Lemon Ricotta Cake

Ingredients

• 1.5 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp kosher salt
• 1 tsp lemon zest
• 3 eggs
• 1.5 cup whole-milk ricotta cheese
• 0.5 tsp vanilla extract
• 0.5 cup unsalted butter (Melted)
• butter or cooking spray (For greasing the 9-inch springform pan; use enough to coat the pan)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray, making sure the bottom and sides are coated.

2. 2

   Place the prepared springform pan on a sheet tray. This will make it easier to move and will catch any butter or batter that may escape from the pan.

3. 3

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined.

4. 4

   In a separate bowl, add the ricotta cheese, eggs, vanilla extract, and lemon zest. Whisk until the mixture is smooth and the eggs are fully incorporated.

5. 5

   Add the ricotta mixture to the bowl of dry ingredients. Add the melted butter as well, then mix just until the batter is combined. Do not overmix; a few small lumps are acceptable.

6. 6

   Pour the batter into the prepared springform pan and smooth the surface if needed.

7. 7

   Bake on the middle rack for 45–55 minutes, until the cake is set and a cake tester inserted into the center comes out clean. The top should be lightly golden.

8. 8

   Allow the cake to cool in the pan for 10 minutes. Carefully remove the springform ring, then transfer the cake to a cooling rack.

9. 9

   Let the cake cool completely on the rack before slicing and serving.

Notes

The source specifies whole-milk ricotta. The cake should cool completely before slicing so the crumb can set. Store covered at room temperature for up to 1 day or refrigerated for several days; bring to room temperature before serving for the best texture.

Nutrition per serving

• dessert
• cake
• baked
• lemon
• ricotta
• vegetarian
• American
• easy baking