Lately I’ve been wanting to bake everything lemon. There’s such a freshness that comes with including lemon juice or zest in a baked good. Fresh lemon is so much better than lemon extract, in my opinion: It adds a bright beautiful flavor that isn’t overpowering.
I also feel like lemons are synonymous with summer, and since the weather in Seattle hasn’t been cooperating lately, I feel like I need to create that summertime feeling with lemons in my kitchen. I recently made lemon cookies, lemon ricotta pancakes and lemon poppy seed muffins, but I had a craving to remake a lemon ricotta cake that I tested when we were quarantined during the pandemic, and it was just as good, if not better, than I remembered. This cake is so light, in both flavor and texture.
Add this recipe to your dessert rotation this summer; I’m sure your friends and family will be so thankful! _____ Prep time: 15 minutes Cook time: 35 minutes Inactive time: 10 minutes Total time: 1 hour Yield: 2 6-inch cakes Enjoy!.
