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:
1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Ricotta: Mix in the ricotta cheese until well combined.
5. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition.
6. Flavor: Stir in the vanilla extract, lemon juice, and lemon zest.
7. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Prepare the Batter: Pour the batter into the prepared springform pan and smooth the top with a spatula.
9. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Dust: 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 with powdered sugar before serving.
Enjoy your zesty, moist Lemon Ricotta Cake! 🍋
