Ingredients
Units
Scale
- 4oz (1/2 Cup) Salted Butter, at room temperature
- 200 grams (1 Cup) Granulated Sugar
- 2 Tablespoons Lemon Zest
- 3 Large Eggs, at room temperature
- 15oz (2 Cup - 2 Tablespoons) Whole Milk Ricotta, at room temperature
- 2oz (1/4 Cup) Freshly Squeezed Lemon Juice
- 250 grams (2 Cups) All-Purpose Flour
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- Confectioners Sugar for dusting
Instructions
- Preheat the oven to 325F/163C heavily grease a 9-inch springform pan, and set aside. If you use a normal cake pan I would suggest lining the pan with parchment paper to help you more easily remove it from the pan once baked.
- In a large bowl or in the bowl of an electric stand mixer fitted with a paddle attachment on low-medium speed combine butter, sugar, and lemon zest. Add the eggs, scraping down the sides of the bowl.
- In a large bowl whisk together the flour, baking soda, baking powder, and salt.
- Add half of the dry ingredients to the wet ingredients and mix on low until just combined, don't overmix.
- Now add the ricotta and lemon juice, and mix until just combined. Finally, add the remaining dry ingredients, mixing until just combined. Pour the cake batter into the prepared pan and bake for 45-55 minutes, until the cake is done. You can test it is done by slightly pressing the top of the cake and if it bounces back the cake is done, you will notice the edges of the cake are pulling away from the sides of the pan. You can also insert a toothpick into the center of the cake to see if there is any wet batter. Take the cake out of the oven and place it on a wire rack to cool for 30 minutes then release the cake from the springform pan to cool completely on the rack.
- Dust the cake with confectioner's sugar and store it in an air-tight container at room temperature for up to 5 days.
- Prep Time: 15 Minutes
- Cool Time: 30 Minutes
- Cook Time: 55 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
