Lemon Ricotta Cake
Lemon Ricotta Cake
A moist lemon cake made with ricotta cheese.
Lemon Ricotta Cake
Lemon Ricotta Cake
A moist lemon cake made with ricotta cheese.
Servings Prep Time
8 10minutes
Cook Time
60minutes
Servings Prep Time
8 10minutes
Cook Time
60minutes
Ingredients
  • 1 Box of Betty Crocker Super Moist Lemon Cake Mix15.25 oz
  • 1lb ricotta cheese
  • 1 Cup of Heavy Cream
  • 1/2cup olive oil
  • 4 eggs
  • Powder Sugar for Sprinkling
  • cooking spray
  • 9 1/2 ” springform pan
Instructions
  1. Pre-heat oven to 325 degrees F.
  2. Mix together the ricotta cheese and heavy cream with a hand blender or stand mixer until creamy. Then add the eggs one at a time – mixing a little in between each egg, Add the olive oil and continue to mix thoroughly, Then add the cake mix. Combine all the ingredients thoroughly and pour into a greased spring form pan. Place the pan in the oven on the center rack
  3. Bake in the oven for 1 hour or until the cake is very lightly browned on top and the sides and is firm to the touch. Let stand for 10 minutes, Release the the sides of the pan and continue to cool. Refrigerate until cold or overnight. Sprinkle with powder sugar before serving.
Recipe Notes

*Oven temperatures vary. This recipe was tested in a dark coated pan. The cake was baked on a non-convection setting at 325 degrees F.