Ingredients
-
-
2
-
1
-
1/2
-
1/2
-
3
-
1 1/2
-
1
-
4
-
-
-
3
-
3/4
-
1
-
Directions
Italian Ricotta Lemon Cake With Blueberry Topping, Lemon flavored and moist, this cake is delicious with a topping of sweetened berries From Italian Forever , This was good and very dense and rich! It looked very elegant and made a great impression at a dinner party My only complaint was that is was a tad too sweet I will definitely decrease the sugar in the topping next time if not in the cake as well , Made for ZWT #7 and the Witchin Kitchen team I made as directed and only change was to increase the making time to almost an hour I want to comment also about the servings this is baked in a large cake pan and I think the servings should be more like 10 – 12 The cake itself was a little dry but great with the sauce Thanks for posting
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Steps
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1
Done
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For the Cake: |
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2
Done
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Preheat the Oven to 350 Degrees F. |
|
3
Done
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Butter and Flour a 9" Cake Pan. |
|
4
Done
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in a Bowl, Mix Together the Butter and Sugar Until Fluffy. |
|
5
Done
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Add the Eggs, Lemon Extract, Milk, Ricotta, Flour and Lemon Zest, and Beat Well For 2 Minutes on High Speed. |
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6
Done
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Pour Into Your Prepared Pan. |
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7
Done
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Bake 45-50 Minutes, or Until a Toothpick Inserted in the Center Comes Out Clean. Allow to Cool. |
|
8
Done
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Topping: |
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9
Done
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Combine the Blueberries, Lemon, Sugar and 1/2 Cup of Water, and Cook Until Thickened. Remove and Cool. |
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10
Done
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Once the Cake Has Cooled, Dust Lightly With the Powdered Sugar. |
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11
Done
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Serve a Small Slice With a Spoonful of Blueberry Topping. |
