Ricotta Cake

"Got this from my friend Tina... a great recipe (especially for the Italians :))."
photo by Wife2uRick photo by Wife2uRick
photo by Wife2uRick
photo by Wife2uRick photo by Wife2uRick
photo by Cindy W. photo by Cindy W.
photo by Cindy W. photo by Cindy W.
Ready In:
1 Cake




  • Preheat oven to 350 degrees.
  • Prepare cake mix according to package directions and pour into well greased 9"x13" pan.
  • Mix cheese, eggs, sugar, vanilla, and lemon juice together and pour over cake batter.
  • Bake 50-60 minutes until brown on top.
  • ** The cake and cheese mixture will switch during baking. Can be topped with berries and whipped cream or confectioner's sugar and/or cinnamon.

Questions & Replies

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  1. Wife2uRick
    I made your reciepe last night and Husband liked it, I liked it, Sister and nephew liked it! Only change I made, I only had 6 eggs on hand, so when it came time to make the Ricotta cheese topping, I only used 3 eggs because that's all I had left, therefore I cut the sugar to 1/2 cup. If it was suppose to taste better with the 4th egg and the additional 1/2 cup of sugar, I'll never know til next time.. Oh, one more thing, I did not have yellow cake mix, only white, chocolate and strawberry, so I went with the white this time.. Next time I think I will do lemon! Thanks for sharing!!
  2. Cindy W.
    This turned out to be a delightful cake, moist, not overly sweet, with a nice hint of cheesy lemon flavor. (I tasted it while it was still warm and that was a mistake. The cake needs to be completely cool for the cheesey layer to achieve its proper consistency.) I think this cake cries out for a fruit topping of some sort. It would be the perfect accompaniment. Thanks for a great recipe.


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