Soft Strawberry Ricotta Cake

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

3 large eggs

3/4 cup (150 g) sugar

1 large lemon, zest

1 teaspoon vanilla extract

1/2 cup (120 ml) vegetable oil

10 oz (285 g) ricotta cheese, well drained

1/4 teaspoon salt

2 teaspoons baking powder

2 1/3 cups (280 g) all-purpose flour

1 lb (450 g) strawberries

Powdered sugar, for dusting

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan with parchment paper.

In a large mixing bowl, add the eggs, sugar, lemon zest, and vanilla extract, and beat until light and fluffy with a hand mixer. While beating, slowly add the vegetable oil, and then the ricotta cheese. Mix until smooth and fully combined.

Add the salt and baking powder, and mix briefly. Add the flour a little at a time while mixing at low speed just until combined. Do not overmix.

Cut most of the strawberries into small cubes. Reserve about 8–10 strawberries to halve and use for decorating the top if desired. Gently fold the cubed strawberries into the batter. Pour the batter into the prepared pan and level the top. Arrange the reserved strawberry halves on top, cut side down.

Bake at 350°F for about 60 minutes, or until a toothpick inserted in the center comes out clean.Let the cake cool in the pan. Once cooled, remove from the pan, dust with powdered sugar, and enjoy.