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
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!
Rating:
★★★★☆ 12 votes4
Comments:
Serves:
16 - 20
Prep:
10 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
1 boxlemon cake mix
-
1 boxinstant cheesecake pudding mix (4 serving size)
-
1 cricotta cheese (whole milk)
-
1/2 cvegetable oil
-
4 largeeggs, beaten
-
2 tsplemon extract
-
1/2 csugar
-
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.
