Ricotta Cake

We just spent a glorious week in Lake Tahoe with family and friends enjoying fun time on the water and lots of delicious meals on the deck. We had fresh ricotta in the fridge and since I didn't have the energy to make lasagna and have always wanted to try making ricotta cake, I did!  It turned out yummy- the cake is moist and has a light lemon flavor. No one could really identify what else was inside (the ricotta being the secret ingredient). We didn't have powdered sugar, so our cake was served plain with strawberries, but a dusting of sugar would be lovely on top to not only make it pretty, but to also to make it a touch sweeter.                                    

Ricotta Cake
1 stick butter
1 cup sugar
3 eggs
1 1/4 cups fresh ricotta
1 1/4 cups flour
1 tablespoon baking powder
zest of one lemon
pinch of salt

Beat butter and sugar until light and fluffy. Add eggs one at a time. Lightly beat in ricott, flour, baking powder, lemon zest and salt. Pour into 9 inch cake pan that has been greased and floured. Bake at 400° for 25-30 minutes or until brown on top and pulling away from sides a bit. Dust with powdered sugar and serve with fresh strawberries.