Monday, March 11, 2019

Italian Lemon Ricotta Cake





Italian Lemon Ricotta Cake


Ingredients

For the cake:
·       ½ cup butter
·       1 ½ cups ricotta
·       ¾ cup sugar
·       3 large eggs
·       1 tablespoon finely grated lemon zest from 2 medium size lemons
·       1 teaspoon vanilla extract
·       ¼ teaspoon almond extract
·       1 ½ cups all-purpose flour
·       2 teaspoons baking powder
·       ¾ teaspoon kosher salt
      For the buttercream icing:
·       ¼ cup butter
·       2 tablespoons fresh lemon juice
·       2 ½ tablespoons half & half
·       3 cups powdered sugar
·       1 teaspoon vanilla extract
Instructions

For the cake:
1.    Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
2.    Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
3.    ……………………………………………………..
4.    …………………………………………………………………….

Full instructions: Click here