Lemon Love Cake
Lemon Love Cake is a truly unique lemon cake with a ricotta cheese filling that is topped with a luscious lemon mascarpone topping. You will love the lemon flavor in this not-too-sweet cake. This cake is a lemon lover’s dream!
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Servings: 12 servings
Calories: 282kcal
Ingredients
- 1 box, 16.5 oz lemon cake mix + ingredients called for on box
- 4 Tbsp lemon juice, divided
- zest of 2 lemons
- 1 container, 32 oz container part-skim ricotta
- 2 containers, 8 oz mascarpone, divided
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 box, 3.4 oz instant lemon pudding mix
Directions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Set aside.
- Prepare cake mix according to package directions. Add 2 tablespoons of lemon juice and stir to combine. Pour the cake batter into the greased baking dish.
- In a medium bowl, beat together the ricotta, 4 oz of mascarpone cheese, and lemon zest on low speed until fully combined. Add sugar and vanilla extract and mix well. Add eggs and beat until just combined. Spread the ricotta mixture over the cake batter in the baking dish.
- Bake 50-60 minutes until a toothpick inserted into the center comes out clean. The cake layer will rise to the top. Remove from the oven and cool completely.
- When the cake is cool, make the topping. In a medium bowl, beat the remaining mascarpone on medium speed until it is smooth. Slowly add the milk and mix well. Add the pudding mix and beat for 2-3 minutes until the mixture is smooth and thick. Add the remaining 2 tablespoons of lemon juice and blend well. Spread over cooled cake.
Nutrition Facts
Serving: 1 g | Calories: 282 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Cholesterol: 69 mg | Sodium: 395 mg | Fiber: 1 g | Sugar: 33 g
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