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Italian lemon ricotta cake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 C (6.87 oz) (195 gr) all purpouse flour
  • 1 tsp (0.18 oz) (5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking soda
  • 1/4 tsp (0.04 oz) (1.2 gr) salt
  • 3/4 C (6 oz) (170 gr) unsalted butter, at room temperature
  • 1 1/2 C (10.58 oz) (300 gr) white sugar
  • 2 C (14.10 oz) (400 gr) ricotta cheese, or requesón
  • 3 eggs, big
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 3 tbsp (1.52 fl oz) (45 ml) natural lemon or lime juice
  • The zest of 2 limes or 1 lemon
  • Confectioners sugar (powdered sugar), to decorate

Method
 

  1. Preheat the oven to 356º F (180° C). Grese and line a round baking pan of approximately 9 inches (23 cm) in diameter with parchment paper.
  2. In a medium bowl, sift the flour with the baking powder, baking soda and salt.
  3. In a large bowl cream together the butter and sugar using an electric mixer or hand whisk for 2-3 minutes until smooth and creamy.
  4. Mix in the ricotta cheese or requesón and beat for 1 more minute until you get a lighter and fluffier mixture.
  5. Add in the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract along with the lemon juice and zest and beat until blended.
  6. Add the flour mixture in three separate additions. Beat only for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to overbeat the batter.
  7. Pour the mixture into the pan and bake at 356º F (180° C) for approximately 40-45 minutes until a wooden toothpick comes out clean when inserted.
  8. Once ready, remove the cake from the oven and let it cool down in the pan. Then turn it out and let it cool down completely on a wire rack. Decorate with powdered sugar if desired and it's ready.
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