Lemon Almond Ricotta Cake
Lemon Almond Ricotta Cake with Lemon Glaze is a perfect elegant dessert!
Servings: 8 servings
Calories: 508kcal
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 tablespoon lemon zest from about 1 ½ lemons
- 3 large eggs
- 1 teaspoon almond extract
- 1 ½ cups whole milk ricotta (15 ounces)
- 1 ⅓ cups unbleached all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
For the Glaze
- 2 cups powdered sugar
- 3 tablespoon lemon juice
- 2-3 tablespoon milk
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9” round cake pan with parchment paper and then spray with cooking spray.
- In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
- Add the lemon zest and beat to combine.
- Add the eggs one at a time, scraping down the edges of the bowl after each addition.
- Add the almond extract and ricotta and beat until combined.
- Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
- Pour into the prepared cake pan.
- Bake in the preheated oven for 40-45 minutes, until slightly golden and a toothpick comes out of the middle clean.
- Let cool completely.
- Once cool, prepare the glaze.
- In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
- Pour over the cake.
- Serve topped with fresh raspberries and enjoy!
Nutrition
Calories: 508kcal | Carbohydrates: 74g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 220mg | Potassium: 212mg | Fiber: 1g | Sugar: 55g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 2mg