1 package cake mix
¼ cup (1/2 stick) melted butter
1 cup ricotta (not non-fat)
1 large egg
1 teaspoon lemon extract
Zest of 1 lemon
Canned or homemade lemon frosting (optional), whipped well
Instructions
1. Preheat oven to 350 Degrees. Position rack in the middle of the oven and line cookie sheets with parchment paper. Parchment can be reused one time.
2. In a stand mixer beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
3. Pour cake mixture in the cake tin, bake until golden brown about 30 minutes ( insert toothpick to the cake, if comes out clean, then the cake is done)
4. whip frosting until fluffy pour in on top of the cake.
¼ cup (1/2 stick) melted butter
1 cup ricotta (not non-fat)
1 large egg
1 teaspoon lemon extract
Zest of 1 lemon
Canned or homemade lemon frosting (optional), whipped well
Instructions
1. Preheat oven to 350 Degrees. Position rack in the middle of the oven and line cookie sheets with parchment paper. Parchment can be reused one time.
2. In a stand mixer beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
3. Pour cake mixture in the cake tin, bake until golden brown about 30 minutes ( insert toothpick to the cake, if comes out clean, then the cake is done)
4. whip frosting until fluffy pour in on top of the cake.
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