Lemon Ricotta Cake

Lemon Ricotta Cake

Servings: 12
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours

Ingredients

  • 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 1/2 Tbsp lemon zest
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (356g) whole milk ricotta cheese

Topping

  • 1 lb. fresh strawberries, diced or sliced
  • 3 1/2 Tbsp (42g) granulated sugar, divided
  • 1 cup (235ml) heavy cream

Instructions

  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.

  2. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.

  4. Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.

  5. Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined. 

  6. Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated. 

  7. Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.

  8. Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.

  9. Once cool, slice and serve with macerated strawberries and whipped cream.

Macerated Strawberries

  1. In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.

  2. In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form. 

  3. Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.
  4. Recipe source: Cooking Classy