Almond, Ricotta, And Lemon Cake

• 1 cup milk
• 1 tablespoon lemon juice
• 2 eggs
• 5/8 cup sugar
• 3 1/2 tablespoons butter melted
• 1 lemon zest
• 4 tablespoons lemon juice
• 4 7/8 tablespoons ricotta
• 6 3/8 tablespoons almond flour
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1 cup buttermilk
• powdered sugar to taste
• strawberries to taste

1. Preheat the oven to 360u0b0F.
2. Grease the bottom of a small round cake pan with butter and line it with parchment paper. Set aside.
3. To prepare the buttermilk, combine 1 tablespoon of lemon juice with a cup of milk, and wait 15 minutes before using.
4. In a bowl, mix the eggs with the sugar until you get a light and voluminous whitish mixture (about 5 minutes with an electric mixer).
5. Add the melted butter, lemon zest and juice. Add the crumbled ricotta. Mix very well.
6. Add the almond flour, flour and baking powder, and mix until smooth.
7. Finally, add the buttermilk and stir until smooth.
8. Place the dough into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the pan, let cool, sprinkle with powdered sugar and garnish with strawberries.

milk, lemon juice, eggs, sugar, butter, lemon zest, lemon juice, ricotta, almond flour, flour, baking powder, buttermilk, powdered sugar, strawberries

Taken from www.yummly.com/recipe/Almond_-Ricotta_-and-Lemon-Cake-2055150 (may not work)