Directions:
- In a large bowl, combine the eggs, ricotta cheese, sugar and lemon peel; set aside.
- In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
- Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.16 Kcal (796 kJ) | ||
| Calories from fat | 96.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Cholesterol | 74.93mg | 25% | |
| Sodium | 83.11mg | 3% | |
| Potassium | 76.27mg | 2% | |
| Total Carbs | 18.86g | 6% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 218.88 Kcal (916 kJ) | ||
| Calories from fat | 111.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 17% | |
|---|---|---|---|
| Cholesterol | 86.25mg | 25% | |
| Sodium | 95.66mg | 3% | |
| Potassium | 87.79mg | 2% | |
| Total Carbs | 21.71g | 6% | |
| Sugars | 7.18g | 25% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 6.33g | 11% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.7mg | 3% | |
| Calcium | 80.6mg | 7% | |
* 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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