This 3 ingredient lemon ricotta tray cake is a light, fluffy, and citrusy dessert made with minimal effort. Perfect for quick baking, it combines creamy ricotta with tangy lemon curd for a soft and delicious cake.
Why You’ll Love This Recipe
This 3 ingredient lemon ricotta tray cake is incredibly easy and beginner-friendly. With just three ingredients, it delivers a moist texture and bright lemon flavor. It’s perfect for last-minute desserts, afternoon tea, or a quick sweet treat for the family.
Ingredients
- 375g pancake shake mix
- 160g lemon curd
- 120g smooth ricotta
Instructions
- Preheat oven to 190°C (170°C fan). Grease a 23 x 28 cm baking tray.
- Prepare the pancake mix according to package instructions.
- Pour the batter into the prepared tray.
- Spoon lemon curd evenly over the batter.
- Mix ricotta with 1–2 tablespoons of water to loosen it.
- Spoon ricotta over the lemon curd.
- Use a knife or skewer to gently swirl the mixture.
- Bake for 20 minutes or until set.
- Turn on the grill and cook for 1–2 minutes until the top is golden.
- Remove and serve immediately.
This 3 ingredient lemon ricotta tray cake is best enjoyed warm with its soft, creamy texture.
Tips & Tricks
- Do not over-swirl to keep distinct layers
- Use high-quality lemon curd for best flavor
- Loosen ricotta slightly for smoother texture
- Watch closely under the grill to avoid burning
- Serve warm for the best taste
Details
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Add lemon zest for extra citrus flavor
- Dust with powdered sugar before serving
- Serve with whipped cream or berries
- Use vanilla pancake mix for added sweetness
Nutrition (Approximate)
- Calories: 250 kcal
- Protein: 6g
- Carbs: 30g
- Fat: 10g
FAQ
Can I use homemade pancake batter?
Yes, but keep the consistency similar to packaged mix.
Can I make it ahead of time?
It’s best served fresh, but can be reheated.
What can I use instead of ricotta?
Cream cheese or mascarpone works well.
Why is my cake not fluffy?
Avoid overmixing and ensure proper baking time.
Can I add fruit?
Yes, berries work beautifully with lemon flavor.
Storage
- Fridge: Store up to 2 days in an airtight container
- Freezer: Not recommended
- Reheat: Warm slightly before serving
Similar Recipes
3 ingredient lemon ricotta tray cake
Ingredients
- 375 g pancake shake mix
- 160 g lemon curd
- 120 g smooth ricotta
Instructions
- Preheat oven to 190°C (170°C fan). Grease a 23 x 28 cm baking tray.
- Prepare the pancake mix according to package instructions.
- Pour the batter into the prepared tray.
- Spoon lemon curd evenly over the batter.
- Mix ricotta with 1–2 tablespoons of water to loosen it.
- Spoon ricotta over the lemon curd.
- Use a knife or skewer to gently swirl the mixture.
- Bake for 20 minutes or until set.
- Turn on the grill and cook for 1–2 minutes until the top is golden.
- Remove and serve immediately.
- This 3 ingredient lemon ricotta tray cake is best enjoyed warm with its soft, creamy texture.
Notes
- Add lemon zest for extra citrus flavor
- Dust with powdered sugar before serving
- Serve with whipped cream or berries
- Use vanilla pancake mix for added sweetness
Conclusion
This 3 ingredient lemon ricotta tray cake is proof that simple recipes can be incredibly delicious. With its soft texture and bright citrus flavor, it’s a quick dessert you’ll want to make again and again.