Ricotta Self Filling Cake: Silky Center

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Rub the lemon zest into the sugar first to release the citrus oils, then cream the butter and sugar for 4–5 minutes until the mixture is pale and aerated.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually whisk in the flour, baking powder, and salt, alternating with the milk until the batter is smooth.
5. In a separate bowl, whisk the drained ricotta with sugar and one egg until smooth, then stir in the lemon juice and vanilla.
6. Pour the cake batter into the prepared pan, then spoon the ricotta mixture in large dollops across the top.
7. Use a knife to gently swirl the ricotta mixture once or twice without overmixing.
8. Bake for 50–55 minutes until edges are deep golden brown and a toothpick inserted into the cake portion comes out clean.
9. Allow the cake to cool in the pan for 20 minutes before removing.