Lemon-ricotta cake

Here’s a light, moist, and tangy Lemon-Ricotta Cake that’s perfect for spring, brunch, or whenever you’re craving a bright, citrusy dessert. Ricotta gives it a delicate, creamy texture—almost like a cross between a cake and a cheesecake.

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🍋 Lemon-Ricotta Cake

Ingredients:

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter (softened)

• 1 cup granulated sugar

• Zest of 2 lemons

• 3 large eggs

• 1 cup whole-milk ricotta cheese

• ¼ cup fresh lemon juice (about 2 lemons)

• 1 tsp vanilla extract

• Powdered sugar, for dusting (optional)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.

2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream butter, sugar, and lemon zest:
   In a large bowl, beat butter, sugar, and lemon zest until light and fluffy (about 3–5 minutes).

4. Add eggs:
   Beat in eggs one at a time, mixing well after each addition.

5. Add ricotta, lemon juice, and vanilla:
   Mix until smooth. The batter may look slightly curdled—that’s normal.

6. Add dry ingredients:
   Gently fold in the flour mixture until just combined—don’t overmix.

7. Bake:
   Pour batter into prepared pan and smooth the top.
   Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy.

8. Cool:
   Let cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely.

9. Finish:
   Dust with powdered sugar before serving, or top with fresh berries and whipped cream.

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✅ Optional Variations:

• Add blueberries or raspberries to the batter for a fruity twist.

• Use almond extract instead of vanilla for a nutty note.

• Drizzle with a lemon glaze (mix powdered sugar + lemon juice) for extra zing.

Would you like a gluten-free version or one that’s more like an Italian ricotta cheesecake?