Italian Lemon Ricotta Cake
Slice and serve up this decadent lemon ricotta cake. An Italian lemon cake that is infused with ricotta, fresh lemon juice and zest so each bite is bursting with sweet lemon flavor. Grab the recipe to try out soon.
Servings 10 servings
Ingredients
- 1 13.25 ounce box lemon cake mix
- 3 large eggs
- 1 cup whole milk ricotta cheese
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 lemon zested and juiced (about 2 Tablespoons juice)
- Powdered sugar optional garnish
- Fresh lemons optional garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit, grease an assembled 9-inch springform pan with baking spray, or line a 9-inch round cake pan with parchment paper.
- Mix the lemon cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of 1 lemon in a large mixing bowl until smooth and combined.
- Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely, remove from the pan, and carefully garnish with powdered sugar, optional and fresh lemon zest, and slices.
- Cut into slices and serve.