Italian Ricotta Cake

Ingredients

Ricotta cheese

15 ounces, well-drained

Granulated sugar

1 cup

Eggs

3 large

Vanilla extract

1 teaspoon

Lemon zest

zest of 1 lemon

All-purpose flour

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Powdered sugar

for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a large mixing bowl, combine the well-drained ricotta cheese and granulated sugar. Using an electric mixer, beat together until smooth.
3. Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. Stir in the vanilla extract and lemon zest, mixing until evenly combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the ricotta mixture, gently stirring until just combined. Be careful not to overmix.
7. Pour the batter into the prepared springform pan and smooth the top with a spatula.
8. Bake in the preheated oven for about 60 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the cake to cool in the pan on a wire rack for 10 minutes. Carefully remove the sides of the springform pan and let the cake cool completely.
10. Before serving, dust the top of the cake with powdered sugar for an elegant presentation.