Limoncello ricotta cake

Preheat the oven to 350. Spray a 9 inch springform pan well with non-stick spray; line with parchment if wanted.

In one bowl, rub the lemon zest into the sugar with the fingertips for about a minute to release the oils.

Add the eggs and whisk with a handheld whisk until doubled in volume and pale, to incorporate air for lift.

Stream in the oil; add a little vanilla.

Add the ricotta and combine, about 30 seconds.

Add the dry ingredients, then the limoncello, and mix together.

Pour into the prepared pan and sprinkle a little sugar over the top for a golden crust.

Bake about 55 minutes at 350; cool completely.

Variation: dust with powdered sugar, or pour over a runny glaze of powdered sugar and just enough lemon juice.