Lemon Ricotta Cake

"A Lemon Ricotta Cake that is moist, flavorful, simple and delicious, this Lemon Ricotta Cake is a delicious orange cake recipe that you can prepare in one bowl and never have leftovers!


Course: Dessert: American, Italian Time: 10 minutes Cook time: 1 hour Total time: 1 hour 10 minutes Serves: 12 slices Calories: 452Author: Tornadough Alli

Material

• 15 ounce containers of ricotta cheese
• 4 large eggs
• 2 tsp lemon extract or more depending on your desire
• 1/2 teaspoon vanilla extract
• 1/2 cup of vegetable oil
• 1 box of white cake mix
• 3/4 cup thick cream

Layer:

• 2 cups of powdered sugar
• Lemon juice 3-4 Tbs
• 1 Tbs lemon
• 1-2 Tbs of optional milk

Instructions

• Preheat the 325th oven.
• Spray a 10 "spring shaped pan with non-stick spray.
• In a large bowl, shake together with your Ricotta mixer hand, egg, extract and oil until mixed.
• Add your cake mixture and shake until freshly added.
• Add thick cream until well blended.
• Pour into prepared pans and bake for about 60 minutes or until the center is set.
• Remove from the oven and cool in the pan for about 5 minutes then lift the edges and cool completely.
• After chilling, make glaze by mixing powdered sugar, lemon juice, and lemon zest together in a bowl.
• Pour the cold cake.
• Cut and serve.

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