Italian Ricotta Lemon Cake

Tender lemon cake made moist with ricotta and finished with a simple sugar dusting.

Ingredients

• 1 1/2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 1/2 cups ricotta
• 1/2 cup melted butter
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Directions

1. Heat oven to 350°F.
2. Whisk flour, sugar, baking powder, and salt.
3. Whisk eggs, ricotta, butter, zest, and juice.
4. Combine wet and dry mixtures.
5. Bake in a greased 9-inch pan 40 to 45 minutes.
6. Cool before dusting with powdered sugar.