Glazed Lemon Ricotta Cake

• Vegetarian

• Produce

  • 1 Lemon, Zest and Juice of large

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 15 oz Whole milk ricotta

Found on bunnyswarmoven.net

Ingredients

• 1 ½ sticks unsalted butter, softened
• 15 ounces whole milk ricotta
• 1 ½ cups sugar
• 3 eggs
• 1 teaspoon vanilla
• Zest and Juice of 1 large lemon
• 1 ½ cup all purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

Directions

• Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside. In a large mixer 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 to the batter, mixing just until incorporated. Pour into the prepared pan and smooth our 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 at least 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. You may need to add more lemon juice and a little bit of water to make the glaze a drizzling consistency.