
Servings: 12 Prep Time: 10 minutes Bake Time: 1 hour 25 minutes Difficulty: Easy
INGREDIENTS
- 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
- 2 lbs whole milk ricotta cheese
- 1 cup granulated sugar
- juice of 1 small lemon or 1 tsp lemon extract
- 1 tsp vanilla extract
- 4 eggs
- fresh blueberries or raspberries
- powdered sugar
DIRECTIONS
- Preheat oven to 350º F.
- In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
- Follow directions on cake mix box and pour into a greased & floured 9 x 13-inch baking pan.
- Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
- Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
- Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
- Sprinkle with powdered sugar and top with fresh fruit just before serving.
- Enjoy!
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