Lemon Ricotta Cake

Ingredients

• 12 tbsp salted butter (Cubed and softened, plus more for greasing the pan)
• 1 cup sugar (Plus 2 tablespoons, divided)
• 1 lb whole-milk ricotta (Drained)
• 4 large eggs
• 1 tsp almond extract
• 2 lemons (Grated zest and juice; about 1/4 cup juice and 1 tablespoon zest)
• 1.5 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• apricot jam (For topping; estimated use is about 80 g)

Steps

1. 1

   Heat the oven to 350°F. Butter a 10-inch springform pan, then sprinkle the interior with 2 tablespoons of the sugar.

2. 2

   In a stand mixer, or in a large bowl using a hand mixer, cream the softened butter and remaining sugar on high speed until pale.

3. 3

   Add the drained ricotta and beat until the mixture is fluffy, scraping down the sides of the bowl with a spatula as needed.

4. 4

   Add the eggs, almond extract, lemon zest, and lemon juice. Beat on high speed until fluffy, about 5 minutes. The mixture may separate; this is not a problem.

5. 5

   In a separate bowl, combine the flour, baking powder, and baking soda.

6. 6

   Add the dry mixture to the wet mixture and beat on low speed just until incorporated.

7. 7

   Transfer the batter to the prepared springform pan and bake for about 45 minutes, until an inserted toothpick emerges clean and dry.

8. 8

   Cool the cake on a wire rack. Remove it from the pan and transfer it to a serving plate.

9. 9

   Warm the apricot jam in a small pan, thinning it with a little water if necessary. Brush or spread the jam in a thin layer over the surface of the cake.

Notes

The structured recipe lists 60 minutes of cook time, while the stated baking time is 45 minutes; the remaining time likely accounts for warming the jam and other cooking-related time. Cooling time is additional. The cake can be made a day or two in advance and keeps well. Serve with sliced fresh peaches, nectarines, or berries.

Nutrition per serving

• dessert
• cake
• baked
• vegetarian
• make-ahead
• lemon
• ricotta