Lemon Breakfast Cake
By
Sylvia Waldsmith
@sylviaskitchen
1
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!
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
Notes from the Test Kitchen:
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!
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!
Ingredients
- 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 large
- eggs, beaten
- 2 tsp
- lemon extract
- 1/2 c
- sugar
- 2 tsp
- ground cinnamon
How to Make Lemon Breakfast Cake
- 1Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
- 2In 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.
- 3Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
- 4Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.
