Ingredients
3 large eggs, lightly beaten2 cartons (15 ounces each) ricotta cheese3/4 cup sugar2 teaspoons grated lemon zestCAKE:1 package lemon cake mix (regular size)1 cup water1/3 cup vegetable oil1/4 cup lemon juice3 large eggs2 teaspoons confectioners’ sugar
Preparation
In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside.
In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners’ sugar; cut into squares. Refrigerate leftovers.
