Super creamy and moist this Italian lemon ricotta cake is hands down a show stopper. Perfect for summertime for its light airy texture isn’t heavy.
by Frank LaMark – PrimoItalians.blog
Italian Lemon Ricotta Cake Recipe
Equipment
- Mix Master
Ingredients
Cake
- 3/4 cup butter, softened – 1 1/2 sticks
- 1 1/2 cups sugar
- 15 oz whole milk ricotta
- 3 LG eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 LG lemon, zested and juiced
- 1/2 teaspoon salt
- 1/4 cup Candied Lemon Peel like Paradise
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- InstructionsPreheat oven to 350 degrees. Butter and flour a spring cake pan and set aside.In a mixer master,cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time,incorporating well. Mix in the vanilla, lemon juice, and lemon zest. Whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet in two batches. Fold in the candied lemon peel. Pour the batter into the prepared pan and smooth as needed. Bake 40-50 minutes, or until the cake is set and a tooth pick inserted comes out clean. Let cool in pan for at least 15 minutes before turning out onto a wire rack. Make the glaze. Whisk together in a mix master the powdered sugar and lemon juice until smooth. Add more juice or water if needed to achieve desired consistency. Drizzle the lemon glaze over the top of the cake,sprinkle with candied lemon peel, and serve.
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