Lemon Ricotta Cake

 Lemon Ricotta Cake

Ingredients:

• 3⁄4 c butter, softened

• 1 1⁄2 c sugar

• 15 oz whole milk ricotta cheese

• 3 large eggs

• 1 tsp vanilla

• 1 large lemon, zested and juiced

• 1⁄2 tsp baking soda

• 1⁄2 tsp salt

• 1 1⁄2 c flour

• Powdered sugar for dusting on top of the cake

Instructions:

1. Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar.

2. In a large mixing bowl, cream together butter and sugar until combined. Add the ricotta cheese and blend until light and fluffy, about 4-5 minutes.

3. Mix in the eggs, one at a time. Add vanilla, lemon zest, and juice and mix to combine. Stir in baking soda and salt. Add the flour and mix until just combined, scraping down the sides of the bowl to fully incorporate all ingredients.

4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes until cake is set and a toothpick comes out clean.

5. Let cool in the pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving. Can be made ahead. Refrigerate in an airtight container for up to a week or at room temperature for 3 days.

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