I am a big fan when the line between breakfast foods and desserts gets really blurry. Crisps, cobblers, and this cake all walk a fine line between an amazing dessert topped with ice cream or whipped cream and breakfast served with a nice cup of coffee and perhaps even some thick Greek yogurt. By adjusting the sugar content against the eggs, flour, and fruit ratios make me feel great about eating this for breakfast. I’ll leave it up to you – breakfast or dessert?
For me, this is going to be my breakfast and possibly my mid afternoon snack. Hey, a pregnant lady’s gotta eat. And apparently, eat a lot of lemon-raspberry ricotta cake. I may even been eating a piece as I type. I do need to say, it’s really good. This recipe would work really well if you divided it up between little loaf pans and enjoy this cake as a loaf. That may also ease any guilt you have about eating cake for breakfast.
Slightly Adapted from Bon Appetit
Makes one 9″ cake, 8-10 servings
Nonstick vegetable oil spray
1.5 cups all-purpose flour
1 cup sugar
2 tsp baking powder
¾ tsp kosher salt
3 large eggs
1.5 cups ricotta
½ tsp vanilla extract
½ cup (1 stick) unsalted butter, melted
Lemon zest, from 1/2 a lemon
Lemon juice, from 1/2 a lemon
1.5 cups frozen raspberries, divided
Preheat oven to 350° F. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, lemon zest, and salt in a large bowl.