Description
Lemon Ricotta Cake
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Powdered sugar, for dusting
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the ricotta cheese and beat until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and let the cake cool completely on a wire rack.
Dust the top of the cake with powdered sugar before serving.
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