Lemon Ricotta Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup unsalted butter (melted)
- 2 tablespoons Italian Volcano lemon juice
- 1 lemon (zest)
- 1 cup powdered sugar
- 2 tablespoons Italian Volcano lemon juice
For the cake:
For the glaze:
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, mix together the ricotta cheese, eggs, melted butter, Italian Volcano lemon juice, and lemon zest until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and Italian Volcano lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice if needed.
- Once the cake has cooled, drizzle the glaze over the top of the cake.
- Slice and serve your delicious Lemon Ricotta Cake!