Lemon Ricotta Cake
This Lemon Ricotta Cake is a yummy citrus cake recipe which you could whip up in a bowl without having leftovers!
Servings 12 slices
- 15 oz container ricotta-cheese
- ¾ cup heavy-cream
- ½ tsp vanilla-extract
- ½ cup vegetable-oil
- 4 large eggs
- 1 box white-cake mix
- 2 tsp lemon-extract or more depending on your liking
- 4 tbs lemon-juice
- 2 cups powdered-sugar
- 1 tbs lemon-zest
- 2 tbs milk (Optional)
Preheat oven to 325°F and then spray a 10" springform pan with non-stick cooking-spray.
In large-bowl beat with hand mixer your ricotta, eggs, oil and extracts till blended, then add on your cake mixture and beat until just incorporated.
Add heavy-cream mixing till combined in. Pour into prepared pan and bake for approximately a hour or until middle is set.
Remove from oven & cool in pan for approximately 5minutes then remove edges & cool completely.
Once cooled make your glaze by mixing your powdered-sugar, lemon-juice and lemon-zest together in bowl.
Pour over cooled cake and cut then serve.