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Easy Lemon Love Cake Recipe with Ricotta and Creamy Pudding Topping

Easy Lemon Love Cake

A tender lemon cake is baked with a sweet ricotta layer, cooled, and finished with creamy lemon pudding whipped topping. Chill it well for clean slices and the best lemon flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake Layer
  • 1 box (15.25 ounces) Lemon cake mix
  • 3 or the amount listed on the cake-mix package Large eggs
  • 1 cup, or the amount listed on the cake-mix package Water
  • 1/2 cup, or the amount listed on the cake-mix package Neutral vegetable oil
Ricotta Layer
  • 1 container (15-16 ounces) Whole-milk ricotta cheese
  • 3/4 cup Granulated sugar
  • 4 eggs Large eggs
  • 1 teaspoon Vanilla extract
Lemon Pudding Topping
  • 1 package (3.4 ounces) Instant lemon pudding mix
  • 2 cups Cold milk
  • 1 container (8 ounces) Frozen whipped topping, thawed

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9 x 13-inch baking dish. Prepare the lemon cake batter according to the package directions, using the listed eggs, water, and neutral oil, then pour it into the prepared dish.
  2. Beat the ricotta, granulated sugar, four eggs, and vanilla extract until smooth. Carefully spoon or spread the ricotta mixture over the cake batter without aggressively stirring; it will sink as the cake bakes.
  3. Bake for approximately 50–60 minutes, until the cake is set and the center is no longer visibly loose. Cool the cake completely before adding the topping.
  4. Whisk the instant lemon pudding mix with the cold milk until thickened. Fold in the thawed whipped topping, spread it over the cooled cake, and refrigerate for at least 2 hours before slicing.

Notes

Use whole-milk ricotta and drain it briefly if it is watery. The center remains moist, so do not rely only on a toothpick test. Overnight chilling is recommended for the cleanest slices and fullest lemon flavor. Keep the finished cake refrigerated.