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    You are in: Home / Italian / Italian Ricotta Lemon Cake With Blueberry Topping Recipe
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    Italian Ricotta Lemon Cake With Blueberry Topping

    Italian Ricotta Lemon Cake With Blueberry Topping. Photo by Annacia

    1/4 Photos of Italian Ricotta Lemon Cake With Blueberry Topping

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    ~Leslie~'s Note:

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

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    Serves: 6-8



    Units: US | Metric


    For the topping


    1. 1
      For the cake:.
    2. 2
      Preheat the oven to 350 degrees F.
    3. 3
      Butter and flour a 9" cake pan.
    4. 4
      In a bowl, mix together the butter and sugar until fluffy.
    5. 5
      Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
    6. 6
      Pour into your prepared pan.
    7. 7
      Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
    8. 8
    9. 9
      Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
    10. 10
      Once the cake has cooled, dust lightly with the powdered sugar.
    11. 11
      Serve a small slice with a spoonful of blueberry topping.

    Ratings & Reviews:

    • on May 31, 2011


      I adore the cheesecakeyness of this and whats not to love about lemon! I used 1 cup of Splenda for the sugar and that was spot on. I wondered about no baking powder but I'm so glad that I didn't give into my my doubt and just followed the recipe as written. I got a deep, moist, creamy cheesecake like (toward the center)pan of goodness. Skipped the sugar topping because Splenda just doesn't look as nice as sugar, I baked for the min time given but will cut back of that next time as the outside next to the pan was done a bit more than I would have liked. Not the recipes fault, my oven is an over achiever. Made for ZWT7.

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    • on June 15, 2010


      Wowee....this was amazing. I added 2 tsp of baking powder and had to split the cake into to 8 inch pans. Also, I didn't have lemon extract, but used the juice from one lemon....cake came out light and fluffy, moist and delicious. YUM!

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    • on January 13, 2014


      This was good and very dense and rich! It looked very elegant and made a great impression at a dinner party. My only complaint was that is was a tad too sweet. I will definitely decrease the sugar in the topping next time if not in the cake as well.

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    Read All Reviews (8)


    Nutritional Facts for Italian Ricotta Lemon Cake With Blueberry Topping

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 994.7
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 22.7 g
    Cholesterol 218.6 mg
    Sodium 347.6 mg
    Total Carbohydrate 151.9 g
    Dietary Fiber 3.4 g
    Sugars 99.2 g
    Protein 14.4 g

    The following items or measurements are not included:

    lemons, zest of

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