Bright, delicate, and wonderfully creamy, this cake is a lovely addition to any holiday gathering. Top each slice with your favorite Tait Farm dessert sauce or jam for a simple yet elegant dessert!

Original recipe by thisitaliankitchen.com.

INGREDIENTS:

3/4 Cup soft butter
1 1/2 Cup sugar
15 oz. whole milk ricotta cheese
3 large eggs
1 large lemon, zested and juiced
1 tsp. vanilla 
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 Cup flour
Any Tait Farm Dessert Sauce or Jam
optional: powdered sugar

Preheat oven to 350°F. Grease and flour a 9” springform pan (or a deep 9” cake pan). Beat butter and sugar together until well blended. Add ricotta and beat until creamy. Add eggs one at a time. Add lemon juice, zest and vanilla. Whisk the baking soda and salt into the flour and add to the batter. Pour into the cake pan. Bake for 45 -55 min. or until a toothpick comes out clean. Cool for 15 min. before releasing from the pan. Dust with powdered sugar, if desired and serve with any Tait Farm Dessert Sauce or Jam. Store well wrapped in the refrigerator for up to a week.