Italian Ricotta Lemon Cake With Blueberry Topping

“Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever.”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Preheat the oven to 350 degrees F.
  3. Butter and flour a 9" cake pan.
  4. In a bowl, mix together the butter and sugar until fluffy.
  5. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
  6. Pour into your prepared pan.
  7. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
  8. Topping:.
  9. Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
  10. Once the cake has cooled, dust lightly with the powdered sugar.
  11. Serve a small slice with a spoonful of blueberry topping.

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