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Italian Ricotta Lemon Cake With Blueberry Topping Recipe

Italian Ricotta Lemon Cake With Blueberry Topping Recipe

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Italian Ricotta Lemon Cake With Blueberry Topping

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Ingredients:

Serving

2 cups sugar
1 cup softened butter
1/2 cup ricotta cheese
1/2 cup milk
3 cups all-purpose flour
1 1/2 tsp lemon extract
1 lemon , zest of
4 large eggs
powdered sugar, for topping
3 cups blueberries
3/4 cup sugar
1 tsp lemon juice

Directions:

For the cake:.
Preheat the oven to 350 degrees F.
Butter and flour a 9 cake pan.
In a bowl, mix together the butter and sugar until fluffy.
Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
Pour into your prepared pan.
Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Topping:.
Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
Once the cake has cooled, dust lightly with the powdered sugar.
Serve a small slice with a spoonful of blueberry topping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	852.51 Kcal (3569 kJ)
Calories from fat	335.42 Kcal
		% Daily Value*
Total Fat	37.27g	57%
Cholesterol	216.21mg	72%
Sodium	82.03mg	3%
Potassium	247.62mg	5%
Total Carbs	116.48g	39%
Sugars	62.64g	251%
Dietary Fiber	3.65g	15%
Protein	14.67g	29%
Vitamin C	12.9mg	21%
Vitamin A	0.4mg	13%
Iron	1.4mg	8%
Calcium	112mg	11%

Amount Per 100 g
Calories	270.36 Kcal (1132 kJ)
Calories from fat	106.37 Kcal
		% Daily Value*
Total Fat	11.82g	57%
Cholesterol	68.56mg	72%
Sodium	26.01mg	3%
Potassium	78.53mg	5%
Total Carbs	36.94g	39%
Sugars	19.86g	251%
Dietary Fiber	1.16g	15%
Protein	4.65g	29%
Vitamin C	4.1mg	21%
Vitamin A	0.1mg	13%
Iron	0.4mg	8%
Calcium	35.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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