Lemon Ricotta Cake
Admittedly this is a not so traditional Italian Ricotta Cake – the more traditional ricotta cake is made either with either almond flour or semolina flour. I’ve tried the almond version and while it’s so delicious I actually prefer this softer version made with all white flour.
A Perfect Cake
This ricotta cake is perfectly rich, it has a good density (similar to muffins), it’s amazingly moist, and perfectly lemony. And it’s perfectly highlighted with toppings of fresh, lightly sweetened strawberries and fluffy whipped cream. The blend of the three layers together is simply dreamy.
A Cake fit for Brunch
I love that this cake isn’t overly sweet, in fact it would even make an ideal weekend breakfast/brunch cake. Serve it to guests on Friday night for dessert then save what’s left (if there is any) for breakfast on Saturday – sounds like a good plan to me!
A Cake Recipe You’ll Want on Repeat
Unfortunately this cake of mine is already gone (I made this cake a few weeks ago, I’m a few weeks ahead with recipes to share). But no worries, I’ve bought more ricotta to make it again! It’s a perfect spring treat and I just can’t get enough of it! I have a dessert addiction, can you tell??
More Recipes You Might Like
Orange Chocolate Chip Ricotta Cookies Lemon Ricotta Pancakes Puff Pastry Tarts with Ricotta Cream Filling Cannoli Lasagna Roll Ups
