Its so easy to make and a total crowd-pleaser.
I daydreamed about spending my time making delicious meals and cocktails for guests.
This cake has a few things going for it.
Simply Recipes/ Photo Illustration by Wanda Abraham / Getty Images
First, its easy.
Second, its pretty without the need for real decoration.
The berries on top are a lovely touch, and a quick dusting of powdered sugar hides any ills.
Simply Recipes / Laurel Randolph
Third, its wonderfully moist without being heavy.
And it stays moist for days!
Most importantly, its delicious and everyone loves it.
Simply Recipes / Laurel Randolph
Add the ricotta, a little sour cream, lemon zest, and vanilla and beat to combine.
I double the lemon zest (sometimes I do one lemon and one orange) and the vanilla extract.
Add the flour, baking powder, and salt and mix just until combined.
Sometimes I add a couple of dashes of nutmeg or cinnamon with the dry ingredients.
Fold in about 2/3 of the berries and add the batter to a buttered and floured 9-inch springform pan.
Gently press the remaining berries into the top.
Bake until a tester comes out clean (or with just blueberry attached), 45 to 50 minutes.
Springform Pan Tip!
A Very Tweakable Recipe
See how easy it is?
Pretty dang easy for a cake that feels really special.
Here are some variations that I know work well:
