Vegetarian Lemon Ricotta Cake With Fresh Berries, Powdered Sugar Dusting, and Light Citrus Syrup (Moist, Baked Spring Dessert) - Bright, Tender, and Easy
Ingredients
- For the cake: 1 1/2 cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup (240 g) whole-milk ricotta cheese
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) milk, room temperature
- For the citrus syrup: 1/4 cup (60 ml) fresh lemon juice
- 2 tablespoons water
- 3 tablespoons granulated sugar or honey
- For topping: Fresh berries (strawberries, blueberries, raspberries, or a mix)
- Powdered sugar, for dusting
Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan and line the bottom with parchment.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs and flavor: Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.
- Fold in ricotta: Mix in ricotta until just smooth. It’s okay if the batter looks slightly creamy and thick.
- Combine with dry ingredients: Add half the dry mix, then the milk, then the rest of the dry mix. Stir gently until no dry spots remain. Do not overmix.
- Bake: Spread batter evenly in the pan. Bake 35–45 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
- Make citrus syrup: While the cake bakes, simmer lemon juice, water, and sugar for 2–3 minutes until the sugar dissolves. Cool slightly.
- Syrup the cake: Let the cake cool in the pan for 10 minutes. Poke small holes over the top with a skewer and brush the warm syrup over the surface. Cool completely.
- Finish and serve: Release the cake, dust with powdered sugar, and top with fresh berries just before serving.