There are two words in the title of this cake that may frighten people. I'll give you a hint. It's not "clowns" or "hairy earlobe." It's not "cake" either. That leaves, drumroll please... lemon and ricotta. I know several people that don't like either, let alone paired together in a cake. Well, let me tell you something. This cake was amazing! It had the perfect amount of tartness, and the cake was so tender. I think that I just might prefer this over a chocolate cake on several days out of the year. I actually took half of the cake, along with dinner, to a friend tonight. She called and said that it was the best lemon cake she's ever eaten! Shout out, Mitzi! I'm so glad you liked it. I made a big Italian dinner, and you know how sometimes after stuffing your face with Italian food, it feels like you've just eaten a horse. Well, this cake, although no less fattening than a chocolate cake, seems lighter. That means we can have a bigger piece, right?
source: Taste of Home Italian Favorites
2 egg yolks
2/3 c sugar
1/3 c lemon juice
1/3 c butter, cubed
1 c butter, softened
2 c sugar
1 c ricotta cheese
1 c buttermilk
1 T grated lemon peel
1 1/2 t vanilla
1 t lemon juice
3 c flour
1/2 t each baking powder, baking soda, and salt
2/3 c butter, softened
5 c powdered sugar
1/3 c milk
1 1/2 t lemon zest
1 1/2 t vanilla
1/8 t salt
For the lemon curd, combine the eggs and egg yolks into a bowl. Set aside.
Meanwhile, prepare the cake batter. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. In a large bowl, combine the ricotta, buttermilk, lemon zest, vanilla, and lemon juice. In another bowl, combine the flour, baking powder, baking soda, and salt. Alternately, add the flour mixture and the ricotta mixture. Make sure you beat well after each addition.
After you add the flour and ricotta mixture, the cake batter will have doubled in size. One more thing- it will smell glorious.
Bake the cake in a 350 degree oven for 35-40 minutes. When you take it out, make sure that when you put a toothpick in the center, it comes out clean. I think I had to bake mine for an extra five minutes.
Cream the butter until it's fluffy- like a bunny. Add the powdered sugar, milk, lemon juice, vanilla, and salt. Mix with a whisk attachment until it's smooth. Frost the cake.
I wish I had pointers to frost the cake to make it look lovely, but I've got nothing. :) Just slather it on there until the tops and sides are covered. I added a little more lemon zest to the top to try and cover the fact that I don't know how to properly frost a cake.