Description
This Strawberry Lemon Ricotta Cake tastes like a soft slice of sunshine—bright lemon zest, creamy ricotta, and sweet strawberries baked into a tender, moist crumb. I keep it simple and comforting, so you get bakery-style results at home with easy steps and everyday ingredients. It’s perfect for spring gatherings, afternoon coffee, or a light dessert that feels special without any fuss.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup (200 g) granulated sugar
- Zest of 2 large lemons
- 3 large eggs, room temperature
- 1 cup (250 g) whole milk ricotta cheese, room temperature
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (225 g) fresh strawberries, hulled and halved
- 1 tablespoon all-purpose flour (to toss strawberries)
- 1 tablespoon granulated sugar (for topping)
- Optional: powdered sugar, for serving
- Optional: whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar looks slightly damp and smells intensely lemony.
- Add the eggs one at a time, whisking well after each addition until the mixture becomes pale and smooth.
- Whisk in the ricotta until mostly smooth (a few tiny soft curds are fine).
- Pour in the melted butter, lemon juice, and vanilla extract. Whisk until fully blended.
- Add the dry ingredients to the wet ingredients and fold gently just until no streaks of flour remain. Avoid overmixing.
- Toss the halved strawberries with 1 tablespoon flour to help them stay suspended and bake neatly.
- Pour the batter into the prepared pan and smooth the top.
- Arrange the strawberries cut-side down on top of the batter. Sprinkle with 1 tablespoon sugar.
- Bake for 50–60 minutes, or until the center is set and a toothpick inserted in the middle comes out clean (a few moist crumbs are okay).
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar if you like, slice, and serve.
Notes
Room-temperature eggs and ricotta blend more smoothly and give the best texture. Rub the lemon zest into the sugar to release the fragrant oils—this makes the lemon flavor pop. Do not overmix once you add the flour, or the cake can turn dense. If your strawberries are very juicy, pat them dry before tossing with flour. Store the cake covered at room temperature for up to 2 days, or refrigerate up to 5 days; bring to room temp before serving. Freeze individual slices wrapped tightly for up to 2 months and thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg