Lemon Cherry Ricotta Cake
Servings: 12 servings
A moist, buttery lemon cherry ricotta cake layered with sweet cherries and topped with a delicate lemon streusel. Beautiful enough for entertaining, but simple enough for an everyday summer cake.
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Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1/2 cup ricotta cheese
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups sweet cherries pitted and quartered
- 10 sweet cherries pitted and halved for decorating the top
For the Lemon Streusel
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon lemon zest
- Pinch of salt
- 1/2 cup unsalted butter room temperature
Instructions
Make the Streusel
- In a medium bowl, combine the flour, sugar, lemon zest, and salt.
- Add the butter and use your fingertips to work it into the flour mixture until crumbly and combined.
- Set aside while preparing the cake batter.
Make the Cake
- Preheat oven to 375°F (190°C).
- Butter a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, cream the butter and sugar together until pale and fluffy, about 4–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream, ricotta, lemon juice, lemon zest, and vanilla extract. Mix until smooth and combined.
- Add the dry ingredients and mix just until incorporated. Do not overmix.
- Spread half of the batter evenly into the prepared pan.
- Scatter the quartered cherries over the batter.
- Pour the remaining batter over the cherries and smooth with the back of a spoon or offset knife.
- Sprinkle the streusel evenly over the cherries.
- Arrange the halved cherries decoratively over the streusel topping.
- Bake for approximately 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the cake begins browning too quickly, loosely tent with foil during the last 15 minutes.
- Let the cake rest for 30 minutes before removing the springform ring. Cool completely before slicing.
