Ingredients for Lemon Ricotta Cake
- Yellow Cake Mix
- 2 large eggs
- Cold Water
- Part Skim Ricotta Cheese
- Lemon Extract
- 1/4 cup granulated sugar
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How to Make Lemon Ricotta Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x9 inch square baking pan or six jumbo muffin tins.
- In a large bowl, combine 1 box (15.25 oz) lemon cake mix, 2 large eggs, and 1/2 cup water. Mix according to cake mix instructions.
- Pour batter into the prepared pan or muffin tins.
- In a separate bowl, beat together 15 oz ricotta cheese, 1/4 cup granulated sugar, and 2 tablespoons lemon zest until smooth and creamy using a hand mixer.
- Spoon the ricotta mixture evenly over the cake batter, ensuring it's spread as evenly as possible. For muffins, use approximately 2 tablespoons of ricotta mixture per muffin.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. For muffins, check for doneness around 25-30 minutes.
- Let the cake cool completely in the pan before serving. Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
141g
Fat
15g
Carbs
17g
