Glazed Lemon Ricotta Cake

Step 1

Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside.

Step 2

In a large mixer bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes.

Step 3

Mix in the eggs one at a time, incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined.

Step 4

Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments to the batter, mixing just until incorporated.

Step 5

Pour into the prepared pan and smooth our as needed. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.

Step 6

Let cool in the pan for at least 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.

Step 7

You may need to add more lemon juice and a little bit of water to make the glaze a drizzling consistency.