There’s something incredibly uplifting about starting the day with a slice of Lemon Breakfast Cake. Picture this: the sun filters through your kitchen window, casting a warm glow on a freshly baked cake, its zesty aroma mingling seamlessly with hints of cinnamon. This delightful treat is not just for special occasions; it’s the perfect way to bring a bit of sweetness to your morning routine.
I discovered this recipe during a leisurely Sunday when I wanted to indulge but keep things simple. By combining lemon cake mix with creamy ricotta and a touch of cheesecake pudding, I created a breakfast cake that feels like a decadent dessert yet is easy enough for any weekday. Plus, it’s made in just under an hour—ideal for anyone looking to trade fast food for something nutritious and homemade. Trust me, your family and friends will be begging for the recipe after just one bite!
Why You'll Love This Lemon Breakfast Cake
- This Lemon Breakfast Cake is incredibly easy to make, allowing you to whip up a delicious breakfast in just 15 minutes of prep.
- The vibrant lemon flavor combined with creamy ricotta and a sprinkle of cinnamon creates a delightful taste experience that will brighten your mornings.
- Its versatility means you can enjoy it as a breakfast treat, an afternoon snack, or even dessert for a crowd-pleasing option that appeals to everyone.
- With its beautiful golden hue and enticing aroma, this cake is sure to impress visually, making it not just a meal but a centerpiece for any occasion.
Lemon Breakfast Cake Ingredients
• Get ready to create a zesty masterpiece!
For the Cake
- Lemon cake mix – A convenient base that infuses bright flavor into your Lemon Breakfast Cake.
- Instant cheesecake pudding mix – Adds creaminess and a delightful texture, elevating your cake to the next level.
- Whole milk ricotta cheese – Brings moisture and richness, giving the cake a tender crumb.
- Vegetable oil – Ensures your cake stays moist and fluffy throughout.
- Large eggs – Serves as a binding agent while adding structure to your cake.
- Lemon extract – Enhances the lemon flavor; feel free to substitute with fresh lemon juice for a natural twist.
For the Topping
- Granulated sugar – Provides sweetness and caramelization on the top of the cake.
- Ground cinnamon – Adds a warm, spicy note, beautifully complementing the citrus flavor.
Get ready to bake this Lemon Breakfast Cake and brighten up your mornings!
How to Make Lemon Breakfast Cake
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Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan. This ensures your cake doesn’t stick and comes out perfectly smooth!
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Combine the lemon cake mix and instant cheesecake pudding mix in a large bowl. Stir together until they’re evenly mixed, forming a flavorful base for your cake.
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Add the ricotta cheese, vegetable oil, beaten eggs, and lemon extract into the bowl. Mix gently until everything is smooth and fully combined—this will create that rich, moist texture you’re looking for.
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Pour the batter into the prepared pan, spreading it evenly with a spatula. Take a moment to smooth the top, which helps with even baking.
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Mix the granulated sugar and ground cinnamon in a small bowl. Sprinkle this delightful blend evenly over the batter, creating a sweet and spicy topping.
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Bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean—your kitchen will smell heavenly!
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Cool your cake for a bit before slicing and serving. This allows the cake to set, making each piece a perfect delight for your family.
Optional: Drizzle with a simple lemon glaze for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Breakfast Cake
Room Temperature: Keep your Lemon Breakfast Cake covered with a cake dome or plastic wrap at room temperature for up to 3 days to retain its moisture and flavor.
Fridge: Store in an airtight container in the fridge for up to 7 days. This helps maintain freshness and prevents it from drying out.
Freezer: For longer storage, wrap the cake in plastic wrap and then in aluminum foil before freezing. It can last for up to 3 months in the freezer.
Reheating: To enjoy a slice from the fridge or freezer, simply warm it in the microwave for about 15-20 seconds for a delightful treat that’s just as good as fresh!
What to Serve with Lemon Breakfast Cake?
Start your morning off right by pairing this indulgent cake with delightful accompaniments that enhance its vibrant flavors.
- Fresh Berries: Bright and juicy, strawberries or blueberries complement the citrus notes while adding a refreshing burst of sweetness.
- Greek Yogurt: Creamy and tangy, a dollop of Greek yogurt pairs wonderfully with the cake, adding protein and a cooling contrast.
- Honey Drizzle: A light drizzle of honey brings extra sweetness that harmonizes beautifully with the lemon zest and cinnamon.
- Coffee or Tea: A warm cup of your favorite brew balances the cake’s sweetness, making it the ideal morning pick-me-up.
For a delightful brunch spread, consider serving the Lemon Breakfast Cake alongside a refreshing citrus salad.
Its bright flavors will elevate your meal, creating a joyful feast that everyone will enjoy!
- Coconut Whipped Cream: Light and fluffy, it adds a tropical twist that perfectly complements the cake’s rich and zesty profile.
- Chia Seed Pudding: This nutritious option offers a creamy texture that contrasts nicely with the cake while maintaining a wholesome feel.
- Sparkling Lemonade: A bubbly refreshing drink that echoes the cake’s flavor, perfect for celebrations and brightening any table setting.
- Vanilla Ice Cream: For a decadent touch, scoop some vanilla ice cream alongside your warm slice for a comforting dessert experience!
