INGREDIENTS
- CAKE BATTER
- ½ cup unsalted butter, room temperature
- 1 ½ cups sugar
- 15 oz whole milk ricotta cheese
- Zest of 2 lemons
- ¼ cup lemon juice
- 2 Tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ¼ cups flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- LEMON WHIPPED TOPPING
- 2 cups heavy whipping cream
- ¾ cup powder sugar
- Zest of 1 lemon
- 1 teaspoon vanilla
- Lemon zest for garnish (optional)
INSTRUCTIONS
- Preheat the oven to 350 degrees. Line a 9×9 inch cake pan with parchment paper.
- To make the cake batter, add butter and sugar to the bowl of a stand mixer. Cream together on medium-high with paddle attachment for 3 minutes, scraping down the bottom and sides of the bowl as needed.
- Add ricotta and beat on medium-high for 5 minutes, scraping down the bowl as needed. Meanwhile, prepare the lemon zest and lemon juice.
- Add lemon zest, lemon juice, oil, vanilla, and eggs. Mix just until combined.
- Add flour, baking soda, and salt. Mix just until combined.
- Pour the batter into the prepared cake pan. Bake on the middle oven rack for 35-45 minutes or just until a toothpick inserted into the center comes out clean.
- Carefully remove the cake from the pan and set it on a cooling rack. Cool the cake completely.
- Make the Lemon Whipped Topping by combining the heavy whipping cream, powdered sugar, lemon zest, and vanilla in the bowl of a stand mixer.
- Beat with whisk attachment on medium-high until stiff peaks form.
- Spread whipped topping onto the completely cooled cake. Garish with additional lemon zest if desired.
- Store in the refrigerator and serve chilled.
