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2 packages Foodstirs Vanilla Cupcake Mix
10 Tbsp butter, melted and slightly cooled
1 cup ricotta
1 tsp vanilla extract
1/4 cup lemon juice + 2-3 tbs lemon juice
1 Tbsp lemon zest
1 Tbsp dried lavender
1 cup powdered sugar
Preheat oven and spray a 9" round cake pan with non-stick cooking spray.
Whisk eggs in a large bowl, then slowly add melted butter and continue whisking until the mixture thickens. Add lemon zest and dried lavender and stir until incorporated.
Add one of the cake mixes into the egg and butter mixture and whisk until blended. Then mix in the ricotta, 1/4 cup of lemon juice and vanilla extract. Add the second cake mix and stir until smooth.
Pour the batter into the greased cake pan and bake 30 minutes until the top of the cake is golden and a toothpick comes out clean. Allow cake to cool completely before removing it from the pan.
In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice until the glaze is smooth and no lumps remain. If the glaze is too thick, add more lemon juice 1 teaspoon at a time.
Spread the glaze across the cake, allowing it to drip down the sides. Garnish with a pinch of dried lavender in the center of the cake.
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