Luscious Lemon Ricotta Cake - Simple, citrusy, and creamy
Unsalted butter (room temperature) 85g
Granulated sugar 150g
Ricotta cheese (whole milk) 213g
Whole eggs 80g
Lemon juice 40g
Lemon zest 3g
Lemon extract 3g
Vanilla extract 2g
Baking soda 1.25g
All-purpose flour 90g
Powdered sugar Dusting
Preheat oven to 350F.
Cream butter with sugar with a paddle until smooth.
Add ricotta cheese and beat on high for 5 minutes and scrape the bowl.
Add eggs in small increments and mix until incorporated. Scrape the bowl.
While mixing, add lemon juice, lemon zest, lemon extract, and vanilla extract, and mix until incorporated. Scrape the bowl.
Add baking soda, salt, and flour and mix just until it comes together. Do not overmix.
Grease the cake pan, dust it with powdered sugar, and line it with parchment paper.
Bake at 350F for 35-38 minutes.
Dust with powdered sugar and serve.
Time to TASTE!!!