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lemon ricotta cake

LEMON RICOTTA CAKE RECIPE

The lemon ricotta cake is truly rich, a very soft fluffy texture with a good density, which greatly mimics muffins; it’s very creamy and full of fresh energizing lemon essence. The very beautiful highlighting fresh sweetened strawberries are pure bliss to soul and taste buds, and thick whipped cream is a godsend blessing for dessert lovers. Go for this spectacular recipe to experience the thrill of multilayered dreamy cake.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 12 people
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon vanilla extract
  • 1 1/3 cups All-purpose flour (scoop and level to measure)
  • 1 1/2 cups Whole milk ricotta cheese
  • ¼ teaspoon salt
  • 1 cup White granulated sugar
  • 1/2 cup Unsalted butter, softened
  • 2 ½ tbsp Lemon zest
  • 3 Nos Large eggs
  • 2 teaspoons baking powder
Topping
  • 1 lb Fresh strawberries, diced or sliced
  • 3 ½ tbsp Granulated sugar, divided
  • 1 cup (235ml) heavy cream

Method
 

  1. Keep the oven to preheat for 350 degrees. Take a 9-inch springform pan and butter it, and get some parchment paper and butter parchment, line bottom with a round of parchment.
  2. Take a medium-sized mixing bowl and pour flour, baking powder and salt together and whisk together; keep it aside.
  3. Cream together lemon zest, sugar, butter until it becomes pale and fluffy in a bowl of an electric stand mixer.
  4. Blend all the eggs at a single time and afterwards stream a vanilla.
  5. Stream half of the flour mixture and blend it until it is wholly combined, stream some ricotta and again mix it to the point it is fully incorporated.
  6. Now take the last half of the flour mixture, pour and blend it until it is fully combined. Softly fold the batter to make sure the ingredients are completely added.
  7. Stream the batter into the ready springform pan and roll out an even layer. Bake it in the preheated and all-ready oven, until the cake is completely set, for about 45 - 50 minutes.
  8. Allow the cake to get cool for 10 minutes, then take a knife and run throughout the corners edges to loosen any edges stuck up slightly; take out springform ring and consistently let it cool.
  9. Slice and create an artistic culinary of macerated strawberries and whipped cream once it is cool.
Macerated Strawberries
  1. Take a medium-sized mixing bowl, stream two tablespoons of the sugar along with some strawberries. Give it some rest in the refrigerator.
  2. Use an electric hand mixer to whip heavy cream in a separate medium-sized bowl until it soft peaks form.
  3. Stream 1 1/2 tablespoons sugar and whip it to the point the stiff peaks form. Serve when the cake is ready, and store it in the refrigerator.

Notes

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