Lemon Ricotta Cake

Submitted by KelBel

"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."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 6

ingredients

• 1 (9 ounce) box yellow cake mix (jiffy)
• 1 egg
• 1⁄2 cup cold water
• 1 cup part-skim ricotta cheese
• 1 teaspoon lemon extract
• 1⁄2 cup sugar

directions

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

Reviews

[Shelby Jo]

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!

 

[Kizzikate]

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!

 

[Sydney Mike]

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!