Ingredients:

• 2 pounds ricotta cheese
• 3/4 cup sugar
• 3 eggs, slightly beaten
• 1 tablespoon grated lemon rind
• 1 (18.25 ounce) package pudding-style lemon cake mix
• 1/4 cup fresh lemon juice

Method:
Combine ricotta, sugar, eggs and lemon rind; set aside. In another bowl, mix cake mix according to package directions, substituting lemon juice for 1/4 cup of the water called for. Pour batter into greased and floured 13-in.x 9-in. x 2-in. baking pan; spoon ricotta mixture carefully on top. Bake at 350 degrees F for 60-65 minutes or until lightly browned. Cool cake. Store in refrigerator 4 hours before serving.