Impress your guests at Easter dinner this year with this simple yet elegant lemon ricotta cake! It’s dense and moist with a unique flavor with the ricotta.
Tip: When preparing a pan, spray the entire pan, then take some parchment and fold it into a square. Line one of the corners up with the center of your pan and press in to make a crease. Cut along that crease and open up! You now have a circle of parchment that will fit the bottom of your pan perfectly!
1 ½ sticks of butter
1 ½ cups white sugar
16 oz whole milk ricotta cheese
3 large eggs
1 ½ tsp vanilla
1 large lemons, zested and juiced
1 ½ cups flour
1 tsp baking soda
½ tsp salt
In a stand mixer, beat the butter for minutes or until it starts to get fluffy. Add the sugar and beat for another minute or two until smooth. Add the ricotta and beat on high for 5 minutes until fluffy.
Add the vanilla and lemon juice and zest. One at a time, add the eggs.
In a separate bowl, combine the flour, baking soda, and salt. Carefully fold the flour mixture into the ricotta mix. Do this in two batches.
Pour the mixture into the cake pan and bake for 40-50 minutes at 350F. Cool before removing from pan.
2 cups powdered sugar
3 tbsp lemon juice (more or less for consistency)
Mix in a bowl. After cake has cooled, pour the glaze over top.