Lemon Ricotta Cake

This cake is dense — really good with coffee. I’m pretty sure this is a Mario Batali recipe.

Lemon Ricotta Cake 

1/3 c butter
¾ c sugar
1/3 c ricotta, heaping
3 eggs, separated
1-½ c flour, divided
1-½ t baking powder
zest of 1 lemon
3 T lemon juice
powdered sugar

Grease round cake pan or springform pan. Line bottom with baking parchment paper. Dust with flour. Cream the butter and sugar until smooth. Beat in the ricotta. Beat in the yolks, one at a time. Add 2 T flour and the lemon zest and juice. Sift the baking powder into the remaining flour and beat into the batter until well blended only.
Beat the egg whites until they form stiff peaks. Carefully fold them into the batter. Pour the mixture into the cake pan. Bake at 350 for 45 min. Let cook 10 min, then turn out onto a wire rack. Dust well with powdered sugar before slicing. Serve with coffee.

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