Lemon Glazed Ricotta Cake

RICOTTA CAKE:

1 ½ sticks unsalted butter, softened
15 ounces whole milk ricotta
1 ½ cups sugar
3 eggs
1 teaspoon vanilla
Zest and juice of 1 large lemon
1 ½ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt

LEMON GLAZE:

2 cups powdered sugar
3 tablespoons fresh lemon juice

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside.
2. 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.
3. Mix in the eggs one at a time, incorporating well.
4. Add the vanilla, lemon juice/zest and mix until fully combined.
5. Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments, mixing just until incorporated.
6. Pour into the prepared pan and smooth our as needed.
7. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.
8. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
9. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.

©Besa Kosova / www.facebook.com/albanianrecipes

Recipe is compliments of Mia Carson