Italian Lemon Ricotta Cake I thought today would be the perfect day

Italian Lemon Ricotta Cake I thought today would be the perfect day to share one of my all time favorite dessert recipes— Italian Lemon Ricotta Cake. This would be a great cake to add to your Mother’s Day Menu! My family and friends go crazy over this one— the perfect amount of brightness from the lemon, a touch of sweetness from the sugar, and a nice dense texture from the ricotta. It is great paired with some espresso, or an espresso martini and just as delicious for breakfast! This cake used olive oil instead of butter, and I go for the full fat ricotta because I like the added texture and density it gives to the cake. I topped it with some powdered sugar and fresh mint, but you can really use the canvas however you like!! This one is definitely a keeper

Baking spray for pan
Zest from 2 lemons, juice from 1 / 1.5 lemons
1.5 cups whole milk ricotta
1/4 cup olive oil
1/2 tsp vanilla extract
3 large eggs
1.5 cups flour
2 tsp baking powder
1 tsp salt
3/4 cup granulated sugar
Confectioners sugar for dusting and basil or mint to top!

Preheat oven to 325. Grease a 9 inch round pan with baking spray on bottom and all sides. In large bowl combine ricotta, olive oil, and vanilla. Add eggs one at a time and whisk well together for one-2 minutes. To the same bowl add flour (slow, sifted), baking powder and salt to the bowl, Mixing together as you go with a wooden or silicone spoon/spatula. In a separate bowl combine the sugar, the zest, and juice from lemon until well combined. Pour sugar mixture into the large bowl and stir until combined. Pour the batter into the cake pan. Bake for 45-50 minutes or until cooked through the center! Once cooled, top with some powdered sugar, garnish and enjoy!