Ricotta Cake

I tend to look forward testing new recipes. This Ricotta Cake was on my list for a while but I haven’t had the chance to experiment with it until now.

Simple and rich. This cake is perfect with a cup of coffee of tea for a delightful pick me up. As much as I enjoy baking and trying new recipes, I don’t actually have a sweet tooth. But this cake is for sure on the top list of must haves.

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Bake Time: 55 mins

Serves: 6-8

Ingredients

1 ¼ cup All-Purpose Flour

1 ¼  stick Unsalted Butter, room temperature

1 cup Ricotta Cheese 

3 Eggs

1 cup Granulated Sugar

1 tsp Baking Powder

1 ½ tbsp Lemon Juice

½ tsp Salt

1 tsp Vanilla Extract

Vanilla Icing 

1 cup Powdered Sugar

2 ½ tbsp Milk or Cream

1 tsp Vanilla Extract

Directions

1) Preheat the oven to 350 degrees F. Thoroughly grease a 9 -inch loaf pan. Option to line with parchment paper.

2) In a medium bowl combine flour, baking powder and salt.

3) In a separate bowl, cream butter, ricotta, vanilla extract and lemon juice using a hand mixer for 3 - 5 minutes. Add one egg at a time until fully combined.

4) Gently transfer the flour small portions at a time to the ricotta mix until combined.

5) Pour the batter into the loaf pan and bake for 45 - 55 minutes or until a toothpick or knife inserted in the center comes out clean. Allow to cool.

6) Combine the ingredients for vanilla icing, drizzle over the ricotta cake before serving.