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- 6oz (180gr) butter, soft
- 1 1/2 cups sugar
- 3 large eggs
- 15oz (450gr) ricotta
- 1 tsp almond extract
- zest from 1 1/2 lemons
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Lemon Glaze:
- 1 cup powdered sugar
- 4 tbs lemon juice (from 1 1/2 lemons)
View Full Recipe at Thyme for Cooking, the Blog
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