Sunday, June 26, 2016

Lemon Ricotta Cake

This is a super moist cake that has just the right amount of lemon flavor not to be overpowering and perfect to serve with your favorite summertime fruits.

Lemon Ricotta Cake

In a large bowl combine ~

2 1/2 cups flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Whisk together and then using a pastry blender, add in 1/4 cup of cold butter that is cubed.  Blend until the butter is in small bits throughout the flour mixture.  Add in the following ~

3 large eggs
1/2 cup canola oil
zest from 1 lemon
2 tbsp lemon juice
1 tsp vanilla or lemon extract
1 cup milk

Pour into a greased 9 x 13 pan.

In a smaller bowl (or clean out the large one and reuse it for less dishes) combine ~

15 oz whole milk ricotta
3 large eggs
1/2 cup sugar
1 tsp vanilla (or lemon extract)

Stir until it's completely blended and pour over the top of the cake batter.  Bake for 45 minutes at 350°.  Allow to cool before serving.  Serve with strawberry or blueberry sauce.   Cover and refrigerate the leftover cake...if there's any.  

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