Italian Lemon Ricotta Cake

A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe that you can throw together in minutes.

Ingredients

For the cake:

½ cup butter
1 ½ cups ricotta
¾ cup sugar
3 large eggs
1 tablespoon finely grated lemon zest from 2 medium size lemons
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt

For the buttercream icing:

¼ cup butter
2 tablespoons fresh lemon juice
2 ½ tablespoons half & half
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

For the cake:

Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay.
Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.

Full Reading: https://thecafesucrefarine.com/italian-lemon-ricotta-cake/