Light, smooth, lemony and full of flavor in a one-layer cake.

PREHEAT OVEN TO 350º

GREASE A 9-INCH SPRINGFORM PAN

¾ cup unsalted butter, softened 1 ½ sticks

1 ½ cups sugar

15 ounces whole milk ricotta cheese – drained of excess liquid

3 large eggs – room temp

1 teaspoon vanilla – or almond if preferred

1 large lemon, zested and juiced

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups flour – sifted after measuring

powdered sugar for dusting top of cake (optional) 

In a large mixing bowl or stand-up mixer, cream together the butter and sugar until well combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. 

Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Now add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients. 

Pour the batter into the prepared springform pan. Bake for 40-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean. 

Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack .  When cool, spread with glaze or just sprinkle with powdered sugar right before serving

BUON MANGIATA!