Italian Lemon Ricotta Cake

This is an easy dessert that tastes as great as it looks. Serve with fresh fruit. I converted it to 2 cakes (8" and 6") instead of the 9". The 6x3" standard cake pan worked great by putting parchment strips underneath to help lift it out. It can also be baked in a bundt pan and served with a lemon glaze (below). I added almond extract as well. The recipe is from This Italian Kitchne and she also has a link to an Almond Ricotta Cake I want to try.

Make sure to cream the butter and sugar until it turns almost white and to beat the ricotta/butter/sugar for 4-5 mins as noted. I beat it at 6 on a Kitchen Aid mixer.

EQUIPMENT 

9" springform pan (10 cups) or 8" (6 cups) + 6" (4 cups) cake pans

INGREDIENTS
¾ cup butter, softened (12 tbsp)
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla

1 tsp almond extract (optional)
1 large lemon, zested and juiced (about 1/4 cup) (next time use more zest/juice)

½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour (author says ok to use Gluten Free)
powdered sugar for dusting top of cake (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
2. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
3. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
5. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

LEMON GLAZE

2 cups powdered sugar
3 tablespoons fresh lemon juice add more or less for consistency
candied lemon peel or sliced lemon for decorating (optional)