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Cakes, Tarts and Pies


Lemon Breakfast Cake

 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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