Ingredients:
- 1 1/2 cups (180 g) all-purpose flour
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 12 Tbs. (1 1/2 sticks) (6 oz./180 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) sugar
- 1 1/2 cups (330 g) whole-milk ricotta cheese
- 3 eggs, at room temperature
- 1 Tbs. vanilla bean paste or vanilla extract
- Grated zest and juice of 2 lemons
- Confectioners’ sugar for dusting
Directions:
Preheat an oven to 350°F (180°C). Spray a 9-by-5-inch (23-by-13-cm) loaf pan with nonstick cooking spray.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl and add the ricotta. Beat on medium-high speed until smooth and creamy, about 1 minute. Add the eggs one at a time, beating after each addition until well combined.
Add the vanilla and lemon zest and juice and beat on medium speed until just combined. Reduce the mixer speed to low and add a third of the flour mixture; mix until combined. Repeat to add the remaining flour in two more additions, mixing until no streaks of flour remain. Transfer the batter to the prepared pan and smooth the top.
Bake until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the rack and let cool completely. Just before serving, lightly dust with confectioners’ sugar. Serves 8.
Williams Sonoma Test Kitchen
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