Lemon Ricotta Cake

5 from 2 votes

Lemon Ricotta Cake combines the convenience of a cooking from a mix with the richness of ricotta. An easy-to-make, moist and creamy dessert that tastes refreshing and delicious.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 273kcal

Author: Jennifer Fishkind

Ingredients

13.25 ounces box lemon cake mix
3 large eggs
1 cup whole milk ricotta cheese
⅓ cup vegetable oil
⅓ cup milk
1 lemon zested and juiced (about 2 Tablespoons juice)
Powdered sugar optional garnish
Fresh lemons optional garnish

Instructions

Preheat your oven to 350 degrees Fahrenheit, grease an assembled 9-inch springform pan with baking spray, or line a 9-inch round cake pan with parchment paper.
Mix the lemon cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of 1 lemon in a large mixing bowl until smooth and combined.
13.25 ounces box lemon cake mix, 3 large eggs, 1 cup whole milk ricotta cheese, ⅓ cup vegetable oil, ⅓ cup milk, 1 lemon
Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
Allow the cake to cool completely, remove from the pan, and carefully garnish with powdered sugar, optional and fresh lemon zest, and slices.
Powdered sugar, Fresh lemons
Cut into slices and serve.

Notes

Storage:

To Store: Lemon Ricotta Cake should be covered and stored at room temperature for 2-3 days or in the refrigerator for 3-4 days.
To Freeze: This cake can be stored in the freezer for 2-3 months.

Tips:

Fresh lemon is best in this recipe, however in a pinch, you can substitute juice from concentrate or a small amount of lemon extract for a similar, less fresh flavor. One lemon yields about 2 Tablespoons of juice and 1 Tablespoon of zest.
Full fat ricotta cheese is ideal when baking because it has a higher fat content than a low fat version, giving you a richer and creamier cake. However, you can use part skim ricotta cheese when making a ricotta cake.

Nutrition