Lemon Ricotta Cake with Whipped Cream Topping

Cake:

• 1 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, softened
• 1 1/2 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• 2/3 cup ricotta cheese
• ½ Tbsp lemon juice
• Zest from 1 lemon (about 1 Tbsp)

Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 Tbsp confectioners’ sugar
• 1/2 tsp vanilla extract

Cake:

Preheat oven to 350° F. Prepare pan with shortening and flour or baking spray. In small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter, sugar, and lemon zest until light and fluffy. Mix in eggs, vanilla, and lemon juice until thoroughly incorporated. Add flour mixture and ricotta cheese. Blend until smooth. Pour into prepared Charlotte Pan filling 3/4 full and tap gently on counter to release air bubbles. Bake for 40-45 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack. Let cake cool completely before decorating.

Whipped Cream Topping:

Using a mixer with a whisk attachment, whisk heavy cream until soft peaks form (3-4 minutes). Add powdered sugar and vanilla and continue to whisk until medium* to stiff peaks form. Do not over mix. Top the cooled cake with whipped cream frosting and strawberries.

*Note: Medium peaks stand up, but the tip gently folds over like a soft hook.