Lemon Ricotta Cake

Today I have for you a really moist, really delicious single-layer lemon ricotta cake. Dressed with a lemon glaze and a few fresh berries, you won’t be disappointed. Simple and elegant.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3KJAdKs

• precut parchment circles https://amzn.to/3KM871k

• Baker’s Joy baking spray https://amzn.to/3kIJMi2

• pure vanilla extract https://amzn.to/3EKS8ge

• microplane zester https://amzn.to/3y396me

• citrus press https://amzn.to/3EKDCoy

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Lemon Ricotta Cake

makes a single layer 9-inch cake

Printable Recipe

Ingredients

For the Cake:

• 1/2 cup (8 tablespoons) unsalted butter, room temperature

• 1 cup granulated sugar

• 2 tablespoons grated lemon zest (from 1-2 lemons)

• 3 large eggs, room temperature

• 15 ounces whole milk ricotta

• 1/2 teaspoon pure vanilla extract

• 1 1/3 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For the Glaze:

• 2 cups confectioners sugar

• 3 tablespoons freshly squeezed lemon juice

• 2-3 tablespoons whole milk or half and half

For the Garnish:

• fresh berries (optional)

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 9-inch professional cake pan with a parchment circle and Baker’s Joy baking spray.

3. In a medium bowl, combine the flour, baking powder, and salt set aside until needed.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together for 2 minutes.

5. Add the eggs, one at a time, beating for 20 seconds after each; followed by the ricotta cheese.

6. Add the flour mixture until no traces of dry ingredients remain, scrape down sides of bowl to ensure ingredients are well incorporated.

7. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

8. Rest 10 minutes before turning cake out of pan; cool completely right side up.

9. Whisk glaze ingredients together and our over cake.

10. Garnish with fresh berries (optional).

recipe adapted from Lands and Byerley

Pumpkin Spice Latte Cupcakes

I had the pleasure of hosting a baby shower recently and the mom-to-be specifically requested these yummy cupcakes. The warm spices and espresso powder are a wonderful combination. Bring it all home by topping with espresso whipped cream and a chocolate covered espresso bean. A coffee lover’s delight.

Items used to make this recipe:

(affiliate links)

• commercial muffin tin https://amzn.to/3HoH3BM

• my favorite greaseproof cupcake liners https://amzn.to/4084LuC

• #20 portion scoop https://amzn.to/3JtmgQk

• 100% pumpkin puree https://amzn.to/40f4QNf

• pure vanilla extract (use the good stuff) https://amzn.to/3XPycAb

• espresso powder https://amzn.to/3jbuYYR

• disposable pastry bag https://amzn.to/3Dw3G6b

• 1M piping tip https://amzn.to/3XXe6nO

• chocolate covered espresso beans https://amzn.to/3kUlUI6

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Pumpkin Spice Latte Cupcakes

makes 12 cupcakes

Printable Recipe

Ingredients

Cupcakes:

• 1 1/3 cup all purpose flour

• 1 1/2 tablespoons espresso powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon fine table salt

• 1 cup 100% pumpkin puree

• 1/2 cup white granulated sugar

• 1/2 cup dark brown sugar

• 1/2 cup vegetable oil

• 4 large eggs

Coffee Whipped Cream:

• 2 cups heavy cream

• 1/2 cup confectioners sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon espresso powder

Directions

To Make the Cupcakes:

1. Preheat oven to 350F and place rack in center position.

2. Line muffin tin (this one is my favorite) with cupcake liners; set aside.

3. In a medium bowl whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice (a simple recipe can be found here), and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the 100% pure pumpkin, both sugars, and vegetable oil; then add the reserved flour mixture just until no traces of dry ingredients remain.

5. Add the eggs, one at a time, beating until each is incorporated, scraping down the bowl a time or two to makes sure the mixture is homogenous.

6. Use a #20 portion scoop to fill each cupcake liner and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove muffin tin from oven and rest for 10 minutes before turning cupcakes out to cool completely on a rack.

To Make the Coffee Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioner’s sugar, vanilla, and espresso powder until whipped cream holds its shape well.

2. Top completely cooled cupcakes with generous amounts of coffee whipped cream. A disposable pastry bag fitted with a 1M piping tip makes a very nice decoration.

3. If desired, garnish each cupcake with a chocolate covered espresso bean.

adapted from table for two