Ricotta Lemon Cake With Blueberry Topping
From mystic_river1 16 years ago
- 45 minutes to make
- Serves 8
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: shopping list
- 2 Cups sugar shopping list
- 1 Cup Softened butter shopping list
- 1/2 Cup ricotta cheese shopping list
- 1/2 Cup milk shopping list
- 3 Cups all-purpose flour shopping list
- 1 1/2 Teaspoons lemon extract shopping list
- Zest Of 1 lemon, Finely Chopped shopping list
- 4 Large eggs shopping list
- powdered sugar For Topping shopping list
- Topping: shopping list
- 3 Cups blueberries shopping list
- 3/4 Cup sugar shopping list
- 1 Teaspoon lemon juice shopping list
How to make it
- For the CAKE,
- preheat the oven to 350 degrees F.
- Butter and flour a 9" cake pan.
- In a bowl, mix together the butter and sugar until fluffy.
- Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
- Pour into your prepared pan, and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool.
- To prepare the TOPPING
- combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened.
- Remove and cool.
- Once the cake has cooled, dust lightly with the powdered sugar. Serve a small slice with a spoonful of blueberry topping.
The Rating
Reviewed by 4 people-
I have made something very similar before, and it IS a great combination of flavours! Thanks (yet again!) Mystic!
kukla
in Barrie, Ontario loved it
-
I love everything about this recipe. Can't wait to try it. Really great post, thank you for sharing.
marriage
in Apalachin loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "