why you'll love this!
This lemon ricotta cake comes out so light and airy. It's perfectly sweetened and so moist!
what you need:
Flour Butter Sugar Ricotta Cheese Eggs Almond Extract Lemon Zest Slivered Almonds
Cream together butter and sugar. Then add ricotta cheese, almond extract, and lemon zest and mix until combined.
Add eggs one at a time and continue mixing in the stand mixer. Slowly add the dry ingredients and mix until the batter is smooth and there are no lumps.
Transfer lemon ricotta cake into a greased 9-inch springform pan and bake at 350ºF for 40 minutes. Let the cake cool and then top with powdered sugar and slivered almonds.
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