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Italian Lemon Ricotta Cake

Chris Scheuer
  • 55 minutes
  • Serves 12

INGREDIENTS

1 tbsp

Lemon

3

Eggs, large

2 tbsp

Lemon juice, fresh

1 1/2 cups

All-purpose flour

1/4 tsp

Almond extract

2 tsp

Baking powder

3/4 tsp

Kosher salt

3 cups

Powdered sugar

3/4 cup

Sugar

2 tsp

Vanilla

3/4 cup

Butter

2 1/2 tbsp

Half & half

1 1/2 cups

Ricotta