Once upon a Raspberry Lemon Ricotta Cake, there ate three girls. Raspberry Lemon Ricotta Cake

Desperate to find the forlorn flavors of Spring, they gathered round a joyous effort of citrus-laden confection—willing the likes of frozen berries to suffice amongst the complimentary combination of flour, eggs, ricotta and sugar…Raspberry Lemon Ricotta Cake

In perpetual anticipation of leaves on trees and Vitamin D’s…they sat dreaming over a celebratory sweet, raising glasses of Malbec to the finish of winter’s final bow—a gentle Sunday snowfall that rebelled against late March’s better attempts at seasonal turnover. Raspberry Lemon Ricotta Cake

Another repertoire conquered. Another bright attempt at forgetting the most epic of mother Winters.

They strongly suggest you share in this successful marriage of flavors, in hope that sister SpRiNg is ripe & ready to show off her coat of many colors. They wrote a break-up note. They ate more cake. {recipe below}Raspberry Lemon Ricotta Cake

Dear Snow, 

But how many feet did you greedily fall, on a City fatigued by a white winter’s call?

So steady you came and so stubborn you stuck, on brick-laden streets you abused frozen luck

It was three months ago you arrived heavy-handed, now return us our streets you left comically stranded

It’s Spring’s turn to thrive and make up for your loss, we trade flakes for flowers, make sunshine the boss

In case you don’t get it, we’re making it clear, this courtship is OVER, you’re not welcome here.

You’ve defied mother nature, you negligent weather, we will never. ever. ever. get back together.

Love Boston.

Raspberry Lemon Ricotta Cake

Sweet Dreams are Made of These.

1. Preheat oven to 350 degrees F and lightly grease a 9-inch round cake pan.

2. In a large bowl, whisk together the likes of 1.5 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder and 3/4 teaspoon of kosher salt.

3. In a medium bowl, whisk together 3 eggs, 1.5 cups of whole-milk ricotta, 1/2 teaspoon of vanilla and the zest of one organic lemon (this is the secret ingredient…shhhh)

4. Gently mix wet ingredients into dry until just blended, and then gradually fold in 1 stick (113 grams) of melted, unsalted butter, followed by 3/4 cup of raspberries (fresh or frozen). Scrape batter into prepared cake pan, smoothing it evenly, and top it with 1/4 more raspberries for show.

5. Bake cake until golden brown and delightfully fragrant 45-50 minutes (check with knife/toothpick to be sure it’s done). Let cool. Be cool.

(adapted gratefully from Orangette)

Happy Monday Merry Makers! Let’s stay inside all day wearing shorts and pretend it’s not Snowing.