INGREDIENTS:
- 3 cups flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¾ tsp salt
- 1½ cups sugar
- ¾ cup butter, softened
- ½ tsp vanilla
- 3 eggs
- 1½ cups ricotta cheese
- juice of 3 lemons
- zest of 3 lemons
DIRECTIONS:
Preheat oven to 350° F. Grease bottom and sides of a 10 cup bundt cake pan.
In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside.
In another bowl beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in lemon juice.
Beat ¼ of the flour mixture and the ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread batter into pan.
Bake for 50-60 minutes, or until toothpick comes out clean. Cool 30 minutes in pan on wire rack, then remove the cake from the pan to finish cooling.
Dust cooled cake with icing sugar.
