I’ve made this cake a few times this summer for our farmhouse guests to rave reviews but I never managed to get a photo of it before it was given away until now. Since I promised the recipe to a number of our guests I felt I had better get it posted as soon as possible! It is quite similar in texture to another Ricotta Cake I have onsite already, but this one is baked in a bundt pan and is topped with a lemon glaze. I am normally not one for icing on my cakes as I usually prefer a more rustic style cake and find iced cakes can often be too sweet. This easy glaze however is made simply by mixing powdered sugar with lemon juice which creates a tart, lemon flavored, and not too sweet icing for the moist cake. I find it best to drain the ricotta in a sieve over a bowl if it seems wet before I assemble the cake. I love an extract that I buy at King Arthur flour called Fiori di Sicilia which is a blend of vanilla and lemon and is delicious. Instead, you can easily substitute 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon extract.
Deborah Mele 2011
Ricotta Cake With Lemon Glaze
A light, very moist cake with an intense lemon flavor.
- 1 1/2 Sticks Unsalted Butter At Room Temperature (6 Ounces)
- 8 Ounces Whole Milk Ricotta Cheese
- 1 1/2 Cups Granulated Sugar
- 3 Large Eggs
- 1 Teaspoon Fiore di Sicilia (See Note Above)
- Zest of 1 Large Lemon (Save Rest For Glaze)
- 1 1/2 Cup All-purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
For The Lemon Glaze:
- 2 Cups Powdered Sugar
- 3 Tablespoons Fresh Squeezed Lemon Juice
- Preheat oven to 350 degrees.
- Butter and flour a bunt or ring pan.
- In a large mixer bowl, cream together the butter and sugar until light and fluffy.
- Add the ricotta cheese and blend well.
- Add the eggs one at a time, mixing well between each.
- Add the extract and lemon zest and mix until fully combined.
- Sift together the flour, baking powder, soda, and salt.
- Add the dry ingredients in two parts, mixing just until incorporated.
- Pour into the prepared pan and smooth the top with a spoon as needed.
- Bake 35-40 minutes, or until the cake tester comes out clean.
- Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
- Cool completely.
- Whisk together the powdered sugar and lemon juice until smooth and thick.
- Drizzle the lemon glaze over the top of the cake.
- Let the glaze set for 30 minutes and then cut into wedges and serve.