2 9-inch cake pans
3 large eggs
1 1/2 cups sugar
15 ounces ricotta
3/4 cup butter
1/4 cup limoncello liquor
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
8 ounces cream cheese softened
1 teaspoon vanilla
3-4 cups powdered sugar
8
Ferraro# 2040050- Salt
Ferraro# 120574- Sugar, granulated
Ferraro# 0000042- Lemon
Ferraro# 0900037- Country Brand Ricotta
Ferraro# 1500064- All purpose flour
Ferraro# 5000736- Baking soda
Ferraro# 0920163- Butter, unsalted
Ferraro# 0800134- Large eggs
Ferraro# 2000210- Vanilla extract
Ferraro# 0800134- Cream cheese
Ferraro# 2020056- Powdered sugar