Lemon Glaze Ricotta Cake

Cake
Lemon Glaze Ricotta Cake
Lemon Glaze Ricotta Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    sticks unsalted butter, softened

  • 15

    ounces whole milk ricotta

  • 1 1/2

    cups sugar

  • 3

    eggs

  • 1

    teaspoon vanilla

  • Zest and juice of 1 large lemon

  • 1 1/2

    cups all purpose flour2 1/2 teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon salt

  • Lemon Glaze:

  • 2

    Cups powdered sugar

  • 3

    tablespoons fresh lemon juice

Directions

Pre heat oven to 350 degree. Butter and flour a Bunt cake pan and set aside. In a large mixing bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs one at a time. Incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined. Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments, mixing just until incorporated. Pour into the prepared pan and smooth out as needed. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in the pan for 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.

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