Lemon Ricotta Cake – DiGregorio's Italian Market
Equipment: 9 inch springform pan, hand or stand up mixer ¾ cup butter, softened 1 ½ sticks1 ½ cups sugar15 ounces ricotta cheese3 large eggs1 teaspoon vanilla1
Ingredients
- butter and powdered sugar
- Ricotta cheese
- eggs
- vanilla
- lemon zest
- lemon juice
- baking soda
- salt
- flour
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