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Steamed Meyer Lemon Ricotta Cakes

Steamed Meyer Lemon Ricotta Cakes Pg. 53

Steaming these Italian-style Steamed Meyer Lemon Ricotta Cakes adds necessary moisture to prevent cracking, while at the same time giving a gentle cooking to their delicate texture. Enjoy with lightly sweetened whipped cream and sugared berries.             

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 cakesServings


  • 1 tablespoon butter, or more as needed
  • 1⁄3 cup ground cookie, amaretti, or graham cracker (or ground nuts)
  • 32 ounces (2 pounds) whole-milk ricotta (drained of any excess liquid)
  • 8 ounces cream cheese, softened
  • 2⁄3 cup sugar
  • 3 eggs
  • 1 tablespoon grated Meyer lemon zest (from about 2 lemons)
  • 3 tablespoons Meyer lemon juice
  • 1⁄4 cup flour
  • Pinch of salt


1. Butter the sides and bottoms of 8-10 ramekins (3 1⁄2” diameter). Dust with ground crumbs to coat. Tap off excess. Set aside. 

2. Combine ricotta, cream cheese, and sugar in a large mixing bowl (or bowl of stand mixer with paddle attachment). Use electric beaters to mix until well-combined and smooth. Add eggs, zest, and lemon juice, beating on medium speed to blend. Add flour and salt. Mix until well-blended and smooth. 

3. Pour mixture into prepared ramekins. Fill pot fitted with steamer basket insert or large, deep saucepan fitted with rack with about 1-2 inches of water. Bring to a boil over high heat. Place ramekins in steamer basket (however many fit) or on rack – water should not touch ramekins. Cover and reduce to medium-low heat. Steam for about 40 minutes. Cakes are ready when knife inserted into the center of the cake comes out clean. 

4. Transfer ramekins to a wire rack to cool completely, then refrigerate to chill for a minimum of 2 hours or overnight. Repeat steaming process with remaining ramekins. 

5. To remove from mold, insert a paring knife and/or thin spatula around perimeter of cake to gently loosen and turn out onto a plate. Invert onto serving plate (so that cake is right-side up again). Serve with lightly sweetened whipped cream and sugared berries.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 SUBSCRIBE NOW

JOY of KOSHER with Jamie Geller Magazine Winter 2014