Italian Lemon Cake

This is really delicious. If you want a knock out desert, make homemade lemon custard ice cream to serve with it. The cake is very easy to make, and everyone raves about it. This cake tastes even better if you make it a day or two in advance.

1  box lemon cake mix (Duncan Hines preferred)

½ cup melted butter or coconut oil

1 cup milk

4 eggs

2  lb  ricotta cheese
4  large eggs
3/4  cup  sugar
1  tsp  vanilla

ICING:
1  box (4 oz)  instant lemon pudding mix
1  envelope  Dream Whip
1  cup  milk


Prepare cake mix according to package directions, replacing the water with milk, adding 4 eggs instead of 3, and using melted butter or coconut oil in place of oil (it's healthier). Lightly spray a 10” springform pan with PAM cooking spray, and dust with flour. Pour the batter into the pan and set aside.

In a large bowl, combine the ricotta cheese, eggs, sugar, and vanilla. Blend well with electric mixer. Spoon over cake batter and spread out. Bake @350° for 65 minutes. Turn oven off, leaving cake in the oven for another hour. 

Remove from oven and cool completely before frosting.

Combine the pudding mix with the milk and whipped topping mix. Beat until  thickened, about 2 minutes. Frost the top of the cake only, letting the mixture droop over the sides of the cake, if needed. I usually just pile it all on top of the cake. Chill at least 2 hours before serving, but this cake definitely improves with age. So make it one, even two days ahead of serving. The cream cheese layer improves when making in advance.

Garnish with the raspberries, blueberries, and mint leaves, if desired.