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    You are in: Home / Recipes / Lemon Ricotta Cake Recipe
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    Lemon Ricotta Cake

    Lemon Ricotta Cake. Photo by Shelby Jo

    1/3 Photos of Lemon Ricotta Cake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    KelBel's Note:

    This is a great, moist cake. Perfect as a base for strawberries or raspberries. Makes a square pan or 6 Texas Sized Muffins, perfect for a small family or couple.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Grease and flour 9x9 or 6 jumbo muffin pan.
    3. 3
      Mix cake mix, egg and water together and pour into prepared pan.
    4. 4
      Mix ricotta,lemon and sugar until well blended with hand mixer.
    5. 5
      Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
    6. 6
      Bake for 30-40 minutes.
    7. 7
      Serve with berries or chocolate syrup.

    Ratings & Reviews:

    • on February 04, 2008


      I made this into the muffins instead of the cake. It was alright. It just didn't do much for me. I made it because I had some ricotta left over from another recipe that I needed to use up. I had it plain, I didn't top it with anything, maybe some topping would have helped. Sorry!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2007


      Divine dessert!!! I love finding smaller recipes to cook for 1 or 2, and this one is going into regular rotation! I also used the Jiffy cake mix, it's always been a foavorite of ours. Served with strawberries and a dollop of whipped topping. MMMMMM!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2007


      A very nice cake, & easy to make, too! I followed the directions for the cake, & topped it off with sliced fresh strawberries AND a drizzle of chocolate fudge! A great recipe, & thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Ricotta Cake

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.7
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 3.0 g
    Cholesterol 48.8 mg
    Sodium 342.7 mg
    Total Carbohydrate 52.0 g
    Dietary Fiber 0.4 g
    Sugars 35.2 g
    Protein 7.5 g

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