Lemon Ricotta Cake

This is so moist, and delicious, it is simple, and refreshing.Very different from traditional cheesecake.Traditionally from Sardinia.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1 cake

Ingredients

• 6  tablespoons butter
• 1⁄4 cup sugar
• 1⁄3 cup ricotta cheese
• 3  eggs, seperated
• 1 1⁄2 cups all-purpose flour
• 1  grated lemon, rind of
• 3  tablespoons fresh lemon juice
• 1 1⁄2 teaspoons baking powder
•  confectioners' sugar, for dusting

Directions

1. Grease a 9 inch round cake or springform pan. Line the bottom with waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven t 350°F.
2. Cream butter and sugar together until smooth. Beat in ricotta.
3. Beat in egg yolks, one at a time. Add 2 tablespoons of flour and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
4. Beat the egg whites until they form stiff peaks. fold them carefully into the batter.
5. transfer the mixture to prepared pan. Bake for 45 minutes, or until tester inserted in center, comed out clean. let cake cool an pan 10 minutes,turn out onto a rack to cool. Dust the cake generously with confectioners sugar before serving.