This buttery, bright Strawberry Lemon-Ricotta Crumb Cake combines a tender lemon-ricotta cake base with a layer of fresh sliced strawberries, a crunchy streusel topping, and a light lemon-vanilla glaze. It’s ideal for breakfast, brunch, or dessert and will please any lemon lover.
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A BRIGHT AND TANGY SPRING DESSERT
Fruit-forward desserts are often underrated, but they bring a refreshing balance of sweetness and acidity. A lemon-ricotta cake offers that bright, tangy flavor without overwhelming the palate, making it perfect for a morning treat with coffee or a celebratory brunch.
This cake was inspired by classic Italian lemon-ricotta cakes. The ricotta keeps the crumb moist and tender, while lemon zest and juice give the cake a lively tang. Fresh strawberries layered on top release juices as the cake bakes, becoming jammy and complementing the lemon. A buttery streusel adds crunch and a powdered sugar glaze finished with lemon and vanilla pulls the whole cake together.
WHY YOU’LL LOVE THIS RECIPE
This cake stands out for flavor, texture, and ease. Key reasons to try it:
- Easy to make: Although it has multiple components—cake, fruit layer, streusel, and glaze—each part is simple and forgiving. Basic techniques and pantry ingredients make it approachable for bakers of all levels.
- Versatile: Serve it for breakfast, brunch, afternoon tea, or dessert—the cake fits many occasions.
- Layered flavor and texture: Tangy lemon, sweet strawberries, creamy ricotta, and crunchy streusel create a balanced, satisfying bite.
ABOUT THE INGREDIENTS
Gather ingredients before you start—lemon juice activates leavening agents, so it’s best to work efficiently. The ingredient list is straightforward and uses common pantry items:
- All-purpose flour: Used in the cake and streusel for structure.
- Baking powder & baking soda: Combined to give rise and a tender crumb.
- Salt: Enhances and balances sweetness.
- Unsalted butter: Adds richness to both batter and streusel; unsalted allows better salt control.
- Sugars: Granulated sugar in the cake and streusel, brown sugar for depth in the streusel, and powdered sugar for the glaze.
- Eggs: Provide structure; use room-temperature eggs for a smoother batter.
- Ricotta cheese: Keeps the cake moist and gives a subtle creamy note.
- Lemon juice & zest: Deliver bright citrus flavor that complements the strawberries.
- Vanilla: Rounds and enhances the flavors in both cake and glaze.
- Strawberries: Fresh, thinly sliced strawberries bake into the cake and become jammy without pre-cooking.
SHOP THIS POST
Ankarsrum Original Mixer
Frieling Tin-Plated 9″ Springform Pan
Microplane Zester
HOW TO MAKE STRAWBERRY LEMON-RICOTTA CRUMB CAKE
This cake comes together in four clear steps—prepare the batter, make the streusel, assemble and bake, then glaze and serve.
- Prepare the cake: Preheat oven and grease a 9-inch springform pan, lining the bottom with parchment. Whisk dry ingredients in a bowl. Cream butter and sugar, then add eggs one at a time. Mix in ricotta, lemon juice, lemon zest, and vanilla, then fold in the dry ingredients until just combined.
- Make the streusel: Combine flour, granulated sugar, and brown sugar. Stir in melted butter until coarse crumbs form; pinch to break up any large clumps.
- Assemble and bake: Spoon the batter into the pan, arrange thinly sliced strawberries over the batter (avoid a layer that’s too thick), and scatter the streusel evenly on top. Bake until golden and set. If the top browns too quickly, tent with foil and continue until a toothpick comes out clean.
- Drizzle and decorate: Whisk powdered sugar with lemon juice and vanilla until smooth. Drizzle over the cooled cake, garnish with extra strawberries and edible flowers if desired, then slice and serve.
MORE STRAWBERRY CRUMB CAKE FAQS
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well to remove excess liquid before using.
Q: Can I use jam instead of fresh berries?
A: Absolutely. Swirling in strawberry jam or adding a layer of jam under the streusel will intensify fruit flavor.
Q: Can I substitute other fruits?
A: Yes. Blueberries, raspberries, cherries, peaches, or blackberries all work nicely beneath the streusel.
Q: Can I make this ahead?
A: Store the cake in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Q: Is the glaze necessary?
A: No. The cake is delicious without it—simply dust with powdered sugar if you prefer.
Strawberry Lemon-Ricotta Crumb Cake
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- Author: Morgan
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
Ingredients
For the cake batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup ricotta cheese
- 2 tablespoons fresh lemon juice and 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 8–10 strawberries, sliced, plus more to garnish
For the streusel:
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For the lemon-vanilla glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the cake: Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment. Whisk together flour, baking powder, baking soda, and salt. In another bowl, rub lemon zest into the granulated sugar until fragrant. Cream butter and sugar until light and fluffy, add eggs one at a time, then mix in ricotta, lemon juice, and vanilla. Fold in dry ingredients until just combined.
- Make the streusel: In a bowl, combine flour, granulated and brown sugars, and melted butter. Stir until coarse crumbs form.
- Assemble and bake: Spread batter in the prepared pan, arrange sliced strawberries over the batter without making an overly thick layer, then sprinkle streusel to cover. Bake for about 45 minutes, then tent with foil and bake about 20 more minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Drizzle and serve: Mix powdered sugar with lemon juice and vanilla until smooth. Drizzle over cooled cake, garnish with extra strawberries, slice, and serve.
Equipment
Frieling Tin-Plated 9″ Springform Pan
Ankarsrum Original Mixer
Microplane Zester
- Prep Time: 30 mins
- Cook Time: 70 mins
