Lemon Ricotta Cake Recipe

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Yellow Cake Mix; 2 large eggs; Cold Water; Part Skim Ricotta Cheese; Lemon Extract; 1/4 cup granulated sugar

Indulge in this unbelievably moist and zesty Lemon Ricotta Cake! Perfect for a small family gathering or a romantic dessert for two, this recipe is easily adaptable to a 9x9 inch square pan or six jumbo muffins. The creamy ricotta filling complements the bright lemon flavor beautifully, creating a delightful texture and taste that's simply irresistible. Top with fresh strawberries or raspberries for an extra burst of summery goodness!

Prep Time 15 mins

Cook Time 40 mins

Calories 318.7 kcal

Protein 15g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Ricotta Cake

Yellow Cake Mix
2 large eggs
Cold Water
Part Skim Ricotta Cheese
Lemon Extract
1/4 cup granulated sugar

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How to Make Lemon Ricotta Cake

Preheat oven to 350°F (175°C).
Grease and flour a 9x9 inch square baking pan or six jumbo muffin tins.
In a large bowl, combine 1 box (15.25 oz) lemon cake mix, 2 large eggs, and 1/2 cup water. Mix according to cake mix instructions.
Pour batter into the prepared pan or muffin tins.
In a separate bowl, beat together 15 oz ricotta cheese, 1/4 cup granulated sugar, and 2 tablespoons lemon zest until smooth and creamy using a hand mixer.
Spoon the ricotta mixture evenly over the cake batter, ensuring it's spread as evenly as possible. For muffins, use approximately 2 tablespoons of ricotta mixture per muffin.
Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. For muffins, check for doneness around 25-30 minutes.
Let the cake cool completely in the pan before serving. Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar.