Lemon Ricotta Cake | Recipes | Giancarlo Polenghi USA
Delight in a zesty Lemon Ricotta Cake made with Italian Volcano lemon juice and served with a glaze. Perfect for dessert!
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Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Cooling rack
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Plate
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup unsalted butter
- 2 tablespoons Italian Volcano lemon juice
- 1 lemon
- 1 cup powdered sugar
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