lemon breakfast cake

★★★★☆ 13
sylviaskitchen avatar
By Sylvia Waldsmith
from Gautier, MS

This is a moist, delicious cake that gets rave reviews everywhere I take it! I've been asked if there can be substitutions for the pudding flavor and the answer is YES! You can substitute vanilla or lemon for the cheesecake pudding, though I would lean toward the vanilla....I'm not a big fan of the lemon flavored pudding!

Blue Ribbon Recipe

This cake is lemon-y goodness. Lemon is a BIG favorite of mine, and to start my day off with a piece of this is a nice treat to me!

— The Test Kitchen @kitchencrew
★★★★☆ 13
serves 16 - 20
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For lemon breakfast cake

  • 1 box
    lemon cake mix
  • 1 box
    instant cheesecake pudding mix (4 serving size)
  • 1 c
    ricotta cheese (whole milk)
  • 1/2 c
    vegetable oil
  • 4 lg
    eggs, beaten
  • 2 tsp
    lemon extract
  • 1/2 c
    sugar
  • 2 tsp
    ground cinnamon

How To Make lemon breakfast cake

  • 1
    Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
  • 2
    In a large bowl, beat together cake mix, pudding mix, Ricotta cheese, oil, eggs and lemon extract on medium speed for 2 minutes. Pour into prepared pan.
  • 3
    Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
  • 4
    Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.
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