Best Carols Ricotta Cake Recipes

Ricotta Cake image

Provided by Carol Junkins

Categories Cakes

Time 1h10m

Number Of Ingredients 7

1 pkg duncan hines yellow pudding cake mix, make per pkg. directions
1 large container of ricotta
add to ricotta
4 eggs
1 1/2 tsp lemon (either fresh or juice)
1 tsp vanilla
1 c sugar

Steps:

1. Heat oven to 350 degrees. Make cake mix according to directions. Pour into a greased 13 x 9" pan. Then mix ricotta with the eggs, lemon, vanilla and sugar and pour mixture over the cake.
2. Bake for 1 hour at 350 degrees.

Italian Lemon Ricotta Cake image

Provided by Angela Allison

Time 1h7m

Number Of Ingredients 10

¾ cup butter, softened (1 ½ sticks)
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
powdered sugar for dusting top of cake ((optional) )

Steps:

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

Nutrition Facts : Calories 217 kcal, ServingSize 1 serving