Lemon Breakfast Cake New Recipe
Why not eat cake for breakfast and when it is this luscious and lemony, this cake makes any occasion special!
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
- Preheat oven to 350 degrees. Lightly spray a 13â x 9â baking dish with non-stick cooking spray.
- 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.
- Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.
- Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 16 servings | |
| Calories 131 | |
| Calories from Fat 89 | 68% |
| Total Fat 10.05g | 13% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.18g | |
| Cholesterol 60mg | 20% |
| Sodium 30mg | 1% |
| Potassium 35mg | 1% |
| Total Carbs 7.14g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.45g | 4% |
| Protein 3.31g | 5% |
