Lemon Ricotta Cake Recipe by Tasty

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 lemon, thinly sliced, about 9 slices
• 8 tablespoons unsalted butter, room temperature, divided, plus 1 tablespoon
• 1 cup flour, divided, plus 3 tablespoons
• 1 ¼ cups granulated sugar
• 4 large eggs, room temperature
• ½ teaspoon lemon extract
• 2 teaspoons lemon zest, packed, divided
• ½ cup stone ground yellow cornmeal
• 2 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk ricotta cheese, room temperature
• 2 tablespoons powdered sugar
• 4 strawberries, thinly sliced
• ¼ cup blueberry