Glazed Lemon Ricotta Cake is made in a bundt pan. It's extremely moist and tender thanks to the ricotta cheese in the batter.
Course Dessert
Cuisine American
Keyword #cake, lemon, lemon ricotta cake, ricotta
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 12
Author Mary Malone
Ingredients
1 ½sticks unsalted buttersoftened
15ounceswhole milk ricotta
1 ½cupssugar
3eggs
1teaspoonvanilla
Zest and Juice of 1 large lemon
1 ½cupall purpose flour
2 ½teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonsalt
Lemon Glaze
2cupspowdered sugar
3tablespoonsfresh lemon juice
Instructions
Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside.
In a large mixer bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes.
Mix in the eggs one at a time, incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined.
Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments to the batter, mixing just until incorporated.
Pour into the prepared pan and smooth our as needed. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.
Let cool in the pan for at least 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.
You may need to add more lemon juice and a little bit of water to make the glaze a drizzling consistency.