This humble cake, created by NYC-based food writer and photographer Yossy Arefi, is perfect for summer. Bright, fresh berries like blueberries, strawberries, and raspberries are a great accompaniment to the cornmeal and citrus in the cake. Use medium-ground cornmeal for this recipe, as a coarser grind will give the cake a gritty texture.
Position a rack in the center of the oven and preheat the oven to 350°F. Grease an 8" springform pan or an 8" cake pan with sides at least 2" tall. Line the pan with a parchment paper circle and grease that, too. Dust the pan and paper with flour.
Whisk the flour, cornmeal, baking powder, baking soda, and salt together.
In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar together at low to medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition.
Add the ricotta and zests and mix for 1 more minute. Stir in the flour mixture until just combined, and then fold in the berries.
Fill the prepared pan with the batter and smooth the top. Bake until a cake tester or toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the cake in the pan for 15 minutes, then invert it onto a rack to cool completely. Dust the cooled cake with confectioners' sugar before serving.
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