Lemon Ricotta Cake

6 Tbsp butter

3/4 cup sugar

1/3 cup ricotta cheese

3 eggs, separated

1 1/2 cups flour

1 1/2 tsp baking powder

3 Tbsp fresh lemon juice

Zest of 1 lemon, grated

Grease a 9-inch round cake or springform pan. Line the bottom with parchment paper. Grease the paper. Dust with flour. Set aside.

Preheat the oven to 350.

Cream the butter and sugar together until smooth. Beat in the ricotta, then the egg yolks, one at a time. Add 2 Tbsp of the flour, the lemon zest, and the lemon juice. Sift the baking powder into the rest of the flour. Beat into the batter until well blended only.

In a separate bowl, beat the egg whites until they form stiff peaks (be careful not to overbeat). Fold the egg whites carefully into the batter.

Scrape the batter into the prepared cake pan. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before turning it out onto a rack to cool.