Lemon Almond Ricotta Cake
Servings:*
8 servingsIngredients
- For the cake:
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tablespoons lemon zest, from about 1 ½ lemons
- 3 large eggs
- 1 teaspoon almond extract
- 15 ounces whole milk ricotta
- 1 ⅓ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
- Fresh raspberries, for topping
- For the glaze:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 2 to 3 tablespoons milk
Directions
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Heat oven to 350 F.
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Line a 9-inch round cake pan with parchment paper, and then spray with cooking spray.
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In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
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Add the lemon zest and beat to combine.
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Add the eggs one at a time, scraping down the edges of the bowl after each addition.
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Add the almond extract and ricotta and beat until combined.
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Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
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Pour the batter into the prepared cake pan.
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Bake for 40 to 45 minutes, until slightly golden and a toothpick comes out of the middle clean. Let cool.
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Once the cake is cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
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Pour the glaze over the cake.
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Serve topped with fresh raspberries and enjoy!