Zesty Lemon Ricotta Snacking Cake

Ingredients

• For the cake:
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, melted and at room temperature
• 1 1/4 cups BelGioioso Ricotta con Latte®, plus more for serving
• 3 eggs at room temperature
• Zest from 2 lemons, about 4 teaspoons
• 1 teaspoon vanilla
• Confectioners’ sugar, for finishing
• For the candied lemons:
• 1 cup sugar, plus more for garnishing
• 1 lemon sliced into 1⁄8-inch-thick rounds

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag