Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) whole milk ricotta cheese
  • 3 large eggs, room temperature
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (12g) fresh lemon zest
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (2g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and ricotta cheese on medium-high speed for 4–5 minutes until the mixture is pale and airy.
  3. Add eggs one at a time, beating on high for 30 seconds after each addition. Stir in lemon zest, lemon juice, and vanilla extract, then beat for another 2 minutes until glossy.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the batter on low speed, mixing only until no streaks of flour remain.
  5. Pour batter into the pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. Whisk together powdered sugar, lemon juice, and zest. Drizzle the glaze over the cooled cake.