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 Batter2 whole eggs3/4 cup ricotta cheese (strained)3/4 cup sugar1/2 cup milkzest of one lemon2 tbsp lemon juice (haldf a lemon)4tbsp melted butter1 1/2 cups cake flour1 1/2 tsp baking powder1 tbsp vanilla pastesmall pinch of saltLemon Glaze:1 cup powdered sugarzest of one lemon 2 tbsp lemon juice1 tbsp vanilla paste2 tbsp cream cheeseSUBSCRIBE: http://bit.ly/1mk8ehMBUSINESS INQUIRY:
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