Glazed Lemon Ricotta Cake

"I can’t praise this Glazed Lemon Ricotta Cake enough. You will understand why once you taste it. It is made in a bundt pan and is extremely moist and soft. The directions say to butter the bundt pan instead of using shortening. It gives the outside of the cake a wonderful golden brown color. When mixing the wet ingredients the batter will look like it’s curdled but once you add the dry ingredients that “curdled” look goes away. This is a delicious cake you will make often!"

Preparation Time20 min

Cooking Time35 min

Cooking MethodOven