Lemon Ricotta Fig Cake
This lemon ricotta fig cake is ultra moist, super tangy, and chock full of my most favorite early fall staple: figs.
Equipment
- 9 inch cake pan
Ingredients
- 10 tbsp butter (at room temperature)
- 1 cup white sugar
- 3 large eggs (at room temperature)
- 1 cup whole milk ricotta (at room temperature)
- 2 tbsp sour cream
- 1/2 tsp vanilla
- 1 1/4 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp grated lemon zest
- 1/4 cup lemon juice
- 4-6 slices thinly sliced lemon
- 12-16 figs, stems removed and quartered
- 2 tbsp honey
Instructions
- Preheat the oven to 375. Butter and flour the cake pan.
- Using an electric mixer or stand mixer fitted with the paddle attachment, cream together butter and sugar until fluffy, 3 minutes. Add the eggs one at a time and beat until combined. Then add the ricotta, sour cream, vanilla, lemon juice and lemon zest. Beat until combined (it's ok if the batter looks lumpy, this is from the ricotta)
- In a separate bowl, mix together flour, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the wet and mix until combined.
- Pour the batter into the prepared pan and smooth out the top. Then arrange the lemon slices and fig quarters on the top (it's ok if they overlap or sink into the batter a bit). Drizzle the lemons and figs with the honey.
- Bake 45-55 minutes, until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool in the pan on a baking rack 15-20 minutes. Use a butter knife around the edges of the cake to loosen it from the pan, then carefully flip it out onto a cutting board, and then flip it back right-side up onto a serving plate.