Lemon Ricotta Cake

Step 1

Preheat oven to 350° F. Line the bottom of a 9-inch springform pan with parchment paper and grease with nonstick spray. Set aside.

Step 2

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Step 3

In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until creamy, about 2 minutes. Add ricotta and mix until very light and fluffy, about 5 minutes.

Step 4

Add eggs, lemon zest, lemon juice and almond extract. Beat until combined. Scrape down the bottoms and sides of the bowl as needed.

Step 5

Add flour mixture and chopped almonds. Fold in with a spatula (avoid over-mixing). Pour batter into prepared pan and spread evenly.

Step 6

Bake at 350° F for 45 to 55 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool for 10 minutes, then slide a butter knife around the edge. Release the edge of the springform pan and place the cake on a wire rack to cool completely.

Step 7

When ready to serve, place slivered almonds on top of the cake. Dust with confectioners’ sugar through a fine mesh sieve. Slice and serve.