Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened, plus more for greasing the pan
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1 pound (450g) whole milk ricotta cheese, well-drained
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the springform pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
  5. Add the ricotta cheese and mix until just combined. Be careful not to overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour batter into the prepared springform pan and spread evenly.
  8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before releasing it from the springform pan and transferring it to a wire rack to cool completely.
  10. Dust with powdered sugar before serving.