Lemon Ricotta Cake
Patricia @ ButterYum
Today I have for you a really moist, really delicious single-layer lemon ricotta cake. Dressed with a lemon glaze and a few fresh berries, you won’t be disappointed. Simple and elegant.
Items used to make this recipe:
(affiliate links)
professional cake pan https://amzn.to/3KJAdKs
precut parchment circles https://amzn.to/3KM871k
Baker’s Joy baking spray https://amzn.to/3kIJMi2
pure vanilla extract https://amzn.to/3EKS8ge
microplane zester https://amzn.to/3y396me
citrus press https://amzn.to/3EKDCoy
Lemon Ricotta Cake
makes a single layer 9-inch 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 (optional)
Directions
Preheat oven to 350F and place rack in center position.
Prepare a 9-inch professional cake pan with a parchment circle and Baker’s Joy baking spray.
In a medium bowl, combine the flour, baking powder, and salt set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together for 2 minutes.
Add the eggs, one at a time, beating for 20 seconds after each; followed by the ricotta cheese.
Add the flour mixture until no traces of dry ingredients remain, scrape down sides of bowl to ensure ingredients are well incorporated.
Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Rest 10 minutes before turning cake out of pan; cool completely right side up.
Whisk glaze ingredients together and our over cake.
Garnish with fresh berries (optional).
recipe adapted from Lands and Byerley