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Lemon Ricotta Cake
Ingredients
  • subheading: For the base:
  • Butter or nonstick spray, for baking dish
  • 8 eggs
  • 1⅓ cups sugar
  • 1 cup whole milk ricotta
  • 4 teaspoon finely grated lemon zest plus ⅔ cup fresh lemon juice (from 3 lemons)
  • ¼ cup heavy cream
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • subheading: For the cake mix:
  • 1 ¼ cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup (1½ sticks) cold unsalted butter
Steps
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