It’s Cold. Cold in Chicago and in most parts of the country. What’s one to do when stuck inside, hiding out from arctic tundra? Bake. This is, absolutely, baking season friends. Time to whip out those mixers, measuring cups, rolling pins, flour, sugar and paint your kitchen with wonderful, delicious smells, just oozing from your oven. Today we are going to rock out a Lemon Ricotta cake! Moist, lemony and quite delectable. The citrus brightens up this pretty little cake bringing you some sunshine to those grey winter-y days.
Most gluten free baked goods taste best the day they are baked. However this cake does hold up quite well in the fridge.
(As always, try to opt for local organic dairy products when possible. )
- 1½ cups gluten free flour
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tbsp. lemon zest, from about 2 medium lemons
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1 cup ricotta cheese
- ¼ cup freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1 cup powdered sugar, sifted
- 3 tbsp. lemon juice
- ½ tsp. lemon zest
And, that is what your batter should look like. Fluffy and Lemon-y.
Pour the batter into the prepared cake pan. Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be gooey.
Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing.