Description
Lemon Breakfast Cake is a moist, tangy cake perfect for mornings, combining lemon cake mix with creamy ricotta and a hint of cinnamon for a sweet and zesty treat.
Ingredients
Units
Scale
- 1 box lemon cake mix (15.25 oz)
- 1 box instant cheesecake pudding mix (3.4 oz)
- 1 cup whole milk ricotta cheese
- 1/2 cup vegetable oil
- 4 large eggs, beaten
- 2 teaspoons lemon extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine lemon cake mix and instant cheesecake pudding mix.
- Add ricotta cheese, vegetable oil, beaten eggs, and lemon extract. Mix until smooth and fully combined.
- Pour batter into prepared pan and smooth the top.
- In a small bowl, mix granulated sugar and ground cinnamon. Sprinkle evenly over the top of the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool before slicing and serving.
Notes
- For extra zest, add a teaspoon of lemon zest to the batter.
- This cake can be served warm or at room temperature.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg