This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.
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Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html
2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder
– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.
½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.
4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar
– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.
Sugared Lemon Zest:
2-3 Tbsp sugar
– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.