Strawberry Lemon-Ricotta Crumb Cake
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
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 2 tbsp fresh lemon juice plus 2 tbsp lemon zest
- 1 cup granulated sugar
- 2 large eggs room temperature
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
How to Make Strawberry Lemon-Ricotta Crumb Cake
- Preheat the oven to 350°F and prepare a 9-inch round springform pan.
- Mix the cake batter ingredients separately and then fold together gently.
- Prepare the crumb topping by combining 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 done.
- Whisk together powdered sugar, lemon juice, and vanilla for the glaze. Drizzle over the cooled cake.
Notes
For an extra flavor boost, add a sprinkle of cinnamon to the crumb topping before baking.