Zesty Lemon Ricotta Snacking Cake
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted and at room temperature
- 1 1/4 cups BelGioioso Ricotta con Latte®, plus more for serving
- 3 eggs at room temperature
- Zest from 2 lemons, about 4 teaspoons
- 1 teaspoon vanilla
- Confectioners’ sugar, for finishing
- For the candied lemons:
- 1 cup sugar, plus more for garnishing
- 1 lemon sliced into 1⁄8-inch-thick rounds
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