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I made your reciepe last night and Husband liked it, I liked it, Sister and nephew liked it! Only change I made, I only had 6 eggs on hand, so when it came time to make the Ricotta cheese topping, I only used 3 eggs because that's all I had left, therefore I cut the sugar to 1/2 cup. If it was suppose to taste better with the 4th egg and the additional 1/2 cup of sugar, I'll never know til next time.. Oh, one more thing, I did not have yellow cake mix, only white, chocolate and strawberry, so I went with the white this time.. Next time I think I will do lemon! Thanks for sharing!!

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Wife2uRick March 20, 2014

This turned out to be a delightful cake, moist, not overly sweet, with a nice hint of cheesy lemon flavor. (I tasted it while it was still warm and that was a mistake. The cake needs to be completely cool for the cheesey layer to achieve its proper consistency.) I think this cake cries out for a fruit topping of some sort. It would be the perfect accompaniment. Thanks for a great recipe.

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Cindy W. October 21, 2008
Ricotta Cake