Ricotta Cake of 3

300 g of 00 flour : ensures a soft and light consistency.
300 g of sugar : you can opt for brown sugar for a more rustic flavour.
300 g of fresh ricotta : preferably high quality for a creamier consistency.
3 eggs : at room temperature to facilitate incorporation.
1 sachet of baking powder : ensures uniform leavening.
Grated zest of 1 lemon : gives a fresh and fragrant aroma.
A pinch of salt : enhances the flavours of the other ingredients.

Preparing the ingredients : Make sure all the ingredients are at room temperature. Sift the flour together with the yeast to eliminate any lumps.
Processing the ricotta : In a large bowl, soften the ricotta with a spatula until it has a creamy consistency.
Incorporating the sugar : Add the sugar to the ricotta and mix until the mixture is smooth.
Adding the eggs : Add the eggs one at a time, mixing well after each addition to ensure a smooth dough.
Flavoring : Add the grated lemon zest and a pinch of salt, mixing gently.
Integration of dry ingredients : Gradually add the sifted flour with the yeast, mixing with movements from the bottom up to keep the dough aerated.
Preparing the pan : Butter and flour a 24 cm diameter pan to prevent the cake from sticking.
Pouring the dough : Transfer the dough into the mold, leveling the surface with a spatula.
Baking : Bake in a preheated oven at 180°C for about 40-45 minutes. Check the cooking by inserting a toothpick in the center; if it comes out clean, the cake is ready.
Cooling : Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

By carefully following these steps, you will get a soft and delicious Ricotta Cake of 3 , perfect for any occasion.