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Lemon Ricotta Cake

AmericanDessertEasy
Prep
20 min
Cook
40 min
Total
100 min
Serves
12
✦

Ingredients

cake

  • 1.5 cupcake flour
  • 1 tspbaking powder
  • 1 tspbaking soda
  • 0.25 tspsalt
  • 1 cupwhite sugar
  • 0.75 cupbutter, softened
  • 3eggs, at room temperature
  • 15 ozwhole-milk ricotta cheese (1 container)
  • 1lemon, juiced and zested
  • 1 tsplemon extract
  • 0.5 tspvanilla extract

glaze

  • 1 cuppowdered sugar
  • 2 tbsplemon juice
  • 1 tbsplemon zest

Method

  1. 1Preheat oven to 350°F (175°C). Grease and flour a tube pan.
  2. 2Mix cake flour, baking powder, baking soda, and salt into a large bowl.
  3. 3Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating until well combined after each. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
  4. 4Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
  5. 5Meanwhile, mix together powdered sugar, lemon juice, and lemon zest for the glaze. Drizzle glaze over the cooled cake.

Notes

If the glaze is too thick, add more lemon juice. If it's too thin, add more powdered sugar.