Lemon Ricotta Strawberry Cake

A tender, cloud-light Italian-style cake made with ricotta for incredible moistness, bursting with lemon zest and topped with fresh summer strawberries.

60 min total Base: 10 servings 290 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings10 servings

1Base: 10 servings80

Ricotta cheese

350 g

All-purpose flour

200 g

Sugar

180 g

Eggs

3 large

Lemon zest

2 tbsp

Lemon juice

2 tbsp

Baking powder

2 tsp

Unsalted butter, melted

80 g

Vanilla extract

1 tsp

Fresh strawberries, sliced

250 g

Powdered sugar for dusting

2 tbsp

Instructions

Preheat oven to 175°C. Grease and line a 23cm springform cake tin.

Beat eggs and sugar until pale and fluffy, about 3 minutes.

Mix in ricotta, melted butter, lemon zest, lemon juice, and vanilla.

Fold in flour and baking powder until just combined. Don't overmix.

Pour into prepared tin. Bake 40-45 minutes until golden and a skewer comes out clean.

Cool completely. Dust with powdered sugar and top generously with fresh sliced strawberries.

💡 Chef's Tip

Full-fat ricotta is key for the moist, tender crumb. Drain it briefly through a cloth if very wet.

Reviews & Ratings

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!