Lemon Ricotta Cake Recipe: How to Make It

Ingredients

• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2/3 cup sugar
• 1/3 cup lemon juice
• 1/3 cup butter, cubed
• CAKE BATTER:
• 1 cup butter, softened
• 2 cups sugar
• 1 cup ricotta cheese
• 1 cup buttermilk
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• SUGARED LEMON ZEST:
• 6 medium lemons
• 1/4 cup sugar
• FROSTING:
• 2/3 cup butter, softened
• 5-1/2 cups confectioners' sugar
• 1/3 cup 2% milk
• 1-1/2 teaspoons grated lemon zest
• 1/8 teaspoon salt
• Colored sugar, optional