Sorry I haven't been posting I was on vacation but to make up for that I have a super cool recipe for you. Here it is!

Glazed Lemon Ricotta Cake

Lemon Glazed Ricotta Cake
Ricotta Cake:
1 ½ sticks unsalted butter, softened
15 ounces whole milk ricotta
1 ½ cups sugar
3 eggs
1 teaspoon vanilla
Zest and Juice of 1 large lemon
1 ½ cup all purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
Lemon Glaze:
2 cups powdered sugar
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside.
In a large mixer bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs one at a time, incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined.
Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments, mixing just until incorporated. Pour into the prepared pan and smooth our as needed. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.
Let cool in the pan for at least 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.