Meyer Lemon and Ricotta Cake

1 cup sugar
1 1/4 cups ricotta
3 eggs, separated
2 Meyer lemons, zest and juice
1 1/4 cups flour
1/2 tsp. ground cardamom
2 tsp. baking powder

Glaze and Candied Lemon Topping
1/3 cup Meyer lemon juice
1 2/3 cups powdered sugar

3 sliced Meyer lemons
2 cups sugar
2 cups water

Preheat oven to 350 degrees. In a large bowl, mix ricotta and sugar. Beat in egg yolks until creamy. Add juice of both lemons and zest from one. Mix in the flour, cardamom, and baking powder. In a separate bowl, whip egg whites until stiff peaks form. Gently fold whites into the batter, taking care not to overmix.

Pour batter into a buttered and floured 9-inch round cake pan. Bake for about 40 minutes or until toothpick comes out clean. Let cool in the pan for 5 minutes, then invert onto cooling rack.

For glaze, heat lemon juice and powdered sugar in a small saucepan over medium heat until sugar is dissolved.

For candied slices, heat water and sugar to a gentle boil, simmering for 5 minutes. Add lemon slices and cook for 5 minutes, until lemons have softened. Remove lemons with a slotted spoon and transfer to parchment paper.

With a skewer or toothpick, poke holes in the top of the cake, then pour warm glaze over it. Some will sink in; continue adding until you’ve used all of the glaze. Sweetly place the candied lemons on top.







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