Yield:10 to 12 servings

• 12 tablespoons/170 grams salted butter, cubed, softened, plus more for greasing the pan

• 1 cup/200 grams plus 2 tablespoons sugar, divided 

• 1 pound/454 grams whole-milk ricotta, drained

• 4 large eggs

• 1 teaspoon almond extract

• Grated zest and juice of 2 lemons (about ¼ cup juice and 1 tablespoon zest)

• 1 ½ cups/192 grams all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• Apricot jam, for topping

1. Step 1

   Heat oven to 350 degrees. Butter a 10-inch springform pan. Sprinkle the interior of the pan with 2 tablespoons sugar.

2. Step 2

   In a stand mixer (or large mixing bowl, using a hand mixer), cream butter and sugar on high speed until pale. Add ricotta and beat until mixture is fluffy, scraping down sides with a spatula as necessary. 

3. Step 3

   Whisk in the eggs, almond extract, lemon zest and juice, and beat until fluffy at high speed, 5 minutes. (Don’t worry if the mixture separates.)

4. Step 4

   In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to the wet mixture and beat at low speed until incorporated.

5. Step 5

   Transfer mixture to springform and bake until an inserted toothpick emerges clean and dry, 45 minutes. 

6. Step 6

   Cool on a wire rack, then remove from pan and transfer to a serving plate.

7. Step 7

   Warm apricot jam in a small pan (thin with a little water if necessary.) Use a brush or spatula to spread jam in a thin layer over the surface of the cake.