Zesty ricotta cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 37) by Yossy Arefi

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Notes about this recipe

  • pattyatbryce on January 05, 2026

    Simple and delish. I didn't use any fruit other than the lemon zest. I did use lemon-flavored olive oil to punch up the flavor. Delish.

  • jenmacgregor18 on July 02, 2023

    Delicious. I used frozen raspberries and blueberries. It took an extra 20 minutes to cook through. I didn't add the glaze. Excellent breakfast cake.0

  • Zosia on March 23, 2021

    This is a variation of the black- and blueberry ricotta cake that includes lemon zest and is finished with a lemon glaze. The cake was light and tender and delicious. It didn't need the lemon glaze but it was an easy way to use up the bald lemon and dress up the cake at the same time.

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