Lemon Ricotta Cake

The day I first tasted a lemon ricotta cake was the day I knew how I wanted to make my lemon cakes forever. Tender, rich, zesty, packed with lemon flavor, and a subtle hint of vanilla. This recipe is perfect for weekend brunch or just a good cake to make during the week to snack on every now and again... usually they don't last long. I almost made some chamomile ice cream for this...could you imagine!! Until next time.

INGREDIENTS:

Lemon-Ricotta Batter

• 2 whole eggs
• 3/4 cup ricotta cheese (strained)
• 3/4 cup sugar
• 1/2 cup milk
• zest of one lemon
• 2 tbsp lemon juice (haldf a lemon)
• 4tbsp melted butter
• 1 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1 tbsp vanilla paste
• small pinch of salt

Lemon Glaze:

• 1 cup powdered sugar
• zest of one lemon
• 2 tbsp lemon juice
• 1 tbsp vanilla paste
• 2 tbsp cream cheese