Lemon Ricotta Cake

Method10 steps · about 2 hr 30 min

1. 1

   Step 1: Have the cake butter soft but not melted; take the eggs and ricotta out about 30 minutes before mixing. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan with the additional butter, line its base with a parchment round, then grease the parchment. Zest both lemons and measure ¼ cup of their juice into a separate cup; reserve the zest and measured juice for the batter.

   Uses More unsalted butter, to grease the pan and parchment · 2 lemons: zest both and measure ¼ cup of their juice

   
2. 2

   Step 2: Whisk the flour, baking powder (2 teaspoons), baking soda (½ teaspoon) and kosher salt (½ teaspoon) together in a medium bowl.

   Uses 240 g (2 cups) all-purpose flour · 2 teaspoons baking powder · ½ teaspoon baking soda · ½ teaspoon kosher salt

   
3. 3

   Step 3: In a stand mixer fitted with the paddle, or a large bowl with a hand mixer, beat the 113 g soft cake butter, olive oil, granulated sugar and reserved zest from step 1 on medium speed until light and creamy, about 3 minutes.

   Uses 113 g (½ cup) unsalted butter, soft but not melted · 55 g (¼ cup) extra virgin olive oil · 300 g (1½ cups) granulated sugar · Reserved zest from both lemons

   
4. 4

   Step 4: Beat the three eggs into the creamed mixture from step 3 one at a time, mixing well and scraping the bowl between additions.

   Uses Creamed butter, oil, sugar and lemon zest · 3 large eggs, at room temperature for mixing

   
5. 5

   Step 5: Add the ricotta to the egg mixture from step 4 and mix on low speed until fully combined.

   Uses Creamed mixture with the eggs incorporated · 340 g (1½ cups) whole-milk ricotta cheese, at room temperature for mixing

6. 6

   Step 6: Switch to a silicone spatula. Fold half of the dry mixture from step 2 into the ricotta mixture from step 5. Gently stir in the reserved ¼ cup lemon juice from step 1 and the vanilla, scraping the bowl’s base and sides. Fold in the remaining dry mixture just until combined.

   Uses Ricotta and egg mixture · All dry mixture, folded in as two equal halves · Reserved ¼ cup lemon juice · 1 teaspoon vanilla extract

   
7. 7

   Step 7: Pour the batter from step 6 into the greased, lined pan prepared in step 1 and smooth the top. Bake at 350°F (180°C), checking from 50 minutes; the usual baking guide is 50–55 minutes. Continue as needed until a toothpick inserted into the center comes out clean.

   Check lemon-ricotta cake from 50 minutes · 50 minUses Complete lemon-ricotta cake batter · Butter coating on the greased pan and parchment

   
8. 8

   Step 8: Set the baked cake in its pan from step 7 on a wire rack and let it cool in the pan for 20 minutes.

   Cool cake in pan for 20 minutes · 20 minUses Baked cake in its springform pan

   
9. 9

   Step 9: Run a butter knife around the cake’s edge, release the springform ring and remove it. Transfer the cake from step 8 to a wire rack, peel away the parchment and let it cool completely, about 1 hour.

   Cool cake completely on rack · 60 minUses Cake after the first twenty-minute cooling phase

10. 10

    Step 10: Dust the completely cooled cake from step 9 with powdered sugar, slice and serve.

    Uses Completely cooled lemon-ricotta cake · Powdered sugar, to dust the cooled cake