Ingredients:

  • 1.5 cups (180g) cake flour
  • 0.5 cup (50g) almond flour
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (225g) full-fat ricotta cheese, drained
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp (12g) Sicilian lemon zest
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together the cake flour, almond flour, baking powder, and salt; set aside.
  3. In a large bowl, combine the softened butter, granulated sugar, and drained ricotta. Beat on medium-high speed for 4–5 minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
  5. Lower the mixer speed to the lowest setting. Gradually add the dry flour mixture in three batches.
  6. Slowly pour in the lemon juice while mixing. Stop immediately when no streaks of flour remain.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 50–55 minutes until the edges are golden brown and the center is set.