40/ Lemon Ricotta Cake

Cream together until light and fluffy:

• 1 stick softened butter (unsalted)
• ¾ sugar
• zest of 1 lemon

Add and then beat for a couple minutes until light and fluffy: 

• 7½ oz whole-milk ricotta

Beat in, one at a time: 

• 2 eggs

Mix in: 

• 2 tbl. lemon juice
• ½ tsp. vanilla

Gently mix in and then beat for 15 seconds: 

• 1 c. flour
• ¼ tsp. baking soda
• ⅛ tsp. baking powder

Bake in a 350° oven in a 7" springform pan that has been buttered + dusted with powdered sugar for 40-45 min (44 perfect in my oven). Sprinkle powdered sugar on before cutting.