Very Easy Lemon Ricotta Cake

cakes

You can see it was so good, the glaze never made it on the cake!

This is so rich, moist, yet not too sweet.  I like it without the glaze and just dusted with confectioner's sugar.  I have made this without an electric mixer and it came out just fine.      

Cake:
2 eggs, lightly beaten
1/2 c melted butter
3/4 c sugar
zest of 2 lemons
juice of 1 lemon
1/2 c Ricotta cheese
1/2 c flour
1 & 1/2 tsp baking powder
1/4 tsp salt

Glaze:
1/2 c sugar
juice from 1 lemon
2 tbsp butter

Cake Directions:

1. In a  bowl, combine the sugar, lemon zest, and melted butter.  Beat until well mixed.
2. Add in one egg at a time, beating after each addition.
3. Add ricotta cheese and juice from one lemon.  (I think the first time I made this, I forgot to add the lemon juice.  Still OK!)
4. Add flour, baking powder, and salt; stir or beat until mixed.
5. Pour into 9" cake pan, spring form pan, 8" Pyrex square dish, or pie pan that has been greased and dusted with flour.
6. Bake for 30 minutes at 350 degrees or until golden brown.  I usually have to bake it longer; it depends on the pan you use.  
7. Cool, then glaze (recipe below) or dust with confectioner's sugar.  You can just leave it plain and serve warm with vanilla ice cream. 

Glaze Directions:

1. In a small saucepan, combine  sugar, butter, and juice of one lemon.  Stir over medium heat until sugar is dissolved and butter is melted.
2. Remove from heat and let cool slightly.
3. Using a spoon, drizzle and spoon over cooled cake.