Lemon-Ricotta Layer Cake

Instructions

Lemon-Ricotta Cake:

1. Heat oven to 350°F. Line bottoms of three greased 6-inch round baking pans with parchment paper; grease paper. 
2. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined.
3. Whisk the ricotta, buttermilk, lemon zest, lemon juice and almond extract in a bowl. Combine the flour, baking powder, baking soda and salt in another bowl; gradually add to butter mixture alternately with ricotta mixture, beating each addition until combined.
4. Pour batter into prepared pans. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes in pans before removing to wire racks. Remove parchment. Cool completely.

Vanilla Frosting:

1. Cream butter and 2 1/2 cups confectioners’ sugar in a large bowl until light and fluffy. Gradually add remaining confectioners' sugar, beating each addition until combined. Beat in the vanilla, cream and food coloring if desired until blended.
2. Place one cake layer on a serving platter. Spread heaping 1/2 cup frosting on layer. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.

Speckle Decoration: 

1. Combine almond extract and luster dust if desired. Dip into luster dust mixture with a new, stiff-bristle paint brush; gently tap to remove excess color. Flick brush towards the cake to create a speckle decoration pattern. Store cake in the refrigerator.