Tuesday Cake

This recipe was given to me by my friend Brigid and dubbed "Tuesday Cake" as she always makes the cake on Tuesdays and eats it the rest of the week. A cross between a pound cake and a traditional lemon cake Tuesday cake is perfect for breakfast, a snack, or an after dinner treat. Shown in the photo below I used powdered sugar as the topping but I also think it would be delicious with a light frosting type of glaze, I will try that next time!

butter for pan

1 cup full-fat ricotta
1/3 cup unflavored apple sauce
1 cup sugar
1/2 tsp. grated lemon zest
2 large eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. salt
confectioners sugar for dusting

Preheat oven to 350, line the bottom of a nine inch springform pan with parchment paper, coat the paper and the sides of the ban with butter or oil

In a mixing bowl, whisk together the ricotta, apple sauce, sugar, and zest. Add the eggs one by one and whisk well. Sift together the dry ingredients and add to the wet.

Pour batter into cake pan and bake for half an hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool for ten minutes and then loosen the cake and flip onto a cooling rack. Place cake on designated plate after sufficiently cooled and sprinkle or spread powdered sugar across the top.