INGREDIENTS
3/4 cup
| 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups
| 196 g) cake flour (I used all-purpose)
2 tsp
baking powder
1 tsp
kosher salt
1 1/2
| 366 g) cups whole-milk ricotta cheese
1 1/2 cups
plus 1 tablespoon (12.5 oz | 360 g) granulated sugar
3
large eggs
1 tsp
pure vanilla extract
zest of 1 to 2 lemons
2 tbsp
freshly squeezed lemon juice (less than 1 lemon, usually)