• 1¾ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups sugar
  • 2 lemons, zested
  • ¾ cup unsalted butter at room temperature
  • 1½ cups ricotta cheese at room temperature
  • 3 tablespoons lemon juice
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350
  2. Grease bottom of a 9-inch springform pan with butter and line with parchment paper
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt
  4. In mixing bowl fitted with paddle attachment, beat sugar and lemon zest together for a few minutes on medium, then add the butter and beat until well combined
  5. Lower the mixing speed to add the ricotta cheese until combined, then increase the mixing speed to medium-high for 4-5 minutes
  6. Lower the mixing speed to add eggs and vanilla and beat until smooth
  7. Mix in the dry ingredients until just combined
  8. Evenly spread the batter into the springform pan
  9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean
  10. Cool in the pan for 15-20 minutes, then ently release the side of the springform pan and allow the cake to cool for another 10 minutes
  11. Transfer to a plate and top with any desired bits to serve