Lemon Ricotta Cake

The day I first tasted a lemon ricotta cake was the day I knew how I wanted to make my lemon cakes forever. Tender, rich, zesty, packed with lemon flavor, and a subtle hint of vanilla. This recipe is perfect for weekend brunch or just a good cake to make during the week to snack on every now and again… usually they don’t last long. I almost made some chamomile ice cream for this…could you imagine!! Until next time.

INGREDIENTS:
Lemon-Ricotta Batter
2 whole eggs
3/4 cup ricotta cheese (strained)
3/4 cup sugar
1/2 cup milk
zest of one lemon
2 tbsp lemon juice (haldf a lemon)
4tbsp melted butter
1 1/2 cups cake flour
1 1/2 tsp baking powder
1 tbsp vanilla paste
small pinch of salt

Lemon Glaze:
1 cup powdered sugar
zest of one lemon
2 tbsp lemon juice
1 tbsp vanilla paste
2 tbsp cream cheese

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INGREDIENTS: