Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Whole milk ricotta cheese: 15 ounces (about 2 cups)
- Eggs: 3 large
- Lemon zest: 2 tablespoons
- Lemon juice: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, combine the ricotta cheese, eggs, lemon zest, and lemon juice. Mix well until smooth.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
Notes
- For best flavor, store the cake tightly wrapped in the refrigerator, as ricotta cakes are often moist.
- A gentle warm-up in a low oven (around 200°F/95°C) will bring out the cake's flavors if serving the next day.
- Serve slices of this cake with a dollop of sweetened whipped cream and fresh berries for an elegant dessert.
- To prevent a soggy bottom, ensure your ricotta is well-drained before mixing it into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American