Recipe Thursday - Mini Ricotta Cakes with Lemon Glaze

I found the mini ricotta cake recipe on this blog and immediately knew I had to try it! (especially since I accidentally bought a huge tub of Ricotta cheese instead of sour cream). I changed it slightly to suit my taste (mainly added more salt cause that's how I roll) and they turned out so light and fluffy and moist and num-yum-yum. I thought they would be great with a lemon glaze so I added that to the recipe. Boy was I right, cause as my son would say, mmmm-licious!

Mini Ricotta Cakes with Lemon Glaze
Makes 2 dozen.

2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. granulated sugar
1 c. ricotta cheese
1 egg
1 tsp vanilla

Preheat oven to 350 and lightly grease two baking sheets (or line with parchment).
Mix flour, baking soda, baking powder, and salt.
Beat butter and granulated sugar together until blended. Add ricotta, egg, and vanilla and beat until blended. On low speed, add flour mixture. Drop by tablespoonfuls onto cookie sheets and bake until golden brown around the edges, about 10-12 minutes. Let cool on sheets for a few minutes then dip the tops in glaze and let it roll oh so wonderfully down the sides!

Lemon Glaze

1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 lemon, zested
(If your glaze is too thick you can add a little milk until it's the consistency you like)

Combine the powdered sugar, lemon juice and lemon zest in small bowl and stir until smooth.
Dip tops of cakes in glaze and let it slowly spread down the sides. Glaze will harden.