Lemon Ricotta Cake

Yummy.  Just a hint of lemon.   

LEMON  RICOTTA CAKE

(serves 12)

Ingredients:

*3/4 cup butter, softened

*1 1/2 cups granulated sugar 

*15 ounces whole milk ricotta cheese ( 2 cups?)

*3 large eggs, room temperature

*1 teaspoon pure vanilla extract

*zest from 1 lemon

*juice squeezed from medium 1 lemon

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 1/2 cups all-purpose flour 

Directions:

~Preheat oven to 350 degrees.

~Spray a 9-inch springform pan (or spray a 9-inch around cake pan and line it with parchment paper) and then sprinkle with powdered sugar.

~ In a large mixing bowl, cream, butter and sugar together until well combined.

~Add ricotta cheese and mix for 4-5 minutes.  

~Mix in eggs one at a time.

~Mix in vanilla, lemon zest, and lemon juice until just combined.

~Mix in baking soda, salt, and flour until just combined.

~Pour batter into prepared pan.

~Bake for 50-55 minutes, or until the cake is set (poke a toothpick in the center and it should come out clean if the cake is done).

~Cook for 15 minutes, before removing from pan.

~Allow too cool on a cooling rack.

~Dust with powdered sugar before serving (optional).