Lemon Ricotta Cake

Ingredients

• 1.5 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup white sugar
• 0.75 cup butter, softened
• 3 eggs at room temperature
• 1 (15 ounce) container whole-milk ricotta cheese
• 1 lemon, juiced and zested
• 1 teaspoon lemon extract
• 0.5 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Steps

1. Set out the ingredients and heat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.
2. Combine the cake flour, baking powder, baking soda and salt in a large bowl.
3. In another bowl, use an electric mixer on medium speed to beat the sugar and butter for about 3 minutes, until fluffy and light. Beat in the eggs 1 at a time until well combined. Add the ricotta cheese, lemon juice, lemon zest, lemon extract and vanilla extract and beat until well blended. Mix in the flour mixture to make a smooth batter, then pour into the prepared tube pan.
4. Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack and cool completely, about 30 minutes.
5. While the cake cools, combine the powdered sugar, lemon juice and lemon zest. If the glaze is too thick, add more lemon juice; if too thin, add more powdered sugar. Drizzle over the cooled cake.