If you’ve seen The Food Network’s TV show ‘Sweet Genius’, you might appreciate why I’m saying with this ‘ho hum’ lemon cake go from ‘average’ to ‘WOW’ ~~just call me a sweet genuis~~with the application of the edible crystallized flowers! This is a basic cake. The icing is nothing really spectacular, tasty, yes, and not real sweet but creamy and tart, you get the ‘uumph’ the ‘dazzle-power’ with the use of the accessories! It’s the same principle with the LBD~~it’s just a ‘littl’ black dress’ until you adorn it w/special accessories. Same thing here with my Lemon Ricotta Cake with Cream Cheese Yogurt Icing! So, go visit my dear friend, Karen, at Crystallized Flower Company and put the ‘wow’ factor in your sweets~~hey, you could be a sweet genius, too! Oh, yeah, tell Karen Ally sent you!
Makes: 2 round cake pans
Preheat oven to 350
What you need:
3 cups self-rising flour
1 1/4 cups sugar
2 tsp baking powder
1 tsp salt
3 beaten eggs
1 cup ricotta (microwave a few seconds to soften)
1 tsp vanilla
1/2 cup milk
1 6 oz container of Greek lemon yogurt
1 cup softened whipped cream cheese
2 tsp lemon zest
2 tbl lemon juice
What you do:
Combine the flour, sugar, baking powder and salt in a large mixing bowl and blend well. Combine the beaten eggs, softened ricotta, vanilla and milk in another bowl and blend. Slowly pour into dry ingredients and blend well. Add blackberries and fold in. Scoop into greased muffin tins or cupcake holders and bake in a pre-heated 350 oven for about 15-18 minutes or until a toothpick comes out clean from the center of a muffin.
For the icing, combine the yogurt, softened whipped cream cheese, zest and lemon juice in a bowl and whisk together until incorporated well. Spread on the top of the cooled cake. Cover and refrigerate if not serving immediately.
©Alice D’Antoni Phillips Ally’s Kitchen