Strawberry Ricotta Cake. It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss.
The rich ricotta provides the cake with perfect moisture and density, the addition of lemon juice makes the flavor pop and you get a little bit of fruity juiciness from the strawberries that are running through it.
Did I already mention how much I love how the ricotta lends a creaminess to this cake. It’s the perfect treat all day long. At a brunch, in the afternoon with a cup of espresso or for dessert after dinner with ice cream.
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Strawberry ricotta cake
It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss.
Ingredients
- all ingredients should be at room temperature
- ¾ cup strawberries - stems removed and cut in half
- 1 cup ricotta
- 2 cups all-purpose flour
- ¼ cup unsalted butter - + 3 tbsp
- 1 ⅛ cups sugar
- 3 eggs
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F/180°C.
- Prepare a 9-inch/22 cm round cake pan, grease in with butter and layer with parchment paper.
- In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, vanilla, lemon zest and juice. Mix until combined. Sift the flour, add baking powder and baking soda, beat until just combined.
- Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 50 minutes or until a tester comes out dry. Let cool in the pan on a rack. Enjoy!
Nutrition
Calories: 357kcalCarbohydrates: 54gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 92mgSodium: 298mgPotassium: 114mgFiber: 1gSugar: 29gVitamin A: 406IUVitamin C: 9mgCalcium: 141mgIron: 2mg
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