ATTENTION: IF YOU LOVE LEMON, STOP WHAT YOU ARE DOING! Lemon Ricotta Cake will have you screaming from the rooftops, it’s just so good! Simple as it is delicious, add your favorite white cake mix along with an explosion of luscious, real, zesty lemon, creamy ricotta cheese, and heavy-on-my-mind cream and you will have a raise-the-rooftop kind of cake! This richly acclaimed Lemon Ricotta Cake just raised the bar, the flag, and anything else that salutes the decadent lemon-ness that you love. If you know, you know. LEMON LOVERS UNITE!
Ingredients
For the cake:
- 1 (15-ounce) container ricotta cheese
- 4 large eggs
- 2 teaspoons lemon extract
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 box white cake mix
- 3/4 cup heavy cream
- 1 lemon, optional, sliced, for garnish
For the glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon milk, optional
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Coat a 10-inch springform pan with nonstick cooking spray.
Step 3 –In a large bowl, add the ricotta cheese, the eggs, the lemon extract, the vanilla extract, and the vegetable oil and use an electric hand mixer to beat until combined.
Step 4 –Add the cake mix to the ricotta cheese mixture and beat until just combined.
Step 5 –Add the heavy cream to the cake batter and beat until well blended.
Step 6 –Transfer the cake batter to the prepared springform pan and bake until the center is set, about 1 hour.
Step 7 –Transfer the baked cake to a wire rack and let cool, about 5 minutes.
Step 8 –Remove the edge of the springform pan and let the cake cool completely.
Step 9 –Once the cake has cooled, in a medium bowl, add the confectioners’ sugar, the lemon juice, the lemon zest, and the milk and whisk until smooth.
Step 10 –Evenly pour the glaze over the top of the cooled cake and let it run over and down the edges.
Step 11 –Garnish the cake with the sliced lemon, then slice the cake and serve.
