Italian Ricotta Lemon Cake With Blueberry Topping

Italian Ricotta Lemon Cake With Blueberry Topping created by Rita1652

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

Ready In:
1hr
Serves:
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ingredients

directions

  • For the cake:

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

  • Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
  • Once the cake has cooled, dust lightly with the powdered sugar.
  • Serve a small slice with a spoonful of blueberry topping.
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RECIPE MADE WITH LOVE BY

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

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  1. 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.
  2. 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.
  3. Annacia
    Italian Ricotta Lemon Cake With Blueberry Topping Created by Annacia
  4. 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.
  5. CaliforniaJan
    Italian Ricotta Lemon Cake With Blueberry Topping Created by CaliforniaJan
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