Ingredients
Method
- Start by heating your oven to 350°F. Use a 9-inch springform pan for this recipe because it makes it much easier to remove the cake without breaking it. Grease the bottom and sides with a little bit of butter or non-stick spray.
- In a medium-sized bowl, whisk together your flour, baking powder, and salt. You don’t need a fancy sifter for this; a simple hand whisk works fine to break up any lumps. Mixing these ahead of time is important because it ensures the leavening agent is spread evenly.
- In a large mixing bowl, combine your softened butter and the granulated sugar. Use an electric hand mixer or a stand mixer to cream them together. You want to beat them for about three or four minutes until the mixture looks pale and fluffy.
- Once your butter and sugar are fluffy, add the ricotta cheese. Turn the mixer back on and blend it until the mixture is smooth. You might see a little bit of texture from the cheese, which is normal, but there shouldn’t be large chunks.
- Add the eggs one at a time. It is a good idea to crack each egg into a small cup first before adding it to the main bowl. Mix well after each egg is added so the batter stays emulsified. At this point, you can also stir in the vanilla extract, the lemon juice, and the fresh lemon zest.
- Turn off the electric mixer and grab a large spatula. Pour your dry ingredients into the wet batter. Gently fold the flour in by hand. Stop mixing as soon as you no longer see streaks of white flour.
- Scrape the batter into your prepared springform pan. Use the back of your spatula or a spoon to level out the top. Place the pan on the middle rack of your oven. Bake it for about 45 to 55 minutes. This cake needs to cool in the pan for at least 20 minutes.
Notes
Because this cake contains a significant amount of cheese and is very moist, it is best to store any leftovers in the refrigerator.
Wrap it tightly in plastic wrap or put it in an airtight container to keep it from drying out. It will stay fresh for about 3 to 4 days.