Ingredients for Italian Ricotta Lemon Cake With Blueberry Topping
- 1 ½ cups (300g) granulated sugar
- Butter
- 15 ounces (425g) whole milk ricotta cheese
- Milk
- All Purpose Flour
- Lemon Extract
- Lemon, Zest Of
- 3 large eggs
- Powdered Sugar
- 2 cups (250g) fresh or frozen blueberries
- Lemon Juice
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How to Make Italian Ricotta Lemon Cake With Blueberry Topping
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together ricotta cheese, sugar, and lemon zest until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the eggs and lemon juice.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the blueberry topping: In a saucepan, combine blueberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5-7 minutes).
- Let the cake cool completely in the pan before adding the blueberry topping.
- Once cooled, spread the blueberry topping evenly over the cake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
397g
Fat
113g
Carbs
50g
