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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 hrs

    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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    Ingredients:

    Serves: 6-8

    Yield:

    Cake

    Units: US | Metric

    Cake

    For the topping

    Directions:

    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
      Topping:.
    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.

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    • on May 31, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    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
    34%
    Total Fat 38.1 g
    58%
    Saturated Fat 22.7 g
    113%
    Cholesterol 218.6 mg
    72%
    Sodium 347.6 mg
    14%
    Total Carbohydrate 151.9 g
    50%
    Dietary Fiber 3.4 g
    13%
    Sugars 99.2 g
    397%
    Protein 14.4 g
    28%

    The following items or measurements are not included:

    lemons, zest of

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