lemon breakfast cake
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 lemon breakfast cake is surprisingly delicious. Thanks to ricotta cheese, the cake is super tender. A cross between a coffee cake and a lemon cake, it's full of lemon flavor. The cinnamon swirl in it gives the treat a classic coffee cake feel. It's not overly sweet, so a nice way to start the day.
prep time
10 Min
cook time
40 Min
method
Bake
yield
16 serving(s)
Ingredients
- 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
How To Make lemon breakfast cake
-
Step 1Preheat oven to 350 degrees F. Lightly spray a 13” x 9” baking dish with non-stick cooking spray. -
Step 2In a large bowl, beat together cake mix, pudding mix, ricotta cheese, oil, eggs, and lemon extract on medium speed for 2 minutes.
-
Step 3Pour into prepared pan.
-
Step 4Mix together sugar and cinnamon.
-
Step 5Sprinkle over the cake batter. Swirl sugar/cinnamon mixture into batter.
-
Step 6Bake for 35- 45 minutes or until a toothpick comes out clean.
-
Step 7Allow to cool slightly and cut into squares.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Cakes
Category:
Other Snacks
Tag:
#For Kids
Keyword:
#lemon
Keyword:
#easy
Keyword:
#breakfast cake
Collection:
Lovable Lemon
Method:
Bake
Culture:
American
Ingredient:
Flour
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