Italian Ricotta Cake Recipe

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar  
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk ricotta cheese
• ½ cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions:

Make the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.  
4. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese and buttermilk. Mix until just combined, being careful not to overmix.
5. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
6. Cool: Let the cake cool completely in the pan before frosting.

Make the Lemon Glaze:

1. Combine Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
2. Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top.

Enjoy!