Lemon Ricotta Cake

  I found this awesome recipe over at Kristine's Kitchen.  This is a bright and bursting full of flavor cake made with lemon and ricotta - such a perfect match!  You can use her glaze or just simply dust with powdered sugar - either way, this cake is so moist and delicious.  ~Enjoy! Diane 

Lemon Ricotta Cake  

Ingredients:
1½ cups cake flour
2 tsp. baking powder
½ tsp. salt
2 tbsp. lemon zest, from about 2 medium lemons
½ cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
1 cup ricotta cheese
¼ cup freshly squeezed lemon juice
1 tsp. vanilla extract
½ tsp. almond extract

Optional:  almond glaze/topping:
1 cup powdered sugar, sifted
3 tbsp. lemon juice
½ tsp. almond extract
½ tsp. lemon zest
2 tbsp. sliced almonds, for topping

Directions

Preheat oven to 350 degrees F.
Spray a loaf pan with cooking spray. Place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides on the two ends.
In a medium bowl whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed, scraping down the sides of the bowl as needed, about 2 minutes.
With the mixer on low speed, add the flour mixture and beat until combined, 1-2 minutes.
Pour the batter into the prepared cake pan.
Bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be wet/gooey.
Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing or dusting with powdered sugar. 

Optional Glaze:
Whisk together the powdered sugar, lemon juice, almond extract, and lemon zest in a medium bowl. Spoon glaze over the top of the cooled cake. Sprinkle with sliced almonds. Let glaze set for a few minutes before serving.


Recipe by: Kristine's Kitchen  
​Photos by: Diane Baker for Canning and Cooking at Home