Ingredients

Scale

1 ¾ cups All-purpose flour
1 cup Granulated sugar
2 teaspoons Baking powder
¼ teaspoon Salt
15 ounces Whole milk ricotta cheese
3 Large eggs
½ cup Unsalted butter
Zest from 2 large lemons
¼ cup Fresh lemon juice
1 teaspoon Vanilla extract
1 cup Powdered sugar (for optional glaze)
2–3 tablespoons Fresh lemon juice (for optional glaze)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch springform pa
In a medium bowl, whisk together flour, sugar, baking powder, and salt
In a large mixing bowl, whisk the ricotta cheese until smooth. Gradually add eggs, incorporating each fully before adding the next. Stir in melted butter, lemon zest, lemon juice, and vanilla extract
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined
Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes until a skewer comes out clea
Let the cake cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely
For the optional glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake

Notes

Use room temperature ingredients for best results.

Do not overmix the batter to maintain a tender crumb.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with substitution)

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 25 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 100 mg