High Altitude Italian Lemon Ricotta Cake - Curly Girl Kitchen

Name: High Altitude Italian Lemon Ricotta Cake - Curly Girl Kitchen
Ingredients: 3/4 cup unsalted butter, (softened to room temperature); 1 1/4 cups granulated sugar; 15 oz whole milk ricotta cheese; 3 large eggs; 1 tsp vanilla extract; 1/4 cup lemon juice ((from 1 large lemon)); zest of 1 large lemon or 2 small lemons; 1 3/4 cups + 2 tbsp cake flour, (spooned and leveled); 1 1/4 tsp baking powder; 1/2 tsp coarse Kosher salt; 1 cup powdered sugar; 1 tbsp meringue powder; 3 tbsp lemon juice

"An easy, high altitude recipe for a classic, one-layer lemon ricotta cake that's tender and moist, and drizzled with lemon icing...."

INGREDIENTS

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3/4 cup unsalted butter, (softened to room temperature)

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1 1/4 cups granulated sugar

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15 oz whole milk ricotta cheese

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3 large eggs

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1 tsp vanilla extract

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1/4 cup lemon juice ((from 1 large lemon))

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zest of 1 large lemon or 2 small lemons

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1 3/4 cups + 2 tbsp cake flour, (spooned and leveled)

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1 1/4 tsp baking powder

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1/2 tsp coarse Kosher salt

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1 cup powdered sugar

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1 tbsp meringue powder

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3 tbsp lemon juice

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