Italian Lemon Ricotta Cake
Ingredients
¾ cup unsalted butter softened (1 ½ sticks) – if you use salted butter eliminate the salt
1 ½ cups granulated sugar
15 oz whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla extract
2-3 tablespoon fresh lemon juice juice from one large lemon
lemon zest zest from one large lemon
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups all-purpose flour
Instructions
Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar.
Set aside until needed.
Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.
Scape the sides and bottom of the bowl as needed.
Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).
Scape the sides and bottom of the bowl as needed.
Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom
of the bowl after each addition.
Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.
With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.
Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.
Pour the batter into the prepared springform pan.
Place the cake on the middle rack of the preheated oven and 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 the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan.
Continue to let the cake cool on the rack until completely cooled.
Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.
