| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 15 slices |
Ingredients
- Unsalted butter, for greasing
- All-purpose flour, for dusting
- One 16.5-ounce package lemon cake mix
- 1 lemon, zested and juiced
- One 32-ounce container part-skim ricotta
- Two 8-ounce containers mascarpone
- 4 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- One 3.4-ounce package lemon instant pudding mix, such as Jell-O
Instructions
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the 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 (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an 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 the frosting over the cooled cake.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 424 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 12 g |
| Cholesterol | 108 mg |
| Sodium | 304 mg |
Reviews
This did not turn out well for me. I’m a pretty experienced baker too. The ricotta layer never firmed up (I double-checked the directions) and I even had to bake it for a lot more time than stated. I previously made the chocolate version of this love cake and it turned out perfectly.
My husband and I made the Lemon Love Cake . It was so much fun and tasted amazing! Thank you Valerie . From Mercedes and Lee <3
This was absolutely delicious. Not sure why some people had issues with the cake but mine came out perfect. I used the exact Pyrex dish she did in the episode and i think it’s important to have the right size pan. I did read the comments and added lemon zest and juice to the icing portion which went a long way. The ricotta and mascarpone layer was delightful. The cake was delicately sweet and a huge hit at my dinner party. Highly recommended.
I haven’t made this cake yet because I can’t find a 16.5oz cake mix only 15.25oz, can I use that?
I love this recipe! I have made it several times and it is always a winner. I am curious as to how I can make these into cupcakes. If I follow the recipe and just spread the ricotta mixture over the individual cupcake batter will it yield the same yummy results?
great cake
Very good. Refreshing. Easy to make.
Has anyone used homemade ricotta in place of the part skim commercial kind? It’s so easy to make and so much yummier than any commercial ricotta I’ve ever had. The difference is that it’s whole milk & cream, not lower in fat.
Hi has anyone every made a Love Cake with a sugar free cake mix and splenda sugar substitute? Thank you
This cake is not difficult to make but it does take some time to put it all together. For the reviews that said it was gritty or it ran over the sides when baking, they probably didn’t mix the ricotta mixture long enough. This cake is delicious and just the right amount of lemon flavor and sweetness. Thank you Valerie!!!