Lemon Ricotta cake

Hi everyone:

This is an easy from scratch cake to make and very similar to one my grandmother and mom made for the exception of the pan size and they used less sugar and only egg yolks.

I have made my family recipe before but thought it was time to try another person's recipe. 

Both hubby and I really enjoyed it.




I  used a 9” springform pan.

Basic ingredients plus whole milk ricotta.

Ingredients

• ¾ cup butter, softened ( 1 stick plus 1/2 of a stick)
• 1 ½ cups sugar
• 15 ounces whole milk ricotta cheese
• 3 large eggs(room temperature)
• 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) 

Directions: 

• Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside. 
• In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. 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 lemon juice and mix to 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 to full incorporate all of the ingredients. 
• Pour the batter into the prepared 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 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.

You can also serve a slice with a little whipping cream on the side.

***Note:  Use caution when baking.  Make sure when you put toothpick in center it comes out clean.  I was fooled and although I did it twice the center was slightly wet when I cut it.

Also completely cool before slicing.

Enjoy!

Adapted from The Italian kitchen