Name: Lemon Ricotta Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cake flour - 1 ½ cups; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ¼ teaspoon; White sugar - 1 cup; Butter, softened - ¾ cup; Eggs at room temperature - 3; Whole-milk ricotta cheese - 1 (15 ounce) container; Lemon, juiced and zested - 1; Lemon extract - 1 teaspoon; Vanilla extract - ½ teaspoon; Powdered sugar - 1 cup; Lemon juice - 2 tablespoons; Lemon zest - 1 tablespoon

Ingredients for - Lemon Ricotta Cake

1. Cake flour 1 ½ cups

2. Baking powder 1 teaspoon

3. Baking soda 1 teaspoon

4. Salt ¼ teaspoon

5. White sugar 1 cup

6. Butter, softened ¾ cup

7. Eggs at room temperature 3

8. Whole-milk ricotta cheese 1 (15 ounce) container

9. Lemon, juiced and zested 1

10. Lemon extract 1 teaspoon

11. Vanilla extract ½ teaspoon

12. Powdered sugar 1 cup

13. Lemon juice 2 tablespoons

14. Lemon zest 1 tablespoon

How to cook deliciously - Lemon Ricotta Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

2 . Stage

Mix cake flour, baking powder, baking soda, and salt into a large bowl.

3 . Stage

Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.

5 . Stage

Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.