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–+ servings
Lemon Breakfast Cake

Lemon Breakfast Cake

200kcal
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Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Start your day with a slice of Lemon Breakfast Cake, a delightful and easy recipe filled with zesty flavor.
Servings 8 slices
Course Breakfast
Cuisine American

Ingredients

For the Cake
  • 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
For the Topping
  • 1/4 cup Granulated sugar
  • 1 teaspoon Ground cinnamon

Equipment

  • 9×13-inch baking pan
  • Large bowl
  • spatula
  • Small bowl

Method

How to Make Lemon Breakfast Cake
  1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan.
  2. Combine the lemon cake mix and instant cheesecake pudding mix in a large bowl.
  3. Add the ricotta cheese, vegetable oil, beaten eggs, and lemon extract into the bowl.
  4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  5. Mix the granulated sugar and ground cinnamon in a small bowl and sprinkle over the batter.
  6. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
  7. Cool your cake before slicing and serving.

Nutrition

Serving1slicesCalories200kcalCarbohydrates30gProtein4gFat8gSaturated Fat2gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol40mgSodium200mgPotassium100mgFiber1gSugar12gVitamin A2IUVitamin C4mgCalcium10mgIron4mg

Notes

For extra sweetness, drizzle with a simple lemon glaze before serving.

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