Description
Strawberry Lemon Ricotta Cake is a tender, moist dessert bursting with fresh strawberries and zesty lemon. Easy to make and perfect for family gatherings, tea-time, or a sweet treat anytime!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 ½ cups fresh strawberries, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat ricotta and sugar until smooth, then add eggs one at a time.
- Mix in butter, vanilla, lemon zest, and lemon juice.
- Fold in dry ingredients until just combined.
- Gently fold in chopped strawberries.
- Pour into pan and smooth top.
- Bake 40–45 mins or until a toothpick comes out clean.
- Cool in pan 10 mins, then transfer to wire rack.
Notes
Drain ricotta well to prevent a dense cake. Fold strawberries gently to avoid crushing. Cake tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg