Lemon Ricotta Cake

This lemon ricotta cake is soft, fluffy, and bursting with bright citrus flavor – and the best part? It comes together in one bowl with simple ingredients. Whether you’re hosting brunch, need an easy spring dessert, or just craving something light and sweet, this cake hits the spot.

• 1/2 cup (114g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 3 Tbsp lemon juice, freshly squeezed
• zest of 2 lemons
• 1¼ cups (156g) all-purpose flour
• 2 tsp baking powder
• 1 cup (250g) whole milk ricotta
• 1 Tbsp powdered sugar for dusting, optional