Italian Lemon Ricotta Cake

Name: Italian Lemon Ricotta Cake
Ingredients: 2⅓ cups + 1 tablespoon cake/pastry flour ((300 grams total)); 2 teaspoons baking powder; 1 pinch salt*; 2 large eggs (room temperature); 1 large egg yolk (room temperature); 1 cup granulated sugar; 13¼ ounces ricotta cheese; ¾ cup +1 tablespoon butter (melted and cooled) ((180 grams total)); 1-2 zest of whole lemon; 1 teaspoon vanilla or lemon extract; 3 tablespoons milk 2% or whole milk (room temperature); 2-3 tablespoons powdered sugar for dusting

"Rich and flavorful, this Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon. This simple Italian dessert is a classic..."

INGREDIENTS

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2⅓ cups + 1 tablespoon cake/pastry flour ((300 grams total))

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2 teaspoons baking powder

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1 pinch salt*

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2 large eggs (room temperature)

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1 large egg yolk (room temperature)

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1 cup granulated sugar

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13¼ ounces ricotta cheese

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¾ cup +1 tablespoon butter (melted and cooled) ((180 grams total))

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1-2 zest of whole lemon

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1 teaspoon vanilla or lemon extract

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3 tablespoons milk 2% or whole milk (room temperature)

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2-3 tablespoons powdered sugar for dusting

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