• 1 cup sugar
• ¾ cup butter, softened (one and a half sticks)
• 1 cup ricotta cheese
• 3 large eggs
• ¼ cup lemon juice (from one large lemon)
• 1 tablespoon lemon zest (from one large lemon)
• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest

Note: For Angela’s complete/printable recipe, click here.