Ingredients
1.5 cups (180g) cake flour
1 tsp baking powder
1 tsp baking soda
0.25 tsp salt
1 cup (200g) white sugar
0.75 cup (170g) softened butter
3 eggs (room temperature)
1 container (15 oz) whole-milk ricotta cheese
1 lemon (juiced and zested)
1 tsp lemon extract
0.5 tsp vanilla extract
1 cup (120g) powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease and flour a tube cake or Bundt pan.
Step 2
In a large bowl, combine cake flour, baking powder, baking soda, and salt.
Step 3
In a separate bowl, use an electric mixer to beat sugar and butter until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Mix in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Gradually add the flour mixture and mix until the batter is smooth. Pour the batter into the prepared tube pan.
Step 4
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely (about 30 minutes).
Step 5
In the meantime, mix powdered sugar, lemon juice, and lemon zest. Adjust the consistency by adding more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.