Lemon Ricotta Cake
This cake is the perfect dessert to welcome spring! It is an Italian inspired cake, made from scratch that has an irresistible flavor. The ricotta in the cake gives moisture and delicious richness and the lemon zest adds a welcome touch. Believe me, this is a cake that people will not forget!
Ingredients
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 3/4 cup heavy cream
- 2 tsp lemon extract or more depending on your liking
- 15 oz container ricotta cheese
- 1 box white cake mix
Glaze:
- 1 Tbs lemon zest
- 3-4 Tbs lemon juice
- 2 cups powdered sugar
- 1-2 Tbs milk optional
Instructions
First, preheat the oven to 325.
Then, spray a 10-inch springform pan with nonstick cooking spray.
In a large bowl, beat your ricotta, eggs, extracts and oil with the hand mixer until combined.
Add your cake mix and beat until incorporated.
Add the heavy cream mixture until smooth.
Pour into prepared pan and bake for about 60 minutes or until the center is set.
Remove from the oven and let cool in the pan for about 5 minutes, then remove the edges and cool completely.
Once cooled, make your icing by mixing your powdered sugar, lemon juice and lemon zest in a bowl.
Pour over the cooled cake.
Happy Cooking Time.
