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Ricotta Lemon Cake With Blueberry Topping Recipe

Ricotta Lemon Cake With Blueberry Topping Recipe

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Ricotta Lemon Cake With Blueberry Topping

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Ingredients

Count

Nutrition

637

Calories

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Ingredients:

Serving

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, and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool.
To prepare the 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	637.28 Kcal (2668 kJ)
Calories from fat	251.56 Kcal
		% Daily Value*
Total Fat	27.95g	43%
Cholesterol	162.15mg	54%
Sodium	61.38mg	3%
Potassium	175.71mg	4%
Total Carbs	86.71g	29%
Sugars	46.76g	187%
Dietary Fiber	2.52g	10%
Protein	10.93g	22%
Vitamin C	5.8mg	10%
Vitamin A	0.3mg	9%
Iron	1mg	5%
Calcium	82.1mg	8%

Amount Per 100 g
Calories	277.99 Kcal (1164 kJ)
Calories from fat	109.73 Kcal
		% Daily Value*
Total Fat	12.19g	43%
Cholesterol	70.73mg	54%
Sodium	26.77mg	3%
Potassium	76.65mg	4%
Total Carbs	37.82g	29%
Sugars	20.4g	187%
Dietary Fiber	1.1g	10%
Protein	4.77g	22%
Vitamin C	2.5mg	10%
Vitamin A	0.1mg	9%
Iron	0.4mg	5%
Calcium	35.8mg	8%

* 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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