Lemon Ricotta Cake
Ingredients
The cake
-
1 1/3
cups
all-purpose flour
-
2
tsp
baking powder
-
¼
tsp
salt
-
1
cup
granulated sugar
-
½
cup
unsalted butter, softened
-
2 ½
Tbsp
lemon zest
-
3
large
eggs
-
1
tsp
vanilla extract
-
1 ½
cups
whole milk ricotta cheese
The topping
-
1
lb.
fresh strawberries, diced or sliced
-
3 ½
Tbsp
granulated sugar, divided
-
1
cup
heavy cream
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixer, cream together sugar, butter, and lemon zest until fluffy.
- Add eggs one at a time, mixing well after each addition, then blend in vanilla.
- Mix in half of the flour mixture, then add ricotta and mix until combined.
- Add the remaining flour mixture and mix gently to combine.
- Pour the batter into the prepared pan and bake for 45-50 minutes until set.
- Let the cake cool for 10 minutes, then remove from the pan and cool completely.
- For the topping, toss strawberries with 2 Tbsp sugar and refrigerate.
- Whip the heavy cream with the remaining sugar until stiff peaks form.
- Serve the cake with macerated strawberries and whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
354
Total fat
20g
Total carbohydrates
37g
Total protein
7g
Sodium
101mg
Cholesterol
108mg
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