Italian Ricotta Lemon Cake With Blueberry Topping

Submitted by Leslie

"Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 1 Cake
• Serves: 6-8

ingredients

• Cake

• 2 cups sugar
• 1 cup softened butter
• 1⁄2 cup ricotta cheese
• 1⁄2 cup milk
• 3 cups all-purpose flour
• 1 1⁄2 teaspoons lemon extract
• 1 lemon, zest of
• 4 large eggs
• powdered sugar, for topping

• For the topping

• 3 cups blueberries
• 3⁄4 cup sugar
• 1 teaspoon lemon juice

directions

1. For the cake:

2. Preheat the oven to 350 degrees F.
3. Butter and flour a 9" cake pan.
4. In a bowl, mix together the butter and sugar until fluffy.
5. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
6. Pour into your prepared pan.
7. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

8. Topping:

9. Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
10. Once the cake has cooled, dust lightly with the powdered sugar.
11. Serve a small slice with a spoonful of blueberry topping.

Reviews

[Annacia]

I adore the cheesecakeyness of this and whats not to love about lemon! I used 1 cup of Splenda for the sugar and that was spot on. I wondered about no baking powder but I'm so glad that I didn't give into my my doubt and just followed the recipe as written. I got a deep, moist, creamy cheesecake like (toward the center)pan of goodness. Skipped the sugar topping because Splenda just doesn't look as nice as sugar, I baked for the min time given but will cut back of that next time as the outside next to the pan was done a bit more than I would have liked. Not the recipes fault, my oven is an over achiever. Made for ZWT7.

 

[confectionist]

Wowee....this was amazing. I added 2 tsp of baking powder and had to split the cake into to 8 inch pans. Also, I didn't have lemon extract, but used the juice from one lemon....cake came out light and fluffy, moist and delicious. YUM!

 

[sofie-a-toast]

This was good and very dense and rich! It looked very elegant and made a great impression at a dinner party. My only complaint was that is was a tad too sweet. I will definitely decrease the sugar in the topping next time if not in the cake as well.

 

[CaliforniaJan]

Made for ZWT #7 and the Witchin Kitchen team. I made as directed and only change was to increase the making time to almost an hour. I want to comment also about the servings...this is baked in a large cake pan and I think the servings should be more like 10 - 12. The cake itself was a little dry but great with the sauce. Thanks for posting.

 

[ltMinggt]

I did not make the cake part of this recipe, I only made the blueberry topping to serve over some pancakes. It was exactly what I was looking for. I had to use frozen berries, but we couldn't tell the difference. I think this sauce would be very good served over vanilla ice cream or lemon sherbert.