Honeymoon cake

Honeymoon Cake (Lemon Ricotta Bundt cake)
Small 6-cup bundt cake mold

• 1  Stick Unsalted Butter At Room Temperature
• 10 oz Whole Milk Ricotta Cheese
• 1 Cup Granulated Sugar
• 2 Large Eggs
• dash of lemon extract
• dash of vanilla extract
• Zest of 1 Large Lemon (Save Rest For Glaze)
• 1  cup All-purpose Flour
• 1.5 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt

For The Lemon Glaze:

• 1.5 cups powdered sugar
• 3 TB fresh squeezed lemon juice

1. Preheat oven to 350 degrees. Butter and flour the bundt or ring pan.
2. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the eggs one at a time, mixing well between each. Add the extracts and lemon zest and mix until fully combined.
3. Sift together the flour, baking powder, soda, and salt.
4. Add the dry ingredients in several smaller parts, mixing just until incorporated.
5. Pour the batter into the prepared pan and smooth the top with a spoon as needed.
6. Bake 40-45 minutes, or until the cake tester comes out clean.
7. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
   Cool completely.
8. Whisk together the powdered sugar and lemon juice until smooth and thick.
9. Drizzle the lemon glaze over the top of the cake.
10. Let the glaze set for 30 minutes and then cut into wedges and serve.