Not your typical cake ingredients, but not your typical taste either! I’ve compared every baked morsel recently to this lemon ricotta cake (recipe by the blogger honey & figs), so I attempted another one of her recipes in the same category of cake. To make it a little more “birthday appropriate,” the cake is in a bundt shape with draped cream cheese icing and berries ;) With the assistance of a few friends, this cake (& many pictures) came together beautifully.
Full recipe here. Step by step photos & converted instructions below //
- 1/2 cup butter
- 1 1/2 cup gr. greek yogurt
- 1 1/2 cup sugar
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 3 eggs
- 1 2/3 unbleached white flour
- 3 tsp baking powder
- 4 oz cream cheese
- 2 eggs whites
- 1 cup powdered sugar
Start by cutting the butter into cubes and browning over medium low heat to melt the butter, then an additional 5 minutes to brown. Continue to whisk until you smell a powerful aroma throughout the kitchen.
Cream greek yogurt, eggs, and sugar. Add browned butter, vanilla, and lemon juice to mixture, stir to combine.
Add flour and baking powder stirring until mixture has no lumps. Pour into greased bundt pan and bake at 390 degrees F until you can stick a toothpick in and it will come out clean. Let cool.
Beat two egg whites, powdered sugar and cream cheese together until stiff peaks form and pour over cake. Garnish with berries, sprinkles–or both like this one. Get your piece quickly, this cake is a hit! xx