Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or baking spray and set it aside.
• In a large mixing bowl or the bowl of a stand mixer, beat the 3/4 cup softened unsalted butter and 1 1/3 cups granulated sugar together until creamy and combined. Scrape the sides and bottom of the bowl with a rubber spatula.
• Add the 15 oz whole milk ricotta cheese and beat on medium speed until the mixture is light and fluffy, about 4 to 5 minutes. Scrape the bowl as needed.
• Add the 3 large room-temperature eggs one at a time, mixing briefly after each egg until just incorporated.
• Add 1 teaspoon vanilla, the zest of 1 large lemon, and the lemon juice from that lemon; mix until combined.
• In a separate bowl, whisk together 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 1/2 cups all-purpose flour.
• Add the dry mixture to the wet ingredients and stir or mix on low speed until just combined. Scrape the sides and bottom of the bowl and avoid overmixing.
• Pour the batter into the prepared springform pan and smooth the top with a spatula.
• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs (not wet batter).
• Let the cake cool in the pan on a wire rack for 10–15 minutes. Carefully remove the springform ring, then continue cooling the cake completely on the wire rack.
• Dust the top of the cooled cake with powdered sugar before serving.