Indulge in the delightful combination of strawberries, lemon, and ricotta with this Strawberry Lemon-Ricotta Crumb Cake. This sweet and tangy dessert is perfect for summer gatherings, afternoon tea, or a cozy weekend treat.
Why Make This Recipe
This recipe is perfect for anyone who loves the bright flavors of strawberries and lemon. The addition of creamy ricotta cheese adds a unique richness to the cake, while the crumb topping provides a satisfying crunch. It’s a simple yet impressive dessert that will surely impress your family and friends.
How to Make Strawberry Lemon-Ricotta Crumb Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup ricotta cheese
- 2 tablespoons fresh lemon juice + 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 8-10 strawberries, sliced, plus more to garnish
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (180°C) and prepare a 9-inch round springform pan.
- Make the cake batter by mixing the dry ingredients and wet ingredients separately, then combining them gently.
- Prepare the crumb topping by mixing flour, sugars, and melted butter until crumbly.
- Layer the cake batter, sliced strawberries, and crumb topping in the pan.
- Bake for 45 minutes, then tent with foil and bake for an additional 20 minutes until a toothpick comes out clean.
- Prepare the lemon glaze by whisking together powdered sugar, lemon juice, and vanilla extract.
- Drizzle the glaze over the cooled cake, garnish with extra strawberries, and serve.
How to Serve Strawberry Lemon-Ricotta Crumb Cake
Serve this cake at room temperature or slightly warmed. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
How to Store Strawberry Lemon-Ricotta Crumb Cake
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days.
Tips to Make Strawberry Lemon-Ricotta Crumb Cake
- Be gentle when mixing the batter to avoid overmixing, which can result in a dense cake.
- Use fresh strawberries for the best flavor and texture.
- Adjust the amount of lemon juice in the glaze to your preferred level of tartness.
Variation
For a twist on this recipe, try adding a handful of blueberries to the cake batter for an extra burst of fruity flavor.
Strawberry Lemon-Ricotta Crumb Cake
Description
Experience the burst of flavors with this delightful Strawberry Lemon-Ricotta Crumb Cake. Indulge in the freshness of strawberries, the zing of lemon, and the creaminess of ricotta, all in one heavenly dessert.Ingredients
Cake Batter
Crumb Topping
Directions
How to Make Strawberry Lemon-Ricotta Crumb Cake
-
Step 1
Preheat the oven to 350°F and prepare a 9-inch round springform pan. -
Step 2
Mix the cake batter ingredients separately and then fold together gently. -
Step 3
Prepare the crumb topping by combining flour, sugars, and melted butter until crumbly. -
Step 4
Layer the cake batter, sliced strawberries, and crumb topping in the pan. -
Step 5
Bake for 45 minutes, then tent with foil and bake for an additional 20 minutes until done. -
Step 6
Whisk together powdered sugar, lemon juice, and vanilla for the glaze. Drizzle over the cooled cake.
Servings 10
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 60mg20%
- Sodium 200mg9%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 5g10%
- Vitamin A 200 IU
- Vitamin C 25 mg
- Calcium 100 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
