A simple cake, moist and dense, with fresh strawberries and ricotta to celebrate spring. Thanks to Liz the Chef!
Preheat oven to 350 degrees.
Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
Using a large bowl, whisk together the flour, sugar, baking powder and salt.
Using a medium-sized bowl, mix together the eggs, ricotta, vanilla and lemon zest until smooth. Fold into dry ingredients until just blended.
Add the melted butter, stir, then gently fold in ¾ cup of the berries.
Pour batter into cake pan and scatter remaining berries on top. Bake until golden brown and when a tester comes out clean, about 45-50 minutes.
Allow to cool on pan 20 minutes before turning out on a plate. Garnish with confectioner's sugar and serve.