Lemon Ricotta Cake with Glaze and Berries

Lemon cake is so refreshing. Here's what you'll need for one bunt or 9 inch round:

Photo byJaclyn

Ingredients:

• 1 lemon, zested and juiced
• 3/4 cup butter
• 1 1/2 cup sugar
• 15 oz whole milk ricotta cheese
• 3 large eggs
• 1 tsp. vanilla
• 1 1/2 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Glaze:

• 2 cups powdered sugar
• 4 Tbl lemon juice
• 1 tsp vanilla or almond extract
• pinch of salt

Optional Toppings:

• Strawberries or other fresh berry of choice
• Whipped cream

Preheat your oven to 350°F. Prepare a 9-inch springform pan by greasing it with butter and lightly dusting it with flour; set it aside.

In a large bowl or using a stand mixer, cream the butter and sugar together until well combined. Incorporate the ricotta cheese and beat the mixture until it's light and fluffy, which should take about 4 to 5 minutes.

Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until everything is well combined. Then, mix in the baking soda and salt. Gradually add the flour, stirring until just combined, and be sure to scrape down the sides of the bowl to ensure all ingredients are mixed evenly.

Pour the batter into the prepared springform pan. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before removing the sides and bottom of the pan. Transfer the cake to a wire rack to cool completely, then drizzle with lemon glaze or dust with powdered sugar or your choice of fruit toppings and whipped cream and enjoy!

To Make Glaze:

Mix all ingredients in a bowl until smooth. Add more lemon juice to thin out or more powdered sugar to thicken as desired. Drizzle over cooled cake and (preferably) let set for at least 20 minutes to allow a crust to form.