YIELD: SERVES 6 – 8 PREP TIME: 15 MINS COOK TIME: 45 MINS
3/4 Cup Softened Butter
3/4 Cup Granulated Sugar
Zest From 3 Large Lemons
1 Teaspoon Lemon Extract
3 Large Eggs, Separated
1 Cup Full Fat Ricotta Cheese
1/2 Cup Plus 2 Tablespoons All-purpose Flour
2 Teaspoons Baking Powder
Dash of Salt
Preheat oven to 325 degrees F.
Lightly grease and flour a 7 or 8 inch spring-form pan.
Beat the butter and sugar with a hand mixer until light and fluffy.
Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined.
Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
Allow to cool to room temperature before serving.