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Simple lemon cakes and I go way back. There is nothing easier to bake than a bright and tart one-bowl cake. However, when you add ricotta cheese to the mix, as well as some extra-virgin olive oil, the depth of flavor — as well as the ultra-moist, soft texture they provide — cannot be beat. The ricotta works like magic in this lemon cake, adding richness and creaminess to the cake, while enhancing the fragrant lemon flavor. Here, lemon is used in three different ways: zest, juice and extract.
This one-bowl recipe makes it easy to assemble the cake. The olive oil you choose for the recipe should be one you love, as the flavor will shine through. A yolk is added to the batter, along with two whole eggs to add moisture and richness to the cake. Finally, we are not skimping on the ricotta. A generous amount — more than you’d typically add to a single layer cake — is exactly what’s needed to achieve the fluffy texture and slightly tangy flavor.
4. Transfer the batter to the prepared pan and bake for 40 to 45 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with a moist crumb or two. Let the cake cool on a rack, 10 to 15 minutes. Invert the cake onto the cooling rack and let it continue to cool before serving with sifted powdered sugar.
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