This cake is a spring-time must. So light and airy, it is refreshingly bright and so perfect with that morning cup of coffee. I am obsessed with how moist it is, but not heavy. It has a slightly spongy texture and is SO GOOD with fresh strawberries, definitely the perfect compliment to this cake and highly recommended. Plus, who doesn’t love fresh berries on cake? Ok guys, go make this now and make everyone you live with super happy. My oldest daughter loved it and she’s not even the biggest cake fan, so this is a keeper recipe for sure! 😉 Enjoy!
Lemon Ricotta Cake
8
servings15
minutes1
hourIngredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup butter, softened
1/2 lemon, zested
2 tsp lemon juice
3 eggs
1 tsp vanilla extract
1 3/4 cups ricotta cheese, drained
1/2 cup powdered sugar
1 cup fresh strawberries
Directions
- Preheat oven to 350 degrees. Lightly spray 9-inch springform pan with non-stick cooking spray
- In a medium bowl, whisk together the flour, baking powder and salt
- In a stand mixer with paddle attachment, mix together the butter, sugar, lemon zest and lemon juice until fluffy and light
- Incorporate eggs, one at a time, and add vanilla as well
- Slowly add the flour mixture while on low speed, only mixing enough to incorporate it, do not over mix. Remove bowl from mixer and use a spatula to fold in the ricotta cheese until it is evenly incorporated as well.
- Pour the batter into prepared pan, spreading top layer with spatula to smooth it out. Bake for about 40-45 minutes or until knife inserted comes out clean but moist.
- Once cooled, remove the springform ring and shake powdered sugar over cake to garnish, you may also add fresh sliced strawberries, if desired. Enjoy!