I have never tasted anything like this before! It’s fluffy, moist, light, and super delicious. Just the right amount of sweetness that compliments the acidity from the lemon and it is pretty cake. The first time I baked this beauty was last week. It was amazing how easy this recipe is. It may be intimidating to look at but I assure you that it’s not difficult to pull off. I hope you give it a try. Enjoy!
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
3/4 cup butter, softened
3 eggs at room temperature
1 (15 ounces) container whole-milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
How to make Lemon Ricotta Cake
Step 1: Ready the oven and preheat to 350 degrees F.
Step 2: Apply cooking spray on a tube pan then add the flour.
Step 3: In a large bowl, combine baking powder, baking soda, salt, and flour. Whisk until well-mixed.
Step 4: In another large bowl, add butter and sugar. Mix using an electric mixer for about 3 minutes and turn the setting to medium speed until it appears to be creamy and fluffy. Add 1 egg then mix, followed by another egg. Repeat this method until you used all the eggs needed.
Step 5: In the same bowl as the butter and egg mixture, add the lemon juice, ricotta cheese, lemon, extract, vanilla, and lemon zest. Whisk until well-mixed.
Step 6: Combine the flour mixture and butter mixture. Mix until blended completely.
Step 7: Transfer the batter into the greased tube pan.
Step 8: Place in the oven and bake for 40 to 50 minutes or until a toothpick comes out neat after inserting in the middle part of the cake.
Step 9: Remove from the oven and let it sit for 10 minutes before placing it on the wire rack to completely cool.
To make the Glaze:
Step 1: In a large bowl, combine lemon juice, lemon zest, and powdered sugar. Whisk until well-mixed.
Step 2: Spread the glaze on top of the cake. Serve and enjoy!
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