Name: Zesty Italian Lemon Ricotta Cake
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, at room temperature; 1 1/2 cups ricotta cheese; 1 1/2 cups granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; Zest of 2 lemons; 2 tablespoons lemon juice; Powdered sugar for dusting

Ingredients

Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups ricotta cheese
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
2 tablespoons lemon juice
Powdered sugar for dusting

Instructions

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure your cake releases easily after baking.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Ricotta: In a larger bowl, cream the butter, ricotta cheese, and granulated sugar until the mixture is light and fluffy. This process introduces air into the batter, promising a lighter cake.
Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice for that unmistakable Italian zest.
Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. It’s essential to do this gently to avoid deflating the batter, which ensures the cake’s delightful texture.
Bake to Perfection: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Dust: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant touch.

Notes

Tips for the Ultimate Lemon Ricotta Cake

Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and ricotta, are at room temperature to achieve a smooth batter.
Do Not Overmix: When combining wet and dry ingredients, fold gently until just combined to maintain the cake’s tender crumb.
Test for Doneness: Ovens can vary, so start checking the cake a few minutes before the suggested baking time. A toothpick should come out clean when it’s done.