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–+ servings
Lemon Breakfast Cake

Lemon Breakfast Cake

This Lemon Breakfast Cake combines a zesty lemon flavor with a moist, fluffy texture for a perfect morning treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Morning Delights
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Lemon cake mix a colorful, zesty base
  • 1 package Instant cheesecake pudding mix adds creaminess
  • 15 oz Whole milk ricotta cheese provides richness
  • 1/2 cup Vegetable oil keeps the cake tender
  • 3 large eggs acts as a binding agent
  • 1 tsp Lemon extract elevates lemon flavor
For the Topping
  • 1 cup Granulated sugar provides sweetness
  • 1 tsp Ground cinnamon adds warmth and depth

Equipment

  • 9×13-inch baking pan
  • large mixing bowl
  • spatula
  • whisk

Method
 

How to Make Lemon Breakfast Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the lemon cake mix and instant cheesecake pudding mix.
  3. Incorporate the ricotta cheese, vegetable oil, beaten eggs, and lemon extract into the dry ingredients.
  4. Pour the batter into the prepared baking pan and smooth the top.
  5. Mix together the granulated sugar and ground cinnamon and sprinkle over the batter.
  6. Bake for 35-40 minutes. Check for doneness with a toothpick.
  7. Allow the cake to cool in the pan before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Serve with fresh berries for added color and flavor.

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