Limone in Italy 🍋
In Italy there is a recipe traditionally made in Naples during their “Carnevale” time. It's similar to a light Cheesecake known as a Ricotta Cake. It’s flavored with lemon zest and vanilla, like many other Carnevale desserts, but isn't too heavy or sweet, making it perfect for an afternoon snack or even for breakfast with a delicious cappuccino!
Lemon Ricotta Cake
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp. salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 1/2 tbsp. lemon zest
3 large eggs
1 tsp. vanilla extract
1 1/2 cups whole milk ricotta cheese
Ingredients for Topping
1 lb. fresh strawberries, diced or sliced
3 1/2 tbsp. granulated sugar, divided
1 cup heavy cream
Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter the parchment.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together the sugar, butter and lemon zest until fluffy.
Mix in eggs one at a time and then 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 until combined. Gently fold batter to ensure ingredients are evenly incorporated.
Pour batter into prepared springform pan and spread evenly. Bake in oven until cake is set, approx. 45 - 50 minutes.
Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring.
Once cooled, slice and serve with strawberries and whipped cream!