Directions:
- Preheat the oven to 350°F.
- Whisk eggs and sugar. Add almond meal and butter, and stir well.
- Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
- Grease 8 round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
- Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.68 Kcal (539 kJ) | ||
| Calories from fat | 78.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 59.57mg | 20% | |
| Sodium | 25.43mg | 1% | |
| Potassium | 34.29mg | 1% | |
| Total Carbs | 10.27g | 3% | |
| Sugars | 8.87g | 35% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 250.38 Kcal (1048 kJ) | ||
| Calories from fat | 151.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 13% | |
|---|---|---|---|
| Cholesterol | 115.9mg | 20% | |
| Sodium | 49.48mg | 1% | |
| Potassium | 66.71mg | 1% | |
| Total Carbs | 19.98g | 3% | |
| Sugars | 17.25g | 35% | |
| Dietary Fiber | 0.86g | 2% | |
| Protein | 6.15g | 6% | |
| Vitamin C | 5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 69mg | 4% | |
* 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.
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