Lemon Ricotta Cake
A quick, moist lemon cake made with ricotta and a box of white cake mix, finished with a lemon glaze. If you want that perfect cake mashup then you need to whip up this Lemon Ricotta Cake ASAP! You will not be disappointed. It is quick, easy and flavorful.
⏱️ Prep: 10 min🍳 Cook: 60 min
Nutrition
452
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 425 gr | Ricotta cheese | |
| 4 | Large eggs | |
| 2 tsp | 10 ml | Lemon extract (or more depending on your liking) |
| 1/2 tsp | 2.5 ml | Vanilla extract |
| 1/2 cup | 120 ml | Vegetable oil |
| 1 box | White cake mix | |
| 3/4 cup | 180 ml | Heavy cream |
| 2 cups | 480 ml | Powdered sugar (glaze) |
| 3-4 Tbs | 45–60 ml | Lemon juice (glaze) |
| 1 Tbs | 15 ml | Lemon zest (glaze) |
| 1-2 Tbs | 15–30 ml | Milk, optional (glaze) |
Instructions
- Preheat oven to 325°F.
- Spray a 10" springform pan with non-stick cooking spray.
- In a large bowl beat together with a 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 a bowl.
- Pour over cooled cake.
- Cut and serve.
Tips and tricks:
- We like to use a rimmed springform pan like this one. It prevents any leaking, which the cake usually doesn't do, but you can always wrap your pan in tinfoil before baking.
- The cake has been known to sink a little in the middle after cooling, this is completely normal for this cake. Think of it as a cheesecake, it rises tall then when it cools it sinks.
- Switch up your cake mix flavors for different and fun flavor combinations, you can have a ricotta cake for any occasion.
- Let cake cool completely before glazing, if the cake is too warm the glaze will melt off.
Prep Time: 10 minutes. Cook Time: 1 hour. Total Time: 1 hour 10 minutes. Servings: 12 slices. Author: Tornadough Alli.