Italian Lemon Ricotta Cake Recipe

Method

1. 1

   Heat the oven to 350 F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper.

2. 2

   In a large mixing bowl, rub the lemon zest into the sugar until the sugar takes on a yellow-ish tint and is fragrant. Whisk in the oil, vanilla extract and lemon extract. Add the eggs and yolk, one at a time, whisking after each addition.

3. 3

   Add the lemon juice and ricotta and whisk to combine. Add the baking powder, baking soda, and salt, one at a time, and whisk to combine. Gently fold in the flour with a flexible spatula. The batter will be lumpy. <br> <br>4. Transfer the batter to the prepared pan and bake for 40 to 45 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with a moist crumb or two. Let the cake cool on a rack, 10 to 15 minutes. Invert the cake onto the cooling rack and let it continue to cool before serving with sifted powdered sugar.

4. 4

   Leftover cake can be tightly wrapped and stored on the counter for up to 3 days.