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Last weekend my friend Dimple introduced me to the Alemany Farmers Market. This is officially my new go-to spot for produce. How did I not know about this place!? While we were walking around and checking out all the stalls I decided to try a fruit I’ve never seen before called sweet limes. It looks like a lime, but taste super sweet and floral. It was like a mind screw. I quickly called Dimple over and told her to try it. She looked just as surprised as I was at the taste. We expected something super sour, but instead got a sweet sugary treat. Turn out they are common in India and are called mousambi over there. I’ve heard my mom talk about them before to the point where my mouth would water. Yum! I’m so excited I found these and I plan on bringing a few over to my mom when I visit NJ for Thanksgiving!
I decided to make a ricotta cake from Foodologie and replace the lemon with orange and sweet limes. The cake ended up tasting like Froot Loops cereal, no joke. I actually had two slices for breakfast. 
The lemon glaze adds just enough tartness to the sweet cake and makes it feel like summer again. (What’s a polar vortex?). Try it for yourself!
Citrus Ricotta Cake
- Total Time: 40 minutes
- Yield: one 9 inch cake 1x
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 small orange, zested and juiced
- 1 small sweet lime, zested and juiced
- 2 eggs
- 1/2 cup ricotta
- 1 cup flour
- 1.5 tsp baking powder
- 1/4 tsp salt
For the Glaze
- 1/2 cup powdered sugar
- 2–3 tsp lemon juice
Instructions
- Preheat oven to 350 F
- In a large bowl, whisk together oil, sugar, orange zest and sweet lime zest.
- Add eggs one at a time and whisk together until well incorporated. Add ricotta and 3 tbsp of orange juice and 1 tbsp sweet lime juice. Whisk well.
- Add flour, baking powder and salt. Give it a quick whisk and pour in a parchment lined 9 inch cake pan.
- Bake for 25 – 30 minutes or until a toothpick inserted comes out nice and clean. Cool until cold.
- While the cake is cooling, make the glaze. In a small bowl add the powdered sugar. Add the lemon juice 1 tsp at a time and mix well. You want a thick glaze. You might have to add more lemon juice depending on the brand of powdered sugar you have. Make sure to whisk/mix well so you don’t have any lumps. Drizzle the glaze on top of the cake and top with a a little lemon zest. Enjoy!
Notes
Recipe adapted from Foodologie
Nutrition
- Serving Size: 12
8 Responses
OMG Froot Loops cereal?!?! How funny! And delicious! Next time I’ll try your version.
Yes! So good! I initially couldn’t put my finger on it- and then it hit me- FROOT LOOPS! Thanks for the inspiration 🙂
I love anything citrusy!
Wow this cake so beautiful!
Thanks Bonnie! Hope you had an awesome Thanksgiving 🙂
haha that’s a great excuse to eat cake for breakfast, if it tastes like fruit loops! 😀 I love everything lemon in cakes and this one looks fabulous!
Thanks Manali! Yes—cake is the best breakfast ever!
Awesome recipe! Looks delicious! What restaurant have you had the best citrus ricotta cake? Remember to add it to your Besty List! http://www.thebesty.com/prettypolymath
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