Lemon Ricotta Cake

from ButterYum

makes one 9-inch single layer cake

Ingredients

For the Cake:

• 1/2 cup (8 tablespoons) unsalted butter, room temperature

• 1 cup granulated sugar

• 2 tablespoons grated lemon zest (from 1-2 lemons)

• 3 large eggs, room temperature

• 15 ounces whole milk ricotta

• 1/2 teaspoon pure vanilla extract

• 1 1/3 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For the Glaze:

• 2 cups confectioners sugar

• 3 tablespoons freshly squeezed lemon juice

• 2-3 tablespoons whole milk or half and half

For the Garnish:

• fresh berries for garnish (optional)

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 9-inch professional cake pan with a parchment circle and Baker’s Joy baking spray.

3. In a medium bowl, combine the flour, baking powder, and salt set aside until needed.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together for 2 minutes.

5. Add the eggs, one at a time, beating for 20 seconds after each; followed by the ricotta cheese. 

6. Add the flour mixture until no traces of dry ingredients remain, scrape down sides of bowl to ensure ingredients are well incorporated.

7. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. 

8. Rest 10 minutes before turning cake out of pan; cool completely right side up.

9. Whisk glaze ingredients together and our over cake.

10. Garnish with fresh berries (optional).

recipe adapted from Lunds and Byerley