Lemon Riccota Cake

Ingredients

1/2 cup Butter (softened)

1/2 cup Sugar  

1 Lemon, zested and juiced

1 cup Ricotta Cheese - at room temperature

3 Eggs - at room temperature

1 teasp. Vanilla Extract

1 1/3 cup Flour

1 1/2 teasp. Baking Powder

1/2 teasp. Baking Soda

pinch Salt

Instructions

Preheat your oven on 180'C / 350'F. Line the bottom of a 24cm / 9" Springform Pan with baking paper and lightly grease the edges.

In a large bowl (or the bowl of your mixer), cream together the Butter, Sugar and Lemon Zest for 3 to 5 minutes on medium-high speed (see note 1).

Mix in the Ricotta Cheese then the Eggs, one at the time. Add the Lemon Juice and Vanilla Extract and mix to combine (see note 2).

Sift in the Flour, Baking Powder, Baking Soda and Salt. Slowly mix and stop as soon as combined to avoid overworking the batter.

Transfer into the prepared Springform Pan. Use a spatula or the back of a spoon to spread and smooth out the batter if needed.

Bake for 35 to 40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan (see note 3).

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