Italian Ricotta Lemon Cake With Blueberry Topping |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever. Ingredients:
2 cups sugar |
1 cup softened butter |
1/2 cup ricotta cheese |
1/2 cup milk |
3 cups all-purpose flour |
1 1/2 teaspoons lemon extract |
1 lemon, zest of |
4 large eggs |
powdered sugar, for topping |
3 cups blueberries |
3/4 cup sugar |
1 teaspoon lemon juice |
Directions:
1. For the cake:.
2. Preheat the oven to 350 degrees F.
3. Butter and flour a 9 cake pan.
4. In a bowl, mix together the butter and sugar until fluffy.
5. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
6. Pour into your prepared pan.
7. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
8. Topping:.
9. Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
10. Once the cake has cooled, dust lightly with the powdered sugar.
11. Serve a small slice with a spoonful of blueberry topping.
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