LEMON RICOTTA CAKE

We are lemon fans around here, but let me tell you that this isn’t my first rodeo when it comes to Ricotta Cake. This is one of our absolutely favorite recipes that we now have it in three forms. Lemon, Italian Ricotta Cake and Chocolate Ricotta Cake.

It is the recipe that is so popular in our house and among friends that we keep whipping it up and changing up the flavors, and none of them have ever disappointed. So now we have a flavor for whatever your mood is.


Ingredients
15 oz container ricotta cheese
4 large eggs
2 tsp lemon extract or more depending on your liking
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 box white cake mix
3/4 cup heavy cream
Glaze:
2 cups powdered sugar
3-4 Tbs lemon juice
1 Tbs lemon zest
1-2 Tbs milk optional

Instructions
Preheat oven to 325.
Spray a 10" springform pan with non-stick cooking spray.
In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
Add in your cake mix and beat until just incorporated.
Add in heavy cream mixing until blended in.
Pour into prepared pan and bake for about 60 minutes or until center is set.
Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
Once cooled make your glaze by mixing your powdered sugar, lemon juice and lemon zest together in bowl.
Pour over cooled cake.
Cut and serve.

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