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Lemon Ricotta Cake

Lemon Ricotta Cake
Lemon Ricotta Cake

Ingredients

3/4 cup butter, softened

1 1/2 cups sugar

16 oz. BelGioioso Ricotta con Latte® cheese

3 large eggs

1 tsp. Cointreau orange liqueur

1 large lemon, zested and juiced

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups flour

1/2 cup powdered sugar

8 oz. BelGioioso Mascarpone cheese

1/4 cup pure maple syrup

Fresh berries

Directions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan with butter and powdered sugar; set aside.

Cream butter and sugar until combined.  Add Ricotta and blend until light and fluffy, about 4 to 5 minutes.  Mix in eggs, one at a time.  Add liqueur, lemon zest and lemon juice, mix to combine.  Stir in the baking soda and salt, then add flour and mix until just combined.

Pour batter into prepared pan and bake for 45 minutes or until cake is set.  Let cool in pan for 15 minutes before removing.  Cool on wire rack.

When ready to serve, dust the cake with the powdered sugar.  In a small bowl, combine Mascarpone cheese with maple syrup, serve a dollop of this sweet mixture alongside a slice of cake.  Add fresh berries and serve.

Ingredients

3/4 cup butter, softened

1 1/2 cups sugar

16 oz. BelGioioso Ricotta con Latte® cheese

3 large eggs

1 tsp. Cointreau orange liqueur

1 large lemon, zested and juiced

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups flour

1/2 cup powdered sugar

8 oz. BelGioioso Mascarpone cheese

1/4 cup pure maple syrup

Fresh berries

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