Lemon Ricotta Cake

You’ll need a cake tin with a 26 cm diameter

Ingredients

240 g flour

2 tsp baking powder

1 pinch of salt

250 g sugar

145 g butter soft

4 tbsp grated lemon peel

5 eggs

2 tsp vanilla extract

450 g Ricotta

Icing sugar

Instructions

Preheat the oven to 175C. Line the springform pan base with baking paper and grease.

Mix flour, baking powder and salt.

Beat sugar, butter and lemon zest for 5 minutes.

Stir in eggs little by little. Stir in vanilla extract.

Add half of the flour mixture and stir only briefly.

Add ricotta and stir only briefly.

Add the remaining flour and stir briefly until everything is just mixed.

Put the dough in the mold and bake in the oven for 55-60 minutes, if necessary cover with aluminum foil after 30 minutes if the cake gets too dark.

Allow the cake to cool for 10 minutes, then move a knife around the edge to loosen any stuck edges. Remove the springform ring and let the cake cool further, then sprinkle with powdered sugar.