Lemon Ricotta Cake
"This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington..."
INGREDIENTS
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3 large eggs, room temperature
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2 large egg yolks, room temperature
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2/3 cup sugar
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1/3 cup lemon juice
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1/3 cup butter, cubed
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CAKE BATTER:
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1 cup butter, softened
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2 cups sugar
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3 large eggs, room temperature
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1 cup ricotta cheese
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1 cup buttermilk
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1 tablespoon grated lemon zest
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1-1/2 teaspoons vanilla extract
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1 teaspoon lemon juice
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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SUGARED LEMON ZEST:
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6 medium lemons
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1/4 cup sugar
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FROSTING:
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2/3 cup butter, softened
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5-1/2 cups confectioners' sugar
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1/3 cup whole milk
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1-1/2 teaspoons grated lemon zest
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1-1/2 teaspoons vanilla extract
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1/8 teaspoon salt
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Colored sugar, optional
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