• Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
• Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
• Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl. Whisk until well combined.
• Add ricotta cheese, lemon juice, and zest. Mix well.
• Add flour mixture and milk alternatively to the wet mixture and mix until just combined. Do not overmix.
• The batter will be slightly thick and fluffy. Pour it into the prepared pan, spread evenly, and smooth the top. If you prefer, top the batter with sliced almonds.
• Bake the cake for 35-40 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
• Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan.
• Once the cake is cooled, remove it from the pan and sprinkle icing sugar on top, if you prefer, before slicing and serving.

Serving Suggestions

• The cake tastes delicious as it is. However, you can serve the cake slice topped with lightly sweetened whipped cream and fresh berries for a decadent dessert.
• A slice of lemon ricotta cake can also be served with a dollop of vanilla ice cream.

Storing Suggestions

• Store this Eggless Lemon Ricotta Cake, covered tightly, at room temperature for two days.
• Leftover cake can be refrigerated for a week.