Moist Lemon Ricotta Cake

Step 1

Preheat the oven to 180 (350f) and prep an 9-inch baking pan with cooking spray and parchment paper.

Step 2

In a large mixing bowl, add the softened butter, granulated sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes or until creamy.

Step 3

Strain the ricotta cheese from all the liquids add the ricotta cheese and salt to the mixture, and mix until the mixture is creamy and smooth.

Step 4

Add the room-temperature eggs, and lemon juice, and mix until the mixture is well combined.

Step 5

Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible. Do not overmix the batter.

Step 6

Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 38-45 minutes or until a toothpick inserted into the cake comes out clean.

Step 7

Allow the ricotta cake to chill at room temperature until it's not too warm, and top it with powdered sugar, and serve!