Ricotta Cake With Lemon Glaze


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.

Buon Appetito!
Deborah Mele 2011

Ricotta Cake With Lemon Glaze

Yield: Serves 8

Prep Time: 20 mins

Cook Time: 40 mins

A light, very moist cake with an intense lemon flavor.

Ingredients:

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

Directions:

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.



 

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