Description
This Lemon Ricotta Dump Cake is a bright, creamy, and effortless dessert that blends zesty lemon flavor with the smooth richness of ricotta cheese, made with minimal effort and no mixing required.
Ingredients
- 1 (15.25 oz) box lemon cake mix
- 1 cup whole-milk ricotta cheese
- ½ cup lemon juice
- ½ cup water
- 1 cup water
- ½ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan or a 9×3-inch tube pan.
- Pour the dry lemon cake mix evenly into the prepared pan.
- Spoon dollops of ricotta cheese over the cake mix, spacing them throughout.
- In a measuring cup, combine ½ cup lemon juice and ½ cup water. Slowly pour this mixture over the cake and ricotta.
- Bake for 45 to 55 minutes, until the top is golden brown and a skewer inserted (avoiding ricotta pockets) comes out mostly clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a plate and let it cool an additional 15–20 minutes.
- Dust with powdered sugar just before serving.
Notes
- Use whole-milk ricotta for best texture, but low-fat works too.
- Substitute lemon juice with orange juice or lemon extract if needed.
- Baking time may vary slightly if using a 9×13-inch pan instead of bundt.
- Add-ins like berries or shredded coconut can enhance flavor and appearance.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
