This is a print preview of "Lemon Breakfast Cake New" recipe.

Lemon Breakfast Cake New Recipe
by Sylvia Waldsmith

Lemon Breakfast Cake New

Why not eat cake for breakfast and when it is this luscious and lemony, this cake makes any occasion special!

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 16

Goes Well With: Milk, Coffee, Tea

Ingredients

  • 1 box lemon cake mix
  • 1 box (4 serving size) instant cheesecake pudding mix
  • 1 cup whole milk Ricotta cheese
  • ½ cup vegetable oil
  • 4 large eggs, beaten
  • 2 teaspoons lemon extract
  • ½ cup sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.
  2. 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.
  3. Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
  4. Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.