Name: Lemon Ricotta Cake with Crunchy Lemon Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 1/2 cups cake flour; 2 1/2 tsp baking powder; 12 tbsp unsalted butter, room temperature; 1 1/2 cups granulated sugar; 1 tsp kosher salt; Zest of 2 lemons; 3 large eggs; 1 1/2 cups whole-milk ricotta cheese; 1 tbsp vanilla extract; 3 tbsp fresh squeezed lemon juice; 3/4 cup powdered sugar; 1/4 cup turbinado sugar

Lemon Ricotta Cake with Crunchy Lemon Glaze

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This lemon ricotta cake is light yet rich, with fresh lemon flavor and a crunchy citrus glaze. A simple Italian dessert that always delivers.

Author: Indi Hampton
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1- 9" cake (10 servings)
Category: Cake
Method: Stand mixer
Cuisine: Italian

Ingredients

Ricotta cake

1 1/2 cups cake flour
2 1/2 tsp baking powder
12 tbsp unsalted butter, room temperature
1 1/2 cups granulated sugar
1 tsp kosher salt
Zest of 2 lemons
3 large eggs
1 1/2 cups whole-milk ricotta cheese
1 tbsp vanilla extract

Crunchy lemon glaze

3 tbsp fresh squeezed lemon juice
3/4 cup powdered sugar
1/4 cup turbinado sugar

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Instructions

Preheat the oven to 350°F. Line the bottom of a 9" springform pan (or deep 9” cake pan) with parchment and grease the bottom and sides.
In a medium bowl, whisk flour and baking powder.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, salt, and lemon zest until light and fluffy, about 5 minutes.
Beat in the eggs one at a time until incorporated, scraping down sides of bowl as needed. Mix in ricotta and vanilla. Add dry ingredients and mix on low speed until just mixed.
Scrape batter into the prepared pan and smooth it into an even layer. Bake for 45- 55 minutes, until a toothpick inserted into the center comes out mostly clean and the top is golden brown. Let cool 15 minutes.
Meanwhile, make the glaze in a small bowl. Whisk together lemon juice and powdered sugar until smooth. Stir in turbinado sugar.
Run a knife around the edge of the pan and remove springform sides. Transfer to a platter and spoon glaze all over the top and sides of the cake. Let sit for 30 minutes for the glaze to set. Enjoy.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1 of 10
Calories: 430
Sugar: 41g
Sodium: 310mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 1g
Protein: 8g
Cholesterol: 135mg

Find it online: https://www.withspice.com/blog/lemon-ricotta-cake/