About the Recipe
Ingredients
1 1/2 cups Ricotta
1/2 cup sugar
3 Tbsp butter (softened)
3 eggs
2/3 cups all-purpose flour
1 tsp vanilla
2 Tbsp lemon juice
Zest of 2 lemons
Preparation
Preheat oven to 350 degrees Fahrenheit.
Separate the egg whites and yolks.
In a bowl, beat the egg yolks and sugar together.
Add the ricotta, lemon zest, lemon juice, vanilla, flour, and butter. Beat to combine well.
In a separate bowl, whisk the egg whites until you see opaque and firm, but not quite stiff peaks.
Fold the egg whites into the cake mixture until fully combined.
Line a 9" springform pan with parchment paper. Pour the cake mixture into the springform pan. Bake about 50 minutes. The cake is finished baking when you can insert a toothpick in the center and it comes out clean.
Let the cake cool at room temperature.
Sprinkle powdered sugar over the top for decoration if desired.