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

Lavender Lemonade

Who loves lavender?  I do! Not only does it smell wonderful - it tastes great too, but it's very strong so you have to be careful not to use too much.  Here, dried lavender buds are gently steeped in hot water to make a tea which is then combined with water and freshly squeezed lemon juice to make this refreshing lavender lemonade.

The ingredients needed are pretty simple, fresh lemons, water, sugar, and dried lavender.  If you grow your own lavender, you can dried the buds yourself, otherwise they're pretty easy to find online (this is what I purchased).

Gorgeous lemons!!!

We need a lot of freshly squeezed lemon juice (don't even think about using the stuff in a bottle!).  You can squeeze the juice by hand (this is my favorite style for manual squeezing), but for large jobs, I love using my electric juicer.  Sadly, this exact one is no longer made, but there are plenty of similar models available online (here).

Over high heat, combine some of the water with the sugar. 

Stir the sugar until it dissolves.

Bring the mixture to a boil.

Turn off the heat and add the dried lavender flowers; steep for 10 minutes.

After 10 minutes, strain the lavender out and discard.  Add the remaining water and freshly squeezed lemon juice and serve over ice.

Oh, and here's a tip - store the empty lemon halves in the freezer.  Whenever you need lemon zest, grab a frozen half and run it over a microplane grater.  You'll never be without lemon zest again! 

Enjoy!

Items used to make this recipe:

(affiliate links)

• electric citrus juicer https://amzn.to/2LiUSDp

• handheld citrus juicer https://amzn.to/2LfFhEk

• dried lavender flowers https://amzn.to/2LTZG32

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Lavender Lemonade

makes 8 servings

Printable Recipe

Ingredients

• 8 cups water, divided

• 1 1/2 cup granulated sugar (or more to taste)

• 2 tablespoons dried lavender

• 2 cups freshly squeezed lemon juice

• optional: a drop or two of blue or purple food coloring

• garnish: lemon slices and fresh lavender petals

Directions

1. In a large saucepan, bring 2 cups of water and sugar to a boil, stirring until sugar dissolves.

2. Remove from heat and stir in dried lavender; steep for 10 minutes.

3. Strain lavender from mixture and discard.

4. Place lavender-infused water in large pitcher; add remaining water, lemon juice, optional food coloring and stir well.

5. Serve over ice.