This is a take on a traditional Italian cake. It is a relatively easy cake to make, and oh so delicious.
1 1/2 sticks of unsalted butter
1 1/3 cups of sugar
8 ounces part skim ricotta
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
zest of 2 large lemons
1 1/2 cups of unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
How I Made It
Preheat the oven to 350 degrees and prepare a bundt cake pan with bakers’ spray.
In a standing mixer, cream the butter and sugar until light and fluffy. While that is going, in a separate bowl sift the flour, baking powder, baking soda, and salt together.
Add the ricotta cheese to the butter and sugar and mix completely. Then add the eggs one at a time, mixing completely in between each. Add the lemon zest and the extracts.
Slow the mixer and add the dry ingredients in three batches, mixing completely in between. The resulting cake batter is more doughy than most batters.
Transfer the cake batter to the bundt pan and spread it evenly with a spatula. Bake the cake in the center of the oven for 38 minutes or until a cake tester comes out clean.
How It Turned Out
You can serve this lovely cake with a basic lemon glaze, or with berries and whipped cream, or both!!