Ingredients
- 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
Directions
- Preheat oven to 350
- Grease bottom of a 9-inch springform pan with butter and line with parchment paper
- In a large bowl, whisk together flour, baking powder, baking soda, and salt
- 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
- Lower the mixing speed to add the ricotta cheese until combined, then increase the mixing speed to medium-high for 4-5 minutes
- Lower the mixing speed to add eggs and vanilla and beat until smooth
- Mix in the dry ingredients until just combined
- Evenly spread the batter into the springform pan
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean
- 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
- Transfer to a plate and top with any desired bits to serve