Ingredients
1⅓cupsall-purpose flour(scoop and levelled)
2tspbaking powder
¼tspsalt
1cupgranulated sugar
½cupunsalted butter(softened)
2½tbsplemon zest
3largeeggs
1tspvanilla extract
1½cupswhole milk ricotta cheese
1lbfresh strawberries(diced or sliced)
3½tbspgranulated sugar(divided)
1cupheavy cream
Preparation
Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round parchment paper and butter the parchment.
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar, butter, and lemon zest until pale and fluffy.
Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.
Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined.
Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated.
Pour batter into the prepared springform pan and spread into an even layer. Bake in the preheated oven until cake is set (a toothpick should come out moist but no batter when inserted at the center), about 45 to 50 minutes.
Let the cake cool for 10 minutes, then run a knife around the edge to loosen any edges that may have stuck slightly, remove the springform ring and continue to let cool.
Once cooled, slice and serve with macerated strawberries and whipped cream.
