Ricotta Cake With Lemon Glaze

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170g Unsalted Butter At Room Temperature

425g  Whole Milk Ricotta Cheese

 1 1/2 Cups Granulated Sugar

 3 Large Eggs

 1 Teaspoon vanilla

 Zest of 1 Large Lemon (Save Rest For Glaze)

 1 1/2 Cup All-purpose Flour

 2 Teaspoons Baking Powder

 1/2 Teaspoon Baking Soda

 1/2 Teaspoon Salt

 

 For The Lemon Glaze:

 2 Cups Powdered Sugar

 3 Tablespoons Fresh Squeezed Lemon Juice

 Preheat oven to 180c.

  1. Butter and flour a bunt or ring pan.

  2. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well.

  3. Add the eggs one at a time, mixing well between each. Add the extract and lemon zest and mix until fully combined.

  4. Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in two parts, mixing just until incorporated.

  5. Pour into the prepared pan and gently smooth the top with a spoon as needed.

  6. Bake 35-40 minutes, or until the cake tester comes out clean.

  7. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.

  8. Cool completely.

  9. Whisk together the powdered sugar and lemon juice until smooth and thick. Drizzle the lemon glaze over the top of the cake.

  10. Let the glaze set for 30 minutes and then cut into wedges and serve.

 

Anna Roumpanis