Carols Ricotta Cake Recipes

Steps:

• 1. Heat oven to 350 degrees. Make cake mix according to directions. Pour into a greased 13 x 9" pan. Then mix ricotta with the eggs, lemon, vanilla and sugar and pour mixture over the cake.
• 2. Bake for 1 hour at 350 degrees.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Mix cake flour, baking powder, baking soda, and salt into a large bowl.
• Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

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.