Lemon Glaze Ricotta Cake

By á-47644

Cake

Ingredients

• Lemon Glaze:
• 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
• 2 Cups powdered sugar
• 3 tablespoons fresh lemon juice

Preparation

Step 1

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.