LEMON RICOTTA CAKE
Lemon Ricotta Cake
15 oz container ricotta cheese
4 large eggs
2 tsp lemon extract or more depending on your liking
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 box white cake mix
3/4 cup heavy creamGlaze:
2 cups powdered sugar
3-4 Tbs lemon juice
1 Tbs lemon zest
1-2 Tbs milk optional
Preheat oven to 325.
Spray a 10" springform pan with non-stick cooking spray.
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, lemon juice and lemon zest together in bowl.
Pour over cooled cake.
Cut and serve.
Happy National Sponge cake day!!