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 9x13 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.

Course Dessert

Prep Time 30 minutes

Cook Time 1 hour

Cooling Time 30 minutes

Servings 15 people

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 13x9 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.