Lemon Ricotta Polenta Cake – Italian Centre Shop
Lemon-zest butter and ricotta cake topped with honey lemon syrup and sliced lemons, baked to golden perfection and drizzled for a tangy treat.
Ingredients
- ¾ cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 lemons, zested (about 1 ½ tbsp)
- 3 eggs at room temperature
- 1 ½ cups whole milk ricotta cheese
- ¾ cup all purpose flour
- ½ cup polenta
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
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