Whenever summertime rolls around I find myself craving fresh, summery ingredients and lemons are by far one my favorite summertime ingredients. I love lemons as they are in all of their mouth puckering glory, but I also love them in dessert and the sweet little tang they give off. Lemons make even the heaviest of desserts seem light and guilt free and to me that's a beautiful thing.
This cake is dense and rich but actually very low in calories since I omitted butter and multiple eggs and replaced them with part-skim ricotta. I have found that using ricotta, yogurt or applesauce in baking is a great way to cut down on fat and calories but not skimp on taste. I choose to use ricotta in this recipe because of how well ricotta pairs with lemon and the rich texture ricotta provides.
It's a easy to make, one bowl recipe that is perfect for a light, summer dessert.
