Citrus Ricotta Cake

Ingredients

1 stick unsalted butter, softened
1/4 cup BelGioioso Ricotta con Latte® cheese
1 1/2 cups powdered sugar
4 eggs
3/4 cup flour
2 Tbsp. lemon juice
1/2 tsp. lemon zest
2 Tbsp. orange juice
1/2 tsp. orange zest
1/4 tsp. almond extract
Fresh berries

Icing

2 Tbsp. butter, melted
2 cups powdered sugar
2 Tbsp. orange juice
2 Tbsp. lemon Juice
You may add zest of lemon and orange if desired

Directions

Preheat oven to 350˚F. In a bowl, cream butter, BelGioioso Ricotta con Latte® and powdered sugar. Add eggs, one at a time, scraping down the sides often. Add flour, juices, zests and almond extract. Mix until just combined. Place mixture into a greased 8" x 3" spring form pan. Bake for one hour or until a toothpick placed in the center comes out clean. Allow the cake to cool, remove from pan, place on cake stand, drizzle with icing and top with fresh berries.

To make the icing: Combine all ingredients. You may add a little more orange juice or lemon juice if you need to thin it out.