Ricotta Lemon Cake With Blueberry Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Moist, light, and lemon flavored, this cake is perfect for a topping of sweetened berries. A small slice of heaven to end your meal! Ingredients:
cake |
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 |
zest of 1 lemon, finely chopped |
4 large eggs |
powdered sugar for topping |
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, and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool.
8. To prepare the TOPPING
9. combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened.
10. Remove and cool.
11. 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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