*You don't have to use a mixer for this recipe. You can rub the lemon zest into your sugar with your finger tips, then whisk the rest of the dry ingredients into the sugar.
*If you like to experiment, you can try these options. For a slightly fluffier cake, reduce butter to 6 Tablespoons. Richer and denser cake? Increase ricotta to 1 cup.
*I'm also going to try putting the crumbs on before baking to find out if they can hold up to the full baking time. I want to see if I can eliminate that intermediate step. If I do try that, I'll report back.
*I love lemon juice powder. It adds such a burst of lemon flavor. If you have it, I would add a tablespoon to the dry ingredients.
*Store cake at room temperature, lightly covered.
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