I stole this recipe for Lemon Love Cake Recipe from foodnetwork.com who stole it from Valerie Bertinelli. This delicious Italian cake starts with boxed lemon cake mix. The cake mix is prepared and spread on the bottom of a 9×13 pan. Ricotta is mixed with mascarpone, eggs, sugar and vanilla before being spread on top of the cake batter. When the cake bakes the lemon layer rises to the top. Then a frosting is made with lemon pudding, mascarpone and milk. This yummy cake is a great way to show someone how much you love them.
“Cooking is one of great gifts you can give to those you love.” – Ina Garten (see more quotes in the Quotes tab)
Preheat oven to 350 F. Grease 13×9 baking pan with butter and dust with flour. Prepare cake mix from a 16.5 oz package lemon cake mix according to package directions, and then add 2 tbsp lemon juice.
Then pour the batter into the prepared baking pan and set aside.
Next beat 32 oz ricotta, lemon zest from 1 lemon and 4 oz mascarpone with an electric mixer on medium-low speed until smooth.
Add ¾ cup sugar and 1 tsp vanilla; beat until smooth. Then add 4 eggs, one at a time, beating after each addition until just combined.
Gently spread the ricotta mixture evenly over the cake batter.
Next, bake until the cake layer has risen to the top (ricotta and cake layers will switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let the cake cool completely, about 30 minutes.
Meanwhile while the cake is cooling, beat 12 oz mascarpone with electric mixer on medium speed until smooth. Gradually add 1 cup milk, beating until smooth.
Then add 3.4 oz package lemon instant pudding mix and beat until smooth. Let stand until thickened, about 5 minutes.
Spread frosting over the cooled cake. Slice and enjoy!
If you liked Lemon Love Cake Recipe you can try another version called Strawberry Love Cake.
Lemon Love Cake Recipe
This delicious Italian cake starts with boxed lemon cake mix. The cake mix is prepared and spread on the bottom of a 9×13 pan. Ricotta is mixed with mascarpone, eggs, sugar and vanilla before being spread on top of the cake batter. When the cake bakes the lemon layer rises to the top. Then a frosting is made with lemon pudding, mascarpone and milk. This yummy cake is a great way to show someone how much you love them.
Ingredients
- 16.5 oz package lemon cake mix + ingredients on box
- 1 lemon zested and juiced
- 32 oz container part-skim ricotta
- 2 (8 oz) containers mascarpone
- 4 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup whole milk
- 3.4 oz package lemon instant pudding mix
Instructions
-
Preheat oven to 350 F. Grease 13×9 baking pan with butter and dust with flour.
-
Prepare the cake mix according to package directions, and then add 2 tbsp lemon juice. Pour the batter into the prepared baking pan and set aside.
-
Beat the ricotta, lemon zest and 4 oz mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
-
Bake until the cake layer has risen to the top (ricotta and cake layers will switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let the cake cool completely, about 30 minutes.
-
Meanwhile, beat 12 oz mascarpone with electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread frosting over the cooled cake.
Recipe Notes
I use a 15.25 oz cake mix, there are no 16.5 oz cake mixes sold at any grocery store near me.