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
Details
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.
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