Italian Lemon Ricotta Cake

 "Ingredients:

For the Cake:

- 1.5 cups all-purpose flour

- 2 tsp baking powder

- 1/2 tsp salt

- 3/4 cup unsalted butter, softened

- 1.5 cups ricotta cheese

- 1.5 cups granulated sugar

- 3 large eggs

- 1 tsp vanilla extract

- Zest of 2 lemons

- 2 tbsp lemon juice

For the Glaze:

- 1.5 cups powdered sugar

- 3-4 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

2. In a bowl, combine the flour, baking powder, and salt. Set it aside.

3. In another bowl, beat the softened butter, ricotta cheese, and sugar until it's fluffy and well combined. This usually takes around 3-4 minutes.

4. Add the eggs to the butter mixture one at a time, ensuring each egg is well incorporated before adding the next.

5. Stir in the vanilla extract, lemon zest, and lemon juice.

6. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Ensure not to overmix to keep the cake light and fluffy.

7. Pour the batter into the prepared springform pan and smooth the top.

8. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake is cooling, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.

10. Once the cake has cooled, remove it from the pan and drizzle the glaze over the top.

Voila! Your Italian Lemon Ricotta Cake is ready to be served.

Cooking Time: Prep time is around 15 minutes and cooking time is approximately 60 minutes.

Nutrition Info: This cake is high in protein from the ricotta cheese and eggs. It also provides some vitamin C from the lemons. However, like most desserts, it should be enjoyed in moderation due to its sugar content.

Personal insight: For a unique twist, consider adding a handful of poppy seeds to the batter for a bit of crunch. Or top the finished cake with fresh berries for added color and flavor.

Cooking Tip: The key to this cake's texture is not to overmix the batter. Overmixing can lead to a"