Lemon Ricotta Cake

Takes 150 minutes | Serves 10 |

Ingredients

240 g all purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
110 g unsalted butter
55 g extra virgin olive oil
300 g granulated sugar
2 unit lemons, zested and juiced
60 ml lemon juice
3 unit large eggs
340 g ricotta cheese
1 tsp vanilla extract
1 to taste powdered sugar

Steps

Preparation

• Preheat the oven to 350°F. Liberally grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with a round of parchment paper and grease the parchment paper.

Dry Ingredients

• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Butter and Sugar

• Using a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter, olive oil, sugar, and lemon zest on medium speed until light and creamy, about 3 minutes.

Eggs

• Add the eggs to the creamed butter, one at a time, beating well and scraping the bowl with a silicone spatula between each addition.

Ricotta Cheese

• Add the ricotta cheese and mix on low speed until fully combined.

Combine Ingredients

• Use a silicone spatula to fold in half of the dry ingredients to the ricotta mixture. Pour in the lemon juice and vanilla extract and gently stir to incorporate, making sure to scrape the bottom and sides of the bowl. Add in the remaining dry ingredients, mixing with the spatula just until combined.

Baking

• Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cooling

• Let the cake cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges of the cake. Release the spring and remove the outer ring, then transfer the cake onto a wire rack, peel off the parchment paper, and allow it to cool completely, about 1 hour.

Serving

• Dust the top of the cake with powdered sugar. Slice and serve.