Lemon Ricotta Cake
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Equipment: 9 inch springform pan, hand or stand up mixer
¾ cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
powdered sugar for dusting top of cake (optional)
INSTRUCTIONS:
Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside. In a large bowl, cream together the butter and sugar using a hand or stand up mixer. Add in the Ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
Mix in the eggs, one at a time. Add in the vanilla, lemon zest and juice, and combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl and folding in to fully incorporate all of the ingredients.
Pour the batter into the greased springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
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. Tip: garnish with lemon slices!