Italian Ricotta Lemon Cake With Blueberry Topping Food

ITALIAN RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING

Italian Ricotta Lemon Cake With Blueberry Topping image

Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever.

Provided by Leslie

Categories Dessert

Time 1h

Yield 1 Cake, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

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
1 lemon, zest of
4 large eggs
powdered sugar, for topping
3 cups blueberries
3/4 cup sugar
1 teaspoon lemon juice

Steps:

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.
Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
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.

Nutrition Facts : Calories 994.7, Fat 38.1, SaturatedFat 22.8, Cholesterol 218.6, Sodium 347.6, Carbohydrate 152, Fiber 3.5, Sugar 99.2, Protein 14.5

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES

Ricotta Pound Cake with Lemon and Blueberries image

This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Provided by Lucille

Time 1h25m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
Whisk almond flour and baking powder together in a separate bowl until well combined.
Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g

RICOTTA AND LEMON CAKE

Ricotta and Lemon Cake image

A simple cheesecake with a zesty twist

Provided by ela1985

Time 45m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

Pre-heat the oven to 1800c, gas mark 4, 1600C for convection oven.
Spread some margerine on an 18cm diameter cake tin, and sprinkle flour lightly on it.
Sieve the flour and add the baking powder.
In a bowl, rub in the butter and sugar, until the mixture becomes creamy. Use an electric beater for good results.
Add the egg yolks and beat well until it becomes foamy. Add this to the ricotta. Mix well with your hands.
Start adding flour, little by little, mixing well continously.
Place the mixture in the cake tin and bake for about 35 minutes, or until the cake has risen and turned golden. Let the cake cool for an hour in the cake tin.

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