Lemon Ricotta Cake with Strawberries

Recipe by:Catherine Pla

Yield: 8 servings

Lemon Ricotta Cake with Strawberries

This moist, lemony cake is delicious for breakfast, tea or dessert. The strawberries add bright flavor and the sparkling sugar on top adds extra crunch.

• 1 1⁄4 c all-purpose flour

• 2 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t salt

• 1 c sugar

• 10 T unsalted butter, at room temperature

• 3 eggs, at room temperature

• 1 c whole-milk ricotta

• 1⁄4 c whole milk plain yogurt

• 1 t vanilla bean paste or extract

• Zest of one lemon

• 12-14 fresh strawberries, cut in half

• Sparkling sugar

Preheat the oven to 350 degrees. Butter and flour a 9” spring form pan.

In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the ricotta, yogurt, vanilla and lemon zest. Blend well. Use a spatula to fold in the dry ingredients until the batter is thick and smooth. Spread the cake batter into the bottom of the prepared pan. Place the strawberry halves over the batter in a decorative pattern, cut side down. Sprinkle with sparkling sugar.

Bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out mostly clean. Cool cake 15 minutes on a wire rack then remove cake from the pan.