Pound Cake with Lemon Ricotta & Strawberries

Yield: 8-10 servings
Time: 20 minutes

Ingredients:
½ cup whole milk ricotta cheese (Recommended: Feeding Your Appetite Brand)
1 – 1½ tablespoon powdered sugar
½ teaspoon pure vanilla extract (optional but recommended)
1 tablespoon freshly squeezed lemon juice
½ tablespoon lemon zest
200 grams (½ pound) store bought or homemade plain, lemon or orange pound cake (See note)
1 cup sliced strawberries

Notes:

• It’s important to have a moist (but not falling apart) pound cake for this recipe.
• If the strawberries are not sweet enough sprinkle 1 teaspoon of sugar over them and set aside for 10 minutes before using them.
• Do ahead tip: You can make the lemon ricotta cheese upto 8 hours before and store it in the refrigerator. Assemble 10-20 minutes before you are ready to serve.

Method:
1) In a small mixing bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, lemon juice and lemon zest.
2) Cut the cake into pieces of whatever shape and size you like.
3) Generously spread the lemon ricotta flavoured cheese on the top of each cake piece. Top each piece with strawberries.
4) Refrigerate for 10 minutes and then serve.