Lemon Ricotta Cake
"This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t tell). It’s a bit like a lemon bar, only super fluffy. Ricotta adds a ton lightness to the custardy base, and the cake topping is crisp and sweet. You can certainly dump all of the ingredients into the baking dish and mix them up in there, but it’s a bit easier to combine them in a big bowl first (it’s just one dirty dish!). Let your baked masterpiece cool completely before scooping it out or cutting into squares...."
INGREDIENTS
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For the base: Butter or nonstick spray, for baking dish
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8 eggs
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1 1/3 cups sugar
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1 cup whole milk 4 teaspoon finely grated lemon zest plus 2/3 cup fresh lemon juice (from 3 lemons)
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1/4 cup heavy cream
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1/4 cup all-purpose flour
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1/2 teaspoon kosher salt
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For the cake mix: 1 1/4 cups all-purpose flour
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2/3 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon kosher salt
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3/4 cup (1 1/2 sticks) cold unsalted butter
Comments & Reviews
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