Recipe Ingredients
For cake:
- 1/2 cup unsalted butter, room temperature, plus more for greasing pan
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup sugar, plus 2 teaspoons sugar, for garnish
- 1 large lemon, zested
- 2 large eggs
- 1 cup Galbani® Whole Milk Ricotta Cheese
- 1 teaspoon pure vanilla extract
- 8 ounces strawberries, hulled and cut into 1/4-inch slices, divided
For frosting and assembly:
- 2/3 cup Galbani® Whole Milk Ricotta Cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Chopped toasted pistachios, for garnish
Recipe Directions
- For cake: Preheat oven to 375°F and coat a 9-inch cake pan with butter and line with a parchment paper round. Whisk flour, baking powder, salt and baking soda together in a large bowl until combined.
- Beat butter, 1 cup sugar and lemon zest together in a large bowl using an electric hand mixer until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, until smooth. Beat in ricotta and vanilla until combined. Stir dry ingredients into wet ingredients until combined. Fold in 3/4 cup strawberries until just combined.
- Pour batter into the prepared pan. Arrange remaining strawberries slices in a single layer on top of batter. Sprinkle evenly with remaining sugar.
- Bake until cake is light golden-brown and a toothpick inserted into the center comes out clean, about 50 minutes to 1 hour. Allow to cool at room temperature for 20 minutes before inverting the cake onto a wire rack to cool completely.
