Saturday, April 9, 2011

Lemon Ricotta Cake

9 T unsalted butter, at room temperature
1 cup plus 2 T sugar
3 large eggs
1 1/4 cup all purpose flour
1 pinch salt
1 cup fresh ricotta
zest of 1 lemon
1 T baking powder
1 apple, peeled and grated (about 1 cup)
confectioners' sugar for serving

Preparing the cake:
Heat the oven to 400 degrees F. Butter and flour a 9- or 10-inch springform pan.

Cream the butter and sugar in a standing mixer until light and fluffy.
On the lowest speed, add the eggs one at a time.

Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.

Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.

Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top or serve with your favorite seasonal fruit.

Serves 6


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