ITALIAN LEMON RICOTTA CAKE


ITALIAN LEMON RICOTTA CAKE


INGREDIENTS

White Cake Mix
Ricotta
Eggs
Lemon extract
Vanilla extract
Vegetable oil
Heavy cream
Powdered sugar
Lemon juice

Instructions:

Preheat oven to 325.
Spray a 10″ springform pan with non-stick cooking spray, set aside.
In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
Add in your cake mix and beat until just incorporated.
Add in heavy cream mixing until blended in.
Pour into prepared pan and bake for about 60 minutes or until center is set.
Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
Once cooled make your glaze by mixing your powdered sugar and lemon juice together in bowl.
Pour over cooled cake and top with lemon slice if desired.