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Any-Berry Lemon Ricotta Cake
Ingredients
  • ½ cup extra-virgin olive oil, plus more for pan
  • 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries (about 8 oz.)
  • 2 Tbsp. plus 1 cup (225 g) sugar
  • 1½ cups (188 g) all-purpose flour
  • 1½ tsp. baking powder
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • ½ tsp. baking soda
  • 1 (heaping) Tbsp. finely grated lemon zest
  • 3 large eggs
  • 2 tsp. vanilla extract
  • Juice of 1 large lemon
  • 8 oz. whole-milk fresh ricotta
Steps
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