RICOTTA LEMON CAKE

with strawberry buttercream

WHY YOU'LL 🤍 THIS RECIPE!

- It's soft & fluffy. - It's surprisingly simple. - There's ton of lemony flavor with no extract! - The frosting tastes just like fresh strawberries.

THIS DESSERT IS GREAT FOR...

- HOLIDAYS LIKE MOTHER'S DAY & EASTER! - BBQS - BIRTHDAYS - DINNER PARTIES - JUST BECAUSE!

THE INGREDIENTS

- Sugar - Lemons - Flour - Baking powder & salt - Butter - Eggs - Vanilla - Ricotta - Oil - Milk - Powdered sugar - Freeze-dried strawberries

01

MAKE THE BATTER

1. Whisk together the dry ingredients. 2. Cream the butter & sugar. Add the eggs, vanilla, ricotta, & oil. 3. Mix the wet & dry ingredients together.

02

BAKE THE CAKES

1. Line 3 cake pans with parchment. 2. Divide the batter between the cake pans. Smooth. 3. Bake the cakes just until an inserted toothpick comes out with a few moist crumbs.

03

MAKE THE FROSTING

1. Crush freeze-dried strawberries. 2. Cream the butter, powdered sugar, & strawberry powder. 3. Add the vanilla, milk, and a pinch of salt. Whip until the frosting is fluffy.

04

ASSEMBLE

1. Layer the cake with strawberries & frosting. 2. Frost the cake. I like a rustic naked cake but you can frost the whole cake too. 3. Decorate with berries, flowers, lemons, & more!

THE SECRET TO THE BEST STRAWBERRY BUTTERCREAM?

Use freeze-dried strawberries! They add a ton of strawberry flavor without any extra liquid. No puréeing, roasting, or simmering berries required!

WANT A LARGER CAKE?

You can make this into a 2-layer 8 or 9-inch cake if you want to serve more people. You can also make extra batter if you want 3 layers!

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. Pull up a chair and and stay a while!