Ingredients
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3 large eggs
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¾ cup (150 g) sugar
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Zest of 1 large lemon
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1 tsp pure vanilla extract
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½ cup (120 ml) vegetable oil
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10 oz (285 g) whole-milk ricotta, well-drained (see Note)
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¼ tsp fine sea salt
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2 tsp baking powder
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2 ⅓ cups (280 g) all-purpose flour
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1 lb (450 g) fresh strawberries, hulled & halved (reserve ½ cup for topping)
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Powdered sugar, for dusting
Instructions
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Whisk Wet Base – In a large bowl, whisk eggs and sugar for 1 minute until pale and ribbony.
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Flavor Bloom – Whisk in lemon zest, vanilla, and oil.
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Ricotta Velvet – Gently fold in drained ricotta; a few curds are fine.
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Dry Blend – Sift flour, baking powder, and salt over the bowl; fold just until no dry streaks remain.
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Berry Burst – Fold in all but ½ cup strawberries. Pour batter into a greased 9-inch springform pan; arrange reserved berries cut-side up on top.
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Bake & Cool – Bake at 350 °F (180 °C) for 38–42 minutes, until golden and a tester comes out clean. Cool 10 minutes, release ring, and dust with powdered sugar. Slice and serve.
Notes
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Drain the ricotta in a fine-mesh sieve for 15–30 minutes to reduce excess moisture; this keeps the crumb fluffy.
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Cake keeps moist for up to 3 days when wrapped and stored at room temperature.
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Delicious with a spoonful of whipped cream or extra macerated berries on top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 13.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 11.4 g
- Trans Fat: 0 g
- Carbohydrates: 32.9 g
- Fiber: 1 g
- Protein: 6.7 g
- Cholesterol: 46 mg