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LEMON RICOTTA CAKE

Ingredients For the cake: ½ cup unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons lemon zest, from about 1 ½ lemons 3 large eggs 1 teaspoon almond extract 15 ounces whole milk ricotta 1 ⅓ cups unbleached all-purpose flour 2 teaspoons baking powder ½ teaspoons salt Fresh raspberries, for topping For the glaze: 2 cups powdered sugar 3 tablespoons lemon juice 2 to 3 tablespoons milk Directions Heat oven to 350 F. Line a 9-inch

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