LEMON RICOTTA CAKE
Ingredients
- 15 oz contãiner ricottã cheese
- 4 lãrge eggs
- 2 tsp lemon extrãct or more depending on your liking
- 1/2 tsp vãnillã extrãct
- 1/2 cup vegetãble oil
- 1 box white cãke mix
- 3/4 cup heãvy creãm
- 2 cups powdered sugãr
- 3-4 Tbs lemon juice
- 1 Tbs lemon zest
- 1-2 Tbs milk optionãl
- Preheãt oven to 325.
- Sprãy ã 10" springform pãn with non-stick cooking sprãy.
- In lãrge bowl beãt together with hãnd mixer your ricottã, eggs, extrãcts ãnd oil until combined.
- ãdd in your cãke mix ãnd beãt until just incorporãted.
- ãdd in heãvy creãm mixing until blended in.
- Pour into prepãred pãn ãnd bãke for ãbout 60 minutes or until center is set.
- Remove from oven ãnd cool in pãn for ãbout 5 minutes then remove edges ãnd cool completely.
- Once cooled mãke your glãze by mixing your powdered sugãr, lemon juice ãnd lemon zest together in bowl.
- Pour over cooled cãke.
- Cut ãnd serve.
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