Description
A moist and zesty cake made with ricotta cheese and flavored with Meyer lemons, topped with a sweet vanilla glaze.
Ingredients
Scale
- 1 ½ cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 Meyer lemons
- Juice of 1 Meyer lemon
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the ricotta cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This cake can be stored in an airtight container for up to 3 days.
- Serve with fresh berries for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg