Lemon ricotta cakes with lemon cream cheese glaze
ByronTalbott · ♥ 1.2K likes · 51.1K views · 7 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole eggs
- ¾ cup sugar
- 4 tbsp melted butter
- 1 tbsp vanilla paste
- ½ cup milk
- ¾ cup ricotta cheese
- 1½ cup cake flour
- 1½ tsp baking powder
- 1 cup powdered sugar
- 1 tbsp vanilla bean paste
Whisk the eggs and sugar until fluffy and leaving ribbons.
- lemon zest
Add melted butter, plenty of lemon zest, vanilla paste, milk and strained ricotta; whisk well and add a pinch of salt.
- salt
Add cake flour and baking powder and whisk gently just until combined, leaving a few clumps; do not overmix.
- fresh lemon juice
Before fully mixed, add a little fresh lemon juice to react with the baking powder and fluff the batter.
Cake flour, baking powder and lemon juice
Set the pans on a tray, fill with batter and bake at 350F about 20 minutes, until the tops are golden brown.
- 1 whole lemon zest
- cream cheese
- lemon juice
For the glaze, mix powdered sugar, vanilla bean paste, the zest of a whole lemon, a scoop of cream cheese and a little lemon juice until thick but runny.
Lemon cream cheese glaze
Cool the cakes about 30 minutes, until the sides start to separate from the pans; loosen and turn out onto the tray.
Cooling and unmoulding
- lemon zest
Glaze lightly, letting it run off the edges, and finish with pieces of lemon zest.