Lemon Breakfast Cake
By
Sylvia Waldsmith
@sylviaskitchen
1
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
★★★★☆ 13 votes4
Ingredients
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1 boxlemon cake mix
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1 boxinstant cheesecake pudding mix (4 serving size)
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1 cricotta cheese (whole milk)
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1/2 cvegetable oil
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4 largeeggs, beaten
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2 tsplemon extract
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1/2 csugar
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2 tspground cinnamon
How to Make Lemon Breakfast Cake
- 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.