Lemon Ricotta Cakes

Lemon Ricotta Cakes


Lemon Ricotta Cakes
Print Recipe
Lemony Ricotta Cakes are tangy and sweet! I love them with my coffee in the morning, but they are great for dessert too!
Lemon Ricotta Cakes
Print Recipe
Lemony Ricotta Cakes are tangy and sweet! I love them with my coffee in the morning, but they are great for dessert too!
Ingredients
Servings:
Recipe Notes
  1. Preheat oven to 350° and grease 8 mini loaf pans.  Place on a baking sheet .
  2. Combine the dry ingredients, flour, baking powder, and salt and stir together.
  3. Cream the butter, ricotta, and sugar with a mixer until fluffy.  Add in the vanilla, lemon extract, lemon zest (from 2 lemons), and eggs one at a time.
  4. Blend in the dry ingredients and divided into the prepared pans.
  5. Mix the juice from one lemon, it's zest, and the cup of confectioners sugar.
  6. Bake for 35 minutes or until toothpick comes out clean.   Top the loaves with the glaze and when cool, then dust with sprinkles of confectioner sugar.
  7. Wrap in plastic and keep in refrigerator or freeze.
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