Blintz Brunch Cake

Ingredients:

2 pkg. (8 oz. each) cream cheese, softened

1 container (15 oz.) ricotta cheese

5 eggs, divided

3/4 cup sugar, divided

2 tsp. grated lemon peel

3 Tbsp. fresh lemon juice

1 cup flour

1 cup (2 sticks) butter or margarine, melted

1/4 cup milk

1 Tbsp. baking powder

Directions:

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remain- ing 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remain- ing dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.