This sunny yellow cake would be a delightful way to finish off brunch or even start a special breakfast (we won’t tell). It’s a bit like a lemon bar, only super fluffy. Ricotta adds a ton lightness to the custardy base, and the cake topping is crisp and sweet. You can certainly dump all of the ingredients into the baking dish and mix them up in there, but it’s a bit easier to combine them in a big bowl first (it’s just one dirty dish!). Let your baked masterpiece cool completely before scooping it out or cutting into squares.
For the base:
Butter or nonstick spray, for baking dish
1⅓ cups sugar
1 cup whole milk ricotta
4 teaspoon finely grated lemon zest plus ⅔ cup fresh lemon juice (from 3 lemons)
¼ cup heavy cream
¼ cup all-purpose flour
½ teaspoon kosher salt
For the cake mix:
1 1/4 cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup (1½ sticks) cold unsalted butter
How to Make It
Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter or nonstick spray.
Make the base: Whisk together eggs and sugar in a large bowl until evenly combined. Add ricotta, lemon zest and juice, cream, flour, and salt and whisk to combine; pour into prepared baking dish.
Make the cake mix: Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.
Bake until cake is puffed and golden brown, 35 to 40 minutes. Cool 30 minutes before serving.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.