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Lemon Ricotta Cake
By David Tanis · cooking.nytimes.com
10 to 12 servings
1 hr 15 min
A tender, fluffy cake made by creaming butter with ricotta and eggs, brightened with lemon zest and juice, then topped with warm apricot jam.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepButter a 10-inch springform pan | ||||||||
| 12 tablespoons / 170 g salted butter, cubed, softened, plus more for greasing | Sprinkle 2 tbsp sugar in buttered pan | Cream butter & sugar until pale, high speed | Beat in ricotta until fluffy | Whisk in eggs, almond extract, lemon zest & juice, beat 5 min | Fold in flour, baking powder & baking soda, low speed | Transfer to pan, bake 350°F / 175°C, 45 min | Cool on rack, remove from pan | Warm jam, spread over cake |
| 1 cup / 200 g sugar (for batter) | ||||||||
| 1 pound / 454 g whole-milk ricotta, drained | ||||||||
| 4 large eggs | ||||||||
| 1 teaspoon almond extract | ||||||||
| Grated zest of 2 lemons | ||||||||
| ¼ cup / 60 ml lemon juice | ||||||||
| 1 ½ cups / 192 g all-purpose flour | ||||||||
| ½ teaspoon baking powder | ||||||||
| ½ teaspoon baking soda | ||||||||
| Apricot jam, for topping | ||||||||
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