i should be mopping the floor: Honey Lemon Poke Cake with Ricotta Frosting

Tuesday, July 15, 2014

Honey Lemon Poke Cake with Ricotta Frosting

I'm definitely on a poke cake recipe kick lately.
This Honey Lemon Poke Cake with Ricotta Frosting is quite possibly my newest favorite. The flavor combinations are deliciously over the top. 

I just can't quit with the poke cakes. And you guys...this one is to die for! I really stepped a bit out on a limb with the different flavors, but they came together beautifully in the end. I liked it so much I gave myself a sugar-overdose headache on my last cheat day. I won't even divulge exactly how much of this cake it will take to get there...but it was one of those "sometimes I just want to be fat and happy" kind of days. And that day, I was deliriously happy. Check out the recipe below>>>

The ricotta frosting was definitely new to me. But it whipped up very easily and was absolutely the perfect finishing touch for this summery cake.

Ingredients:
- 1 box white cake mix {and ingredients on the back of the box to prepare cake}
- 1 small {3.9 ounce} box of Jell-O Lemon Pudding
- 1 3/4 cup milk
- 1/4 cup honey

Frosting:

- 2/3 cup part-skim ricotta
- half a stick unsalted butter, softened
- 3 cups powdered sugar, sifted

- 1 teaspoon vanilla
- 2 teaspoons grated lemon zest + more for garnish

Bake your cake according to package directions in a 9x13 glass casserole dish. Allow to cool completely. Poke holes in the top of the cake {go all the way through the cake} with the end of a wooden spoon.

Mix lemon pudding using 1 3/4 cup milk and 1/4 cup honey {the honey in the pudding was so yummy}! Working quickly before pudding sets up, pour it all over the top of the cake. 


Using the back of a rubber spatula, work the pudding into all of the holes of the cake. It will be okay to have some sitting on the top of the cake...once it sets up, it will be able to be easily frosted over. Refrigerate overnight.

Mix together ricotta, softened butter, sifted powdered sugar, vanilla and 2 teaspoons grated lemon zest until fluffy. Spread over cake. Sprinkle with additional lemon zest, if desired. Refrigerate for an hour or two, just until frosting sets up.

Because of the pudding and ricotta, this cake does need to be stored in the refrigerator.

Seriously delicious!
And I loved it cold out of the refrigerator, too. It was so yummy!






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