I’ve seen many versions of lovely cakes made with Ricotta cheese, they all look & sound so decadent, I just had to try one. So I did… As with most of my recipes, I make it my own, change it up a bit and make sure my family loves it before I post. This is one of those winners❤️ The cake is just delicious, so moist you won’t believe it, trust me it will be gone in a day!!!! Enjoy
1 1/2 cups flour
1 1/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Butter, softened
1 cup Sugar
3 lg. Eggs
1 teaspoon Vanilla
1 cup whole milk Ricotta cheese
1/4 cup fresh squeezed Lemon juice
1 heaping tablespoon of fresh Lemon zest
Pre-heat oven @ 350 degrees …Grease a 9″ x 5″ loaf pan
In a large mixing bowl, cream the butter and sugar on high till creamy.
Add eggs one by one, beating well after each. Then beat all together on high again for a minute till mixture is light & fluffy.
Add in the vanilla and ricotta cheese to the creamy mixture and beat till incorporated. Pour in lemon juice and zest, mix till all comes together, Mixture will look curdled at this point, but that’s what you want!
Now add in all the dry ingredients with the creamy and fold them together till just mixed in. Do not over-mix. Batter should be light and airy!
Pour batter into the prepared loaf pan and you are ready to bake.
Reduce the oven temp now to 325 degrees and bake the cake for approximately 50 minutes or till it comes out clean when tested with a toothpick.
Once you feel it’s done, remove pan from oven and let cake cool in pan for 10 to 15 minutes. Carefully remove cake from pan and cool completely on a wire rack.
Once cake has cooled, plate cake and drizzle with a simple glaze. (Mix together 1 cup of confectioners sugar and enough teaspoons of lemon juice to make consistency of glaze smooth and thick enough to drizzle)