Photo: Lunds & Byerlys
Who says cake can only make an appearance at the wedding reception? Fresh lemon and almond flavoring marry to create this heavenly cake, which is rich, dense and amazingly light. With simplicity and beauty, it’s perfect to serve at an engagement party or wedding shower celebration.
Lemon-Almond Ricotta Cake
Servings: 8–10
Prep time: 15 minutes
Cook time: 45 minutes
- ½ cup unsalted butter,
- at room temperature
- 1 cup granulated sugar
- 2 Tbsp. lemon zest
- 3 large eggs
- 1 tsp. almond extract
- 15 oz. whole milk ricotta
- 1 ⅓ cups unbleached all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- fresh raspberries, for topping
For the glaze:
- 2 cups powdered sugar
- 3 Tbsp. lemon juice
- 2–3 Tbsp. milk
Heat the oven to 350 F. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray. In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes. Add the lemon zest; beat to combine. Add the eggs one at a time, scraping down the edges of the bowl after each addition. Add the almond extract and ricotta; beat until combined. Add the flour, baking powder and salt, mixing in with the wet ingredients until combined. Pour the batter into the prepared cake pan. Bake for 40 to 45 minutes, until slightly golden and a toothpick comes out of the middle clean. Let cool.
Once the cake is cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice and milk until combined. Pour the glaze over the cake. Serve topped with fresh raspberries. Enjoy!
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
