Italian Ricotta Lemon Cake With Blueberry Topping

Recipe by Leslie
READY IN: 1hr
SERVES: 6-8
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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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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