Ricotta Lemon Bundt Cake, my own take

There was a BBQ on a Saturday afternoon for a friends’ get-together, and it required a cake. A ricotta cake seemed like the perfect choice--- dessert-like, moist and rich like a cheesecake, but lighter and easier to handle with simply napkins. This cake came out great, received many compliments and I am sure to make it more often. A new go-to recipe. Unfortunately, the cake was gone before I could take a decent photo of a it at the BBQ.



Lemon Ricotta Bundt Cake
Regular sized Bundt cake pan

Ingredients:

• 1 1/2 sticks unsalted butter (6 Ounces)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 15 oz whole milk ricotta cheese
• 1/2 ts lemon extract
• 1/2 ts vanilla extract
• zest of 1  organic lemon (save juice for glaze)
• 1 1/2 cups all-purpose flour
• 2  ts baking powder
• 1/2 ts baking soda
• 1/2 ts salt

For The Lemon Glaze:

• 1.5 cups powdered sugar
• 3 TB fresh squeezed lemon juice

Directions:

1. Preheat oven to 350 degrees. Butter and flour a regular sized bundt or ring pan.
2. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the eggs one at a time, mixing well between each. Add the extracts and lemon zest and mix until fully combined.
3. Sift together the flour, baking powder, soda, and salt.
4. Add the dry ingredients in several smaller parts, mixing just until incorporated.
5. Pour the batter into the prepared pan and smooth the top with a spoon as needed.
6. Bake 40-45 minutes, or until the cake tester comes out clean.
7. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
   Cool completely.
8. Whisk together the powdered sugar and lemon juice until smooth and thick.
9. Drizzle the lemon glaze over the top of the cake.
10. Let the glaze set for 30 minutes and then cut into wedges and serve.