Lemon Ricotta Cake

Step 1: Preheat oven to 375˚F.

Step 2: Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray.

Step 3: Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.

Step 4: Melt butter in a medium-size microwave-safe bowl.Remove from microwave and allow to cool for 5 minutes.

Step 5: Add sugar, eggs, lemon zest and extracts. Whisk together until well blended.

Step 6: Add ricotta and stir until light and fluffy

Step 7: Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.

Step 8: Transfer batter to prepared pan and smooth the top with a knife or spatula.

Step 9: Place in preheated oven and immediately lower temperature to 350˚F.

Step 10: Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean.

Step 11: Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before decorating

Step 12: When cool, transfer to a serving platter (keep flat, bottom side up) and ice with a lemon buttercream or dust with icing sugar.