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Strawberry Lemon-Ricotta Crumb Cake

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  • Author: Morgan
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x



For the cake batter:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup ricotta cheese
  • 2 tablespoons fresh lemon juice + 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 8-10 strawberries, sliced, plus more to garnish

For the streusel:

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the lemon-vanilla glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract


  1. Prepare the cake: Preheat your oven to 350°F (180°C). Grease a 9-inch round springform pan with cooking spray and line the bottom with parchment paper. To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate, medium-sized bowl, massage together the sugar and lemon zest until sandy in texture and the sugar becomes a light yellow. Using a hand mixer or stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the ricotta cheese, lemon juice, and vanilla extract to the butter mixture, then gradually add the flour mixture to the butter mixture. Be sure not to overmix.
  2. Make the streusel: In a medium bowl, whisk together the flour, granulated sugar and brown sugar, and melted butter until the mixture forms coarse crumbs.
  3. Assemble and bake: Spoon the cake batter into the prepared springform pan. layer sliced strawberries over the cake batter. Sprinkle the streusel over the top of the strawberries to fully cover. (You may wind up having a little extra!) Bake for 45 minutes, then tent with foil and continue to bake until a toothpick inserted into the center comes out clean, about 20 more minutes. Let cool completely in the springform pan.
  4. Drizzle and serve: As the cake cools, whisk together the powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Remove the Drizzle the glaze over the cooled cake, garnish with extra strawberries, then slice and serve.
  • Prep Time: 30 mins
  • Cook Time: 70 mins