Lemon Love Cake

Ingredients:

• Butter to grease the pan
• Flour to dust the pan
• 1 package (500g) of lemon cake mix
• Juice and zest of 1 lemon
• 900 g semi-skimmed ricotta
• 2 containers of mascarpone cheese (220g each)
• 4 large eggs
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 package (96g) of quick lemon pudding mix

Preparation:

1. Preheat oven to 175°C. Grease a 22x32 cm loaf pan with butter and dust with flour.
2. Prepare the cake mix according to package directions, then add 2 tablespoons of lemon juice. Pour the batter into the prepared pan.
3. Using an electric mixer on medium-low speed, beat the ricotta, lemon zest, and 110g of mascarpone cheese until smooth. Add the sugar and vanilla and beat until smooth. Add the eggs one at a time, beating after each addition until incorporated. Carefully spread the ricotta mixture evenly over the dough in the pan.
4. Bake until the cake layer rises to the top (the two layers alternate during baking) and a wooden skewer inserted into the center comes out clean, 50-60 minutes. Cool completely, about 30 minutes.
5. Meanwhile, beat the remaining mascarpone cheese with a mixer on medium speed until smooth. Gradually add the milk, whisking until smooth. Add the pudding and whisk until smooth. Let it sit for about 5 minutes, until the mixture thickens. Spread the frosting over the cooled cake.