Lemon Ricotta Cake Recipe
With fresh strawberry topping.
1 (9 ounce) box yellow cake mix
1/2 cup cold water
1 cup part-skim ricotta cheese
1 teaspoon lemon extract
1/2 cup sugar
2 cups fresh strawberries, sliced
Preheat oven to 350.
Grease and flour 9x9 or 6 jumbo muffin pan.
Mix cake mix, egg and water together and pour into prepared pan.
Mix ricotta,lemon and sugar until well blended with hand mixer.
Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
Bake for 30-40 minutes.
Serve with fresh berries.
If you want you berries to be more like a sauce, then heat them in a sauce pan for 5 minute with a bit of water and honey and then pour on top.