Lemon Ricotta Cake

Lemon Ricotta Cake

Lemon Ricotta Cake
This lemon cake is made even lighter, fluffier, and more moist by the addition of ricotta cheese. While the glaze elevates the flavor, it tastes just as good dusted with powdered sugar.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Clean, flour, and grease a tube pan.

In a big bowl, combine salt, baking soda, baking powder, and cake flour.

In a different bowl, beat the sugar and butter with an electric mixer on medium speed for about 3 minutes, or until light and fluffy.

Beat in the eggs, one at a time, until thoroughly combined.

Ricotta cheese should be thoroughly mixed with lemon juice, lemon zest, lemon extract, and vanilla extract.

When batter is smooth, add the flour mixture and stir.

Fill the prepared tube pan with batter.