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).
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Full
instructions: Click here
