Inspired by the abandoned lemons and nearly-expired ricotta cheese in my fridge.
Inspired by the 1989 Patrick Swayze classic in name only because I just watched it.
“It kick you in your private parts with lemon.”
“I liked it”
1 1/4 c softened butter
2 c sugar
1/2 c lemon juice
zest of 2 lemons
1/2 tsp grated ginger
1 tsp vanilla extract
14 oz whole-milk ricotta (no idea how many cups this is…sorry)
2 1/2 cups flour
1/2 c powdered sugar
2 tbsp fresh lemon juice
dash of vanilla extract
Cream the butter and sugar together until it looks tasty. Add the lemon juice, zest, ginger, vanilla, eggs, and ricotta and beat it until it’s all incorporated.
Do not do what I did. Do not use low-fat ricotta. Actually, what I was using – “ricotta magra” – ended up being fat-free low-sodium ricotta. It was nasty.
Then add the flour and beat for a few minutes. Bake it around 325 for 40 minutes or until it looks almost done (but not done yet).
To make the glaze: mix the three ingredients together. Wait until the cake is completely cooled before glazing it.
Adapted from this. The photos don’t show the glaze because…I ate some before glazing it.