Italian Lemon Ricotta Cake



Ingredients
For the cake:
  • ½ cup butter 4 ounces
  • 1 ½ cups ricotta
  • ¾ cup sugar
  • 3 large eggs
  • 1 tablespoon finely grated lemon zest from 2 medium size lemons
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
For the buttercream icing:
  • ¼ cup butter
  • 2 tablespoons fresh lemon juice
  • 2 ½ tablespoons half & half (or whole milk)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract




NEXT Instructions you can go  HERE

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