Lemon Breakfast Cake Variations
Feel free to put your spin on this delightful cake and create something truly unique.
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Gluten-Free: Use a gluten-free cake mix instead of regular to cater to gluten sensitivities. Enjoy the same fluffy texture without worry!
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Citrus Twist: Substitute lemon extract with orange or lime extract for a refreshing flavor change. Each brings its bright twist while maintaining that zingy goodness you love.
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Berry Boost: Fold in 1 cup of fresh blueberries or raspberries into the batter for an extra burst of flavor. The juicy berries create a delightful contrast to the lemon, making every bite a bit more exciting.
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Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a satisfying crunch. They add depth, enhancing the cake’s texture and flavor profile beautifully.
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Lemon Glaze: Drizzle a simple lemon glaze over the cooled cake for an added touch of sweetness and zing. This elevates the cake’s presentation while intensifying that citrus flavor.
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Vegan Option: Swap the eggs with flax eggs and use a plant-based milk. Replace ricotta with a firm tofu blend to create a lovely dairy-free version that everyone can enjoy.
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Cinnamon Roll Style: Mix 1/2 cup of brown sugar with 1 tablespoon of ground cinnamon and swirl in the batter for a delicious cinnamon roll-inspired cake. This twist amazes with each luscious bite!
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Spicy Kick: Add a pinch of cayenne pepper or ginger to the batter for a warm, spicy note. This unexpected ingredient can give your breakfast cake an exciting jolt that will wake up the taste buds.
Make Ahead Options
These Lemon Breakfast Cake preparations are a dream for busy home cooks! You can prepare the batter up to 24 hours in advance—just mix the lemon cake and pudding mixes with the ricotta, oil, eggs, and lemon extract, and store it in an airtight container in the refrigerator to keep it fresh and delicious. On baking day, simply pour the batter into your greased pan, sprinkle the cinnamon-sugar topping, and bake as directed. This method allows the flavors to meld beautifully while saving you time in the morning. Just remember to let the cake cool before slicing, ensuring each piece remains moist and delightful when served!
Chef's Helpful Tips
- When making Lemon Breakfast Cake, ensure you mix the dry ingredients thoroughly to prevent clumps in your batter.
- For a consistently moist cake, consider using room temperature ingredients, particularly the eggs and ricotta cheese.
- To achieve a perfect rise, avoid overmixing your batter once wet ingredients are added; mix just until combined for a light texture.
- Lastly, keep an eye on the baking time and start checking for doneness a few minutes early to avoid overbaking, which can dry out your cake.
Lemon Breakfast Cake Recipe FAQs
What type of lemon cake mix should I use?
Absolutely! I recommend using a classic lemon cake mix without any added pudding for the best structure and flavor. It ensures a moist cake while still contributing to that bright lemon flavor. Store brands or popular names like Duncan Hines work beautifully!
How should I store Lemon Breakfast Cake?
You can keep your Lemon Breakfast Cake covered with plastic wrap or in a cake dome at room temperature for up to 3 days. If you prefer to keep it longer, store it in an airtight container in the fridge for up to 7 days. This will help maintain its moisture and flavor, ensuring each slice remains delicious.
Can I freeze Lemon Breakfast Cake?
Absolutely! To freeze your cake, wrap it tightly in plastic wrap, and then in aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. When you’re ready to enjoy it, simply remove it from the freezer and let it thaw in the fridge overnight, or warm individual slices in the microwave for about 15-20 seconds.
What can I do if my cake is too dry?
If your Lemon Breakfast Cake turns out a bit dry, it’s often due to overbaking. Make sure to check for doneness a few minutes early by inserting a toothpick into the center—if it comes out clean, it’s time to remove the cake. For the next baking adventure, you can brush the top with a simple lemon syrup (just mix equal parts sugar and lemon juice) after baking to add moisture and a sweet glaze!
Is this recipe suitable for those with allergies?
If you’re cooking for someone with allergies, be mindful of the ingredients. The Lemon Breakfast Cake includes gluten from the cake mix, eggs, and dairy from the ricotta cheese. You can use gluten-free cake mix, egg substitutes, and non-dairy cheeses for a more inclusive recipe. Always check labels for potential allergens!
How do I know if my ricotta cheese is fresh enough?
A great tip is to check the expiration date on the packaging and inspect the cheese for any off-odors or dark spots. Fresh ricotta should be creamy and have a mild, pleasant smell. If you find any signs of spoilage, it’s best to discard it and grab a fresh container!
Lemon Breakfast Cake
Ingredients
- 1 box Lemon cake mix
- 1 box Instant cheesecake pudding mix
- 1 cup Whole milk ricotta cheese
- 1/2 cup Vegetable oil
- 3 large Large eggs
- 1 teaspoon Lemon extract or substitute with fresh lemon juice
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
Method
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan.
- Combine the lemon cake mix and instant cheesecake pudding mix in a large bowl.
- Add the ricotta cheese, vegetable oil, beaten eggs, and lemon extract into the bowl.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Mix the granulated sugar and ground cinnamon in a small bowl and sprinkle over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Cool your cake before slicing and serving.
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