I haven't done much baking since I've been home, aside from banana bread and an amazing meatballs dinner (seriously, check out Pioneer Woman's Salisbury Steak Meatballs - you will not be disappointed!). However, my mom is always making something scrumptious, whether on the stove or in it, and yesterday was no exception. She baked a wonderful cake with a dense, moist texture and bright lemon tang - the perfect dessert for these in-between spring days. Just enough citrus flavor to remind me that spring really is just around the corner, and a lot of sweetness to take away the bitter taste of the cold outside. Bake your own with this easy recipe!
Lemon Ricotta Cake
- 1 1/2 sticks of butter
- 15 oz ricotta cheese
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Zest and juice of one lemon
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 350 degrees. Butter and flour a Bundt cake pan. Cream together the butter and sugar. Add ricotta and beat for 5 minutes until fluffy. Add eggs, one at a time. Add vanilla, lemon juice, and lemon zest, and blend. Sift together remaining dry ingredients in a separate bowl; add to wet ingredients and stir until smooth.
Pour into Bundt pan and bake for 35-40 minutes. Allow to rest in the pan for 15 minutes after baking before attempting to remove from pan.
- 2 cups powdered sugar
- 3 tablespoons lemon juice (this can be from a bottle)
Combine glaze ingredients until smooth - pour over cake.