Lemon Ricotta Cake

• servings: 10 servings
• total time: 55 minutes

Ingredients

120 gr (1/2 cup) Unsalted Butter (very soft)

100 gr (1/2 cup) Caster Sugar (or Fine White Granulated Sugar)

1 Lemon, zested and juiced

250 gr (8.75 oz or 1 cup) Ricotta Cheese (at room temperature)

3 Eggs (at room temperature)

1 teasp. Vanilla Extract

200 gr (1 1/3 cup) Plain / All-Purpose Flour

1 1/2 teasp. Baking Powder

1/2 teasp. Baking Soda

1 pinch Salt

Directions

Preheat your oven on 180'C / 350'F. Line the bottom of a 24cm / 9" Springform Pan with baking paper and lightly grease the edges.

In a large bowl (or the bowl of your mixer), cream together the Butter, Sugar and Lemon Zest for 3 to 5 minutes on medium-high speed.

Mix in the Ricotta Cheese then the Eggs, one at the time. Add the Lemon Juice and Vanilla Extract and mix to combine.

Sift in the Flour, Baking Powder, Baking Soda and Salt. Slowly mix and stop as soon as combined to avoid overworking the batter.

Transfer into the prepared Springform Pan. Use a spatula or the back of a spoon to spread and smooth out the batter if needed.

Bake for 35 to 40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan.

Optional: to finish the cake, dust it with a little bit of Icing Sugar and the Zest of a Lemon.