Lemon Ricotta Cake

 

Lemon Ricotta Cake

Ingredients:

For the Cake:

• 1/2 cup olive oil

• 3 large eggs

• 1 cup granulated sugar

• 3 lemons, zest only

• 1 lemon, juice only

• 1 cup whole milk ricotta

• 2 tablespoons full fat yogurt (I use sour cream)

• 1.25 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon pure Vanilla extract

Directions:

1. Spray a 10 inch pan with baking spray. *you can also use a 9" spring form pan.

2. In a large mixing bowl combine the oil, sugar, vanilla and lemon zest. Using an electric mixer beat the ingredients on medium speed until combined.

3. Add in the eggs one at a time and beat until they are fluffy and pale yellow in color.

4. Add in the ricotta and yogurt and beat until combined.

5. Add in the flour and finally the baking powder. Beat until the dry ingredients are just fully incorporated. Do not over mix.

6. Pour the batter into the prepared pan

7. Bake @ 350* for 35-45 minutes or until the cake is set in the middle and golden brown.

8. Cool for one hour. Decorate with lemon slices and dust with confectioners sugar as desired.