Description
A deliciously moist lemon ricotta cake topped with a cinnamon and sugar mixture.
Ingredients
Scale
- 1 box lemon cake mix (15 oz)
- 1 box instant cheesecake pudding mix (3 oz)
- 1 cup whole milk ricotta cheese
- 1/2 cup vegetable oil
- 4 large eggs, beaten
- 2 teaspoons lemon extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine lemon cake mix and instant cheesecake pudding mix.
- Add ricotta cheese, vegetable oil, beaten eggs, and lemon extract. Mix until smooth and fully combined.
- Pour batter into prepared pan and smooth the top.
- In a small bowl, mix granulated sugar and ground cinnamon. Sprinkle evenly over the top of the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool before slicing and serving.
Notes
- For a more intense lemon flavor, consider adding lemon zest.
- This cake pairs well with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg