Lemon Strawberry Ricotta Cake ___

Lemon Strawberry Ricotta Cake


For the Cake:

  • 2.25 cups 00 or all purpose flour
  • 0.25 cup cornstarch
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 6 ounces unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 lemons, zest and juice
  • 2 teaspoons vanilla extract
  • 1 cup whole milk ricotta
  • 3 large eggs, room temperature
  • 0.5 cup whole milk, room temperature
  • 1.5 cups fresh strawberries, chopped small

For the Glaze:

  • 1 cup confectioners sugar
  • 0.5 lemon, juice only
  • 2 teaspoons whole milk


To make the cake:

Preheat the oven to 350 degrees.

Grease desired bundt pan with butter or baking spray. Set aside.

In a mixing bowl whisk together the flour, cornstarch, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugar, juice, zest and extract. Mix on medium-high speed until fluffy, about 5 minutes. Beat in the ricotta and the eggs one at a time.

Lower the speed to low and alternate adding in the dry ingredients with the milk ending with the dry ingredients. Fold in the strawberries and pour into the prepared pan.

If using the heart bundt pan bake for 50-55 minutes. If using a regular bundt pan bake for 40-45 minutes.

Cool in the pan for 10 minutes and reverse onto a plate. Cool completely before serving.

To make the glaze:

In a small bowl whisk all the glaze ingredients together until smooth.

Pour over cooled cake.