Lemon Breakfast Cake

Name: Lemon Breakfast Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16 - 20
Cuisine: American
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

By Sylvia Waldsmith
@sylviaskitchen

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

Rating:

★★★★☆ 12 votes4

Comments:

72 Comments

Serves:

16 - 20

Prep:

10 Min

Cook:

40 Min

Method:

Bake

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
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How to Make Lemon Breakfast Cake

Step-by-Step

Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
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.
Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.

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