Valerie Bertinelli's Lemon Love Cake | Valerie's Home Cooking

Adding fresh lemon zest and juice to a box of lemon cake mix with a layer of ricotta cheese mixture makes a delicious lemon cake! Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2RWgWb5 Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon Love Cake RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 55 min (includes cooling time) Active: 25 min Yield: 15 slices Ingredients Unsalted butter, for greasing All-purpose flour, for dusting One 16.5-ounce package lemon cake mix 1 lemon, zested and juiced One 32-ounce container part-skim ricotta Two 8-ounce containers mascarpone 4 large eggs 3/4 cup sugar 1 teaspoon vanilla extract 1 cup whole milk One 3.4-ounce package lemon instant pudding mix, such as Jell-O Directions Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour. Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside. Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter. Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes. Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ValeriesHomeCooking #ValerieBertinelli #FoodNetwork #LemonLoveCake Valerie Bertinelli's Lemon Love Cake | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=EzGJGeF0lIk