Lemon Ricotta Cake

 This quick recipe makes a delicious light cake, not too sweet, very moist.  It’s a great way to use up that last cup of leftover ricotta.  I love using my late mother-in-law's vintage tube pan, it makes me think of her.  

·       9 tablespoons unsalted butter, at room temperature

·       1 cup plus 2 tablespoons sugar

·       3 large eggs, room temperature

·       1 ¼ cups all-purpose flour

·       1 pinch salt

·       1 cup fresh ricotta

·       Zest of 1 lemon

·       1 tablespoon baking powder

·       2 tablespoons poppy seeds (optional) 

·       Confectioners' sugar for serving

1.    Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan or tube pan or bundt pan.

2.    Cream the butter and sugar until light and fluffy.

3.    On the lowest speed, add the eggs one at a time.

4.    Slowly add the flour, salt, ricotta, lemon zest, baking powder, and poppy seeds (if using).

5.    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.

6.    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 confectioners' sugar over the top, or serve with your favorite seasonal fruit, or make a little drizzle by mixing lemon juice and confectioner's sugar.