How to make
In a bowl, beat the room temperature eggs and the sugar into a fluffy cream.
First, add the ricotta and the softened butter, then mix, until a smooth mixture is obtained.
Add the grated peel, the juice of the lemons (set aside three tablespoons for the glaze) and the vanilla.
The flour is sifted along with the baking powder and along with the almond flour and added in several portions to the remaining mixture.
Everything is mixed well and transferred into a greased and floured mold.
The lemon cake is baked in an oven preheated to 360°F (180°C) for about 50 minutes.
Take it out and turn it over onto a wire rack to cool completely. While it cools, prepare the glaze.
For it, it is necessary to beat the egg white with powdered sugar. Pour a little of the lemon juice, by being careful not to make it too liquid. Pour the finished glaze over the cooled sponge cake
When the glaze has hardened, the sponge cake is decorated and served.
The Lemon and Ricotta Sponge Cake is amazing!
