Ingredients
Scale
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 1/2 cups sugar
- 15 ounces whole milk ricotta cheese, drained well
- 3 large eggs
- 1 tsp vanilla
- 1 large lemon, zested and juiced
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl, cream together the butter and sugar until combined, scraping down the bowl once.
- Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time, then add the vanilla, lemon zest, and lemon juice.
- Stir in the baking soda and salt, then add the flour and mix until just combined.
- Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 15 minutes before removing and dust with powdered sugar before serving.
Notes
Store leftovers wrapped tightly in plastic for 3-4 days or freeze slices for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian