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Strawberry Lemon-Ricotta Crumb Cake

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.
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 15 minutes
Total Time 1 hour 35 minutes
Serving Size 10

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.