Lemon Berry Ricotta Cake

Makes 8 servings.

The fresh, clean flavor of lemon enhances the berry richness of this easy-to-prepare, crowd-pleasing dessert. Dress it up with a simple glaze and/or serve with sweetened whipped cream.

Ingredients

Directions

• Preheat oven to 350º. Line a 9″ round cake pan with parchment paper and lightly coat with nonstick spray.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
• In a medium bowl, whisk together eggs, ricotta cheese, lemon zest and lemon juice until smooth. Fold into dry ingredients just until blended.
• Fold in melted butter until incorporated. Gently fold in 1 cup berries, taking care not to crush berries. Pour batter into prepared pan; scatter remaining ½ cup berries over the top.
• Bake for 45-55 min. or until toothpick inserted into center comes out clean. Let cool 20 min. Invert onto serving platter. Let cool completely.
• In a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over cooled cake.
• Serve as is or add sweetened whipped cream.
• Store refrigerated.