Lemon Breakfast Cake

If you love bright, zesty flavors in the morning, this Lemon Breakfast Cake is about to become your new favorite. Imagine a soft, tender cake infused with the tang of lemon, a hint of cheesecake creaminess, and a touch of cinnamon-sugar sweetness on top. It’s comforting yet light, perfect for a weekend brunch, a special breakfast, or even an afternoon snack with a cup of tea or coffee. Trust me, the aroma of lemon and baked cake wafting through your kitchen is pure happiness in itself, and each bite is a perfect balance of sweet, tangy, and buttery goodness.

Recipe Origin

This cake is inspired by classic lemon desserts but made simple and accessible for breakfast. Combining a boxed lemon cake mix with ricotta cheese and cheesecake pudding gives it a moist, tender texture with a slight tang, reminiscent of a lemon ricotta cheesecake. It’s sweet enough to feel indulgent but light enough to start your day off right.

Kitchen Tools You’ll Need

Mixing bowls, electric mixer or whisk, rubber spatula, measuring cups and spoons, 9×13 inch baking pan, cooling rack, and optional sifter for topping sugar-cinnamon mixture.

Why You’ll Love Lemon Breakfast Cake

This isn’t just any breakfast cake. It’s a delightful way to start your day or impress friends and family at brunch.

Bright and Refreshing: Lemon flavor is light, fresh, and uplifting, giving this cake a sunny personality.

Moist and Tender: Ricotta and cheesecake pudding create a cake that is soft, tender, and almost custardy.

Easy and Quick: Using a boxed cake mix simplifies the process, making it perfect for beginner bakers or busy mornings.

Customizable: Add blueberries, poppy seeds, or a lemon glaze to switch things up.

Crowd-Pleasing: Sweet, tangy, and tender, it’s a cake that both kids and adults will love.

Chef’s Pro Tips for Perfect Results

Use room temperature eggs, milk, and ricotta for a smoother batter. Beat gently after adding eggs to avoid dense cake. Grease the pan well or line with parchment to prevent sticking. Don’t overbake—check with a toothpick for moist center.

Ingredients in Lemon Breakfast Cake

Here’s the breakdown of why each ingredient matters:

Lemon Cake Mix: Provides a bright, lemony base that’s soft, sweet, and tender.

Instant Cheesecake Pudding Mix: Adds a creamy, custard-like texture to the cake, making it moist and slightly tangy.

Whole Milk Ricotta Cheese: Brings richness, tenderness, and a subtle cheesiness that complements the lemon perfectly.

Vegetable Oil: Keeps the cake moist and soft without weighing it down.

Eggs: Bind the batter and add structure, while contributing to a tender crumb.

Lemon Extract: Boosts the lemon flavor for an extra citrusy punch.

Granulated Sugar and Cinnamon: Sprinkled on top for a simple, sweet, and slightly spicy crust that adds a bit of texture and aroma.

Note: the full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Here’s how to make this bright and tender breakfast cake:

Preheat Your Oven: Preheat to the specified temperature to ensure even baking and perfect texture. Grease or line a 9×13 inch pan to prevent sticking.

Prepare the Batter: In a large mixing bowl, combine lemon cake mix, cheesecake pudding mix, ricotta cheese, vegetable oil, beaten eggs, and lemon extract. Mix until smooth and uniform.

Pour and Smooth: Pour batter into the prepared pan, spreading evenly with a spatula for a flat, even surface.

Add Cinnamon-Sugar Topping: Mix granulated sugar with cinnamon and sprinkle evenly over the top of the batter before baking.

Bake the Cake: Bake until a toothpick inserted in the center comes out clean and the top is golden. Baking times may vary depending on your oven, so check a few minutes early.

Cool the Cake: Allow to cool slightly before slicing to help maintain its structure and moisture.

Serve and Enjoy: Slice into squares or rectangles and serve warm or at room temperature. Pair with coffee, tea, or a glass of milk.

Nutrition Facts

Servings: 12
Calories per serving: [to be filled]
Prep Time: [to be filled]
Cook Time: [to be filled]
Total Time: [to be filled]

How to Serve Lemon Breakfast Cake

For Breakfast: Serve with a cup of coffee or tea for a bright morning treat.

With Fresh Fruit: Pair with berries, sliced peaches, or citrus for a refreshing complement.

As a Snack: Great with yogurt or a small glass of milk for a mid-morning or afternoon pick-me-up.

For Brunch: Slice and serve on a platter with other breakfast items like muffins, croissants, or quiches.

Optional Glaze: Drizzle with lemon glaze or simple powdered sugar icing for extra sweetness.

Make-Ahead and Storage Tips

Prep Ahead: Batter can be prepared the night before and baked in the morning.

Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freeze for Later: Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.

Double the Batch: Bake in two pans if hosting brunch or a larger gathering.

Dietary Adjustments: Swap eggs for flax eggs for a vegan version, and use a dairy-free pudding mix and ricotta alternative.

Variations to Try

Add poppy seeds or blueberries to the batter for extra texture and flavor. Swap lemon extract for orange or almond extract for a twist. Add a drizzle of lemon glaze for a shiny, sweet finish. Sprinkle toasted coconut on top for crunch and added flavor.

Additional Tips

Use room temperature ingredients to ensure smooth mixing. Avoid overmixing to maintain a tender crumb. Grease the pan well to prevent sticking. Taste the batter and adjust sweetness if desired.

FAQ Section

Q1: Can I use fresh lemon juice instead of extract?
A1: Yes, about 2-3 tablespoons of fresh lemon juice can replace the extract, but the flavor may be slightly milder.

Q2: Can I use low-fat ricotta?
A2: Yes, though the cake may be slightly less rich and tender.

Q3: Can I make this gluten-free?
A3: Use a gluten-free lemon cake mix and ensure the pudding mix is gluten-free.

Q4: Can I make this ahead of time?
A4: Yes, you can bake it the night before and store in an airtight container until morning.

Q5: Can I add other spices?
A5: Cinnamon works beautifully on top, but nutmeg or cardamom could also add a subtle twist.

Q6: Can I make cupcakes instead of a sheet cake?
A6: Absolutely, adjust baking time to 18-22 minutes depending on cupcake size.

Q7: Can I add a glaze or frosting?
A7: Yes, a simple lemon glaze or cream cheese frosting pairs wonderfully.

Q8: How long will it stay fresh?
A8: At room temperature, up to 3 days; refrigerated up to 5 days.

Q9: Can I freeze slices?
A9: Yes, wrap slices in plastic wrap and foil, freeze for up to 2 months, thaw in fridge before serving.

Q10: Can I make this dairy-free?
A10: Substitute plant-based milk and ricotta alternatives, and use a dairy-free pudding mix.

Conclusion

Lemon Breakfast Cake is the perfect way to start your day with something sweet, bright, and indulgent yet not overwhelming. Its tender crumb, zesty lemon flavor, and subtle cheesecake richness make it a standout dish for breakfast, brunch, or even a snack. Simple, quick, and customizable, this cake proves that starting the morning with a little sweetness doesn’t have to be complicated. Once you bake it, it’s hard to resist grabbing a second slice.

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