Quick Lemon Breakfast Cake for Busy Mornings

Introduction

This lemon breakfast cake is fast to mix, bright on flavor, and perfect for mornings when you need something tasty without fuss. One bowl and a few pantry staples get you a soft, slightly tangy cake that doubles as a grab and go slice. If you like quick lemon treats try the lemon chia breakfast cookies for another speedy option: lemon chia breakfast cookies. Prep takes minutes and the oven does the rest, so plan a tiny window of hands on time and enjoy the rest of your morning.

Why This Recipe Works

This recipe relies on boxed cake mix and instant pudding to save time and deliver consistent texture. Ricotta adds moisture and a creamy crumb without extra mixing steps. Lemon extract gives a clean citrus lift without grating or juicing fruit. Using beaten eggs and oil keeps the batter stable and quick to combine. The cinnamon sugar top is a fast finishing touch that bakes into a lightly crunchy crust. Overall it’s a low-effort formula that feels elevated but comes together in under an hour.

Flavor and Texture

Expect a tender, slightly dense crumb from the ricotta and pudding mix that holds up well sliced thin for breakfast. Lemon is bright but not overwhelming thanks to the box mix and extract balance. The cheesecake pudding adds a subtle tang and silkiness that feels almost custardy. A touch of cinnamon sugar on top gives a crunchy contrast and warm spice note. Served warm or at room temperature it stays pleasant and moist.

Ingredients

– 1 box lemon cake mix (15.25 oz)
– 1 box instant cheesecake pudding mix (3.4 oz)
– 1 cup whole milk ricotta cheese
– 1/2 cup vegetable oil
– 4 large eggs, beaten
– 2 teaspoons lemon extract
– 1/2 cup granulated sugar
– 2 teaspoons ground cinnamon

Step by Step Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, combine lemon cake mix and instant cheesecake pudding mix.
3. Add ricotta cheese, vegetable oil, beaten eggs, and lemon extract. Mix until smooth and fully combined.
4. Pour batter into prepared pan and smooth the top.
5. In a small bowl, mix granulated sugar and ground cinnamon. Sprinkle evenly over the top of the batter.
6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cake to cool before slicing and serving.

Quick Tips and Shortcuts

Use full fat ricotta straight from the tub to cut prep time and keep texture rich. If you are really rushed, mix ingredients right in the box for fewer dirty bowls then transfer to the pan. For a brighter lemon punch add a teaspoon more lemon extract, tasting as you go. This cake is ideal for baking the night before and slicing in the morning for a busy day. For more general ideas to speed up mornings see the breakfast hub for quick options: [breakfast ideas](https://quick30recipes.com/breakfast/).

Storage and Meal Prep

Cool completely before storing to avoid soggy slices. Keep cake in an airtight container at room temperature for two days or refrigerate up to five days. You can freeze individual slices wrapped tightly for up to one month and thaw overnight in the fridge. Reheat briefly in a toaster oven or microwave for a warm start to the day.

Short Closing Note

This lemon breakfast cake gives you a simple, reliable morning treat with minimal effort. It’s perfect for households that need a quick, crowd pleasing option without specialty ingredients.

Conclusion

For another classic lemon breakfast cake with a slightly different texture and method, check out this Lemon Yogurt Breakfast Cake for inspiration: Lemon Yogurt Breakfast Cake.

FAQ

Print