Lemon Ricotta Cake Recipe

Ingredients:

• ¾ cup (1 ½ sticks) softened butter
• 1 ½ cups sugar
• 15 ounces whole milk ricotta cheese
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• Juice of 1 large lemon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• Powdered sugar (for dusting the top of the cake)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and use powdered sugar to coat a 9-inch round cake pan and set it aside.

2. Prepare the Wet Ingredients: In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer cream them together until light and fluffy.

3. Add Ricotta and Eggs: Gradually add the ricotta cheese to the butter-sugar mixture. Mix well until the mixture is smooth and well combined. Then, add the eggs one at a time, mixing well after each addition.

4. Incorporate Flavorings: Stir in the vanilla extract, lemon zest, and lemon juice. The lemon zest will add a vibrant citrus aroma, while the lemon juice will enhance the tartness and flavor of the cake.

5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, gently folding until just combined. Be careful not to overmix, as this can make the cake dense.

6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Cake: Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, gently run a knife around the edges to loosen it, and transfer the cake to a wire rack to cool completely.

8. Dust with Powdered Sugar: Once the cake has cooled, transfer it to a serving plate. Before serving, generously dust the top of the cake with powdered sugar. This will not only add a touch of sweetness but also give the cake a beautiful finishing touch.

9. Serve and Enjoy: Slice the Lemon Ricotta Cake into wedges and serve. The combination of the tangy lemon and creamy ricotta flavors will make for a delightful treat.

10. Storage: If there are any leftovers (though that's unlikely!), you can store the cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate the cake to maintain its freshness.

Final Thoughts:

This Lemon Ricotta Cake is a wonderful dessert that strikes the perfect balance between tangy and sweet. The creamy ricotta adds moisture and richness, while the lemon brightens up the flavors. Whether you're enjoying it with a cup of tea or as a dessert after a meal, this cake is sure to impress your taste buds with its delightful combination of textures and flavors.