Get the recipe below by the incredible Kristine from Kristine’s Kitchen!
For the cake
- 1 1/2 cups cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. lemon zest from about 2 medium lemons
- 1/2 cup 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 eggs at room temperature
- 1 cup ricotta cheese
- 1/4 cup freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
For the almond glaze and topping:
- 1 cup powdered sugar sifted
- 3 tbsp. lemon juice
- 1/2 tsp. almond extract
- 1/2 tsp. lemon zest
- 2 tbsp. sliced almonds for topping
