Ricotta Cake With Lemon Glaze Tarifi

Malzemeler

• 1 1/2 Sticks Unsalted Butter At Room Temperature (6 Ounces), 8 Ounces Whole Milk Ricotta Cheese, 1 1/2 Cups Granulated Sugar, 3 Large Eggs, 1 Teaspoon Fiore di Sicilia (See Note Above), 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

Hazırlanışı

1. Preheat oven to 350 degrees. Butter and flour a bunt or ring pan. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the eggs one at a time, mixing well between each. Add the extract and lemon zest and mix until fully combined. Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in two parts, mixing just until incorporated. Pour into the prepared pan and smooth the top with a spoon as needed. Bake 35-40 minutes, or until the cake tester comes out clean. Let cool in the pan for at least 15 minutes before turning out onto a wire rack. Cool completely. Whisk together the powdered sugar and lemon juice until smooth and thick. Drizzle the lemon glaze over the top of the cake. Let the glaze set for 30 minutes and then cut into wedges and serve.

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