling and it came out great. LOVE the crunchy topping.
Awesome! Thanks for the review, Meghan!
Best Lemon curd EVER……and “ridiculously easy”!! Thank you for sharing all your recipes!
Awesome! Thank you for the review, Martie!
Just made this for the 2nd time - this time for a dinner club dessert. I can't wait to share it with them! Of course, I made it with your lemon curd recipe. Also, since I still have enough curd, we are having out of town company next week and this will be on the menu for them. I know they will love it too! Love ALL your recipes that I've tried so far. Thanks for sharing them.
Awesome! Thanks for the review, Cathi!
Excellent! With my first bite I was brought back to the many pasteries I've enjoyed while traveling in Italy. My daughter felt the same and insisted on the recipe.
Awesome! Thank you for letting us know, Valerie!
Just had a generous slice. Love it! Since there are only 2 people in our household, I share with my neighbor. I am sure we'll finish it off tomorrow but was wondering if it needed refrigeration.
Hi Inge, yes, I would refrigerate it overnight.
It's in the oven write this minute! I made it with GF flour and added a 1/4 c oat flour (that I buzzed in the grinder). I think that improves the gf crust. I made it just like you wrote it down; including the lemon curd. It was scrumptdillyumptious! Best curd I've ever made! I did cut bac kon the butter and sugar... sorry! I put the rest in a pint jar in the freezer, cuz I'm gonna make this puppy again! I recently ate a variation of this at Huckleberries health food store in Spokane. No reserved streusel-lots of curd on top. Blew my mind! I researched other ricotta tarts and yours is the best-by-far! Thank you ma'am. The love of God is rich and great!
Thanks, Karin! Enjoy!
This was delicious. I made it using your lemon curd recipe. Will be making it again.
Wonderful! Thanks for the review, Marilyn!
The cake was delicious! I grated some lemon peel into the ricotta mixture, which made it a little extra lemony. The recipe is a definite keeper!
Wonderful! Thanks for the review, Ilga!
Can you substitute 1/2 cup crumb mixture with almond meal then add 3/4 cup of crumb mixture with almond meal for topping.I like a little less crumb mixture on top.Thanks!
Hi Sandy, I think that would work!
I have made the raspberry crumb and used 1:1 gluten free flour and it came out great using a spring form pan.In fact all of Chris's recipes are made gluten free.
Wonderful! Thanks for the review, Sandy!
Do yo think I could add some blueberries?
Hi Barbara, that would be delicious!
Chris,
I made this cake for a friends birthday who loves lemon and I must say it was a bit hit.
As usual another fabulous recipe. Thanks!
That's great, Barbara! Thank you for letting us know!
Hi, I tried this recipe today and it turned out delicious 😋. Thank you for your wonderful recipes!
Wonderful! Thanks for your review, Dinaz!
Chris,
I would like to make this in advance for Easter; please advise the process to freeze. Should I assemble the entire cakes and then freeze?
It sounds delicious!
Hi Paula, yes, that's exactly what I would do.
I LOVED the Raspberry cake, so I imagined the Lemon would be divine. For me the lemon did not have as much of a WOW factor as the raspberry. I even made homemade lemon curd which turned out great. I had a Eureka moment and melted raspberry jam in the microwave and drizzled it all over the top of the the lemon crumb cake. HAHAHA! it was wonderful 🙂
Hi Joy, yes, lemon is not as strong a flavor as the version with the raspberry jam but we love the somewhat milder lemon flavor. Your version also sounds delish!
Making this today should it refrigerated?
Hi Julie, I would refrigerate it overnight but it's fine at room temperature for a few hours.
Looks amazing. Anyone try to make a gluten free option for this? Would a one to one flour work?
Hi Marguerite, I haven't tried this with GF flour. Perhaps one of our readers can chime in on this!
Had some homemade lemon curd in fridge so this morning I baked this cake in my USA 9” springform pan . Worked great, after cooling it slid right onto the cake platter. I may have swirled the curd to close to edge as it caramelized in a few places. Next time I will just layer it leaving a 1/4” border before topping with the crumb mixture. Had a smidgen of a slice before passing it out to neighbors…..it is delicious. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️5 stars for ease of preparation and 5 for taste!
Awesome! Thank you for your review, Nancy!
I tried your raspberry jam ricotta cake and loved it! I’d like to try this recipe next but am wondering if the filling needs the cornstarch. If it does, what would you recommend as a substitute to use that isn’t corn-based. Arrowroot, sorghum, regular flour..? Thanks!
Hi SP, you could skip the cornstarch. It does give the filling a bit more body but it will be fine without it.
I was wondering the same thing.
Could this be made in a springform tin or is the filling too runny?
Thanks Carol.
I was wondering the same thing.
Hi Carol, I think a springform would work great for this. It's a fairly thick filling plus the crust will cover the seam at the bottom of the pan.
Have you ever tried this crust with a standard cheesecake? Do you know of any good alternatives to a graham cracker crust for cheesecake? The graham cracker crusts that I make taste like cardboard.
4 Oz animal crackers. Grind to a crumble or course dust
Add 4 TBSP white sugar. Continue blending
Add 3 TBSP melted butter. Blend until incorporated.
Turn into your panand press into an even layer
Bake for 10 minutes at 325 or until you smell the fragrance.
Remove and fill. Bake cheesecake in a water bath