Lemon Ricotta Cake
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups sugar
3/4 cup butter, softened
1/2 tsp. vanilla
3 eggs
1 1/2 cups ricotta cheese
Juice and zest of 3 lemons
Powdered sugar for dusting
1) Preheat oven to 350 F and butter and flour bundt pan
2)Combine dry ingredients and lemon zest in a bowl and set aside
3) Cream butter and sugar, then add eggs, vanilla, and lemon juice
4) Add ricotta cheese and flour mixture a little at a time, alternating until combined
5) Pour batter into bundt pan and bake for 50-60 minutes
6) Let cool on rack for 10 minutes then remove from pan and let cool completely
7) Dust with powdered sugar
8) Slice and serve with rosemary syrup
Rosemary Simple Syrup and Candied Rosemary
4 sprigs of fresh rosemary
1 cup of sugar
1/2 cup of water
Sugar for tossing with rosemary
1) Combine sugar and water in pan and simmer until sugar has dissolved
2) Add rosemary and let simmer in syrup for about 5 minutes
3) Remove from heat and let sit for 30 minutes
4) Remove rosemary sprigs and toss in sugar
5) Refrigerate until ready to use
*Simple syrup can also be used in mixed drinks
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