Ricotta Lemon Cake w/Blueberry Topping
Source of Recipe
net
RICOTTA LEMON CAKE WITH
BLUEBERRY TOPPING.
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This light, moist, lemon flavored cake, is perfect for a topping of sweetened berries. A small slice of heaven to end your meal!
Cake:
2 Cups Sugar
1 Cup Softened Butter
1/2 Cup Ricotta Cheese
1/2 Cup Milk
3 Cups All-Purpose Flour
1 1/2 Teaspoons Lemon Extract
Zest Of 1 Lemon, Finely Chopped
4 Large Eggs
Powdered Sugar For Topping
Topping:
3 Cups Blueberries
3/4 Cup Sugar
1 Teaspoon Lemon Juice
For the cake, preheat the oven to 350 degrees F. Butter and flour a 9" cake pan. In a bowl, mix together the butter and sugar until fluffy. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed. Pour into your prepared pan, and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool.
To prepare the topping, combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool. Once the cake has cooled, dust lightly with the powdered sugar. Serve a small slice with a spoonful of blueberry topping.
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