Thursday, March 22, 2012

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Lemon Breakfast Cake

Could there be anything better than cake for breakfast?  Don't worry, you won't need an excuse to make this for your family, co-workers or that special brunch!

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

Preheat oven to 350 degrees.  Lightly spray a 13” x 9” 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.

Serves 16 

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