Dancer Farm Lemon Ricotta Cake
- Confectioner's sugar
- For Cake Layer:
- 1 pkg Moist Supreme Lemon Cake Mix (w pudding)
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1 tsp lemon peel
- For Ricotta Layer:
- 15 oz ricotta cheese
- 1/2 cup sugar
- 1 tbsp lemon peel
- 3 eggs
- 1. Preheat oven to 350 degrees F.
- 2. Grease and flour a 9x13" baking pan.
- 3. Beat all ingredients of the ricotta layer for 1 min with a whisk until well blended. Set aside.
- 4. Mix all ingredients of cake layer until moistened and then beat with mixer or whisk for 2 min.
- 5. Pour cake batter into baking pan and spread to level. Pour the ricotta batter across the top of the cake batter and using a spatula, lightly spread to cover the cake layer with the ricotta batter.
- 6. Bake for 75 minutes. Top of cake will be darker brown, so to test for doneness, insert a toothpick in the center and expect to come out clean. Remove from oven and place on a rack to cool for over 1 hr.
- 7. Sprinkle with confectioner's sugar over the top of the cake, slice and serve.
s sugar, layer, mix, eggs, water, oil, lemon peel, layer, ricotta cheese, sugar, lemon peel, eggs
Taken from www.epicurious.com/recipes/member/views/dancer-farm-lemon-ricotta-cake-51587411 (may not work)