Instead of a 9-inch springform pan, bake this lemon cake with ricotta cheese in an 11×7-inch baking pan, a Bundt pan or a 9-inch square pan, if desired.
Ingredients
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1-1/2 cups whole-milk ricotta cheese
- 1/4 cup lemon juice
- 3 tablespoons grated lemon zest
- 1/4 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- optional: fresh fruit and whipped cream
Directions
- Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.
- Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.
- Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.