This Lemon Ricotta Tray Cake is the perfect quick dessert when you want something light, creamy, and full of citrus flavor. Made with just three simple ingredients, this easy lemon tray cake comes together effortlessly and delivers a soft, fluffy texture with a rich, tangy swirl.
Why You’ll Love This Recipe
This recipe is all about simplicity without sacrificing flavor. The combination of creamy ricotta and zesty lemon curd creates a beautifully balanced dessert that feels both fresh and indulgent. It’s family-friendly, beginner-proof, and perfect for last-minute baking or casual gatherings.
Ingredients
- 375g bottle pancake shake mix
- 160g (1/2 cup) lemon curd
- 120g (1/2 cup) smooth ricotta
Instructions
- Preheat oven to 190°C (170°C fan). Place a rack in the center.
- Grease a 23 x 28cm baking tray.
- Prepare the pancake mix according to package directions.
- Pour the batter into the prepared tray.
- Spoon the lemon curd evenly over the mixture.
- Add 1–2 tablespoons of water to the ricotta and stir until smooth.
- Spoon the ricotta over the lemon curd.
- Use a knife or skewer to gently swirl the layers.
- Bake for 20 minutes or until set and lightly golden.
- Allow to cool slightly before slicing your Lemon Ricotta Tray Cake.
Tips & Tricks
- Use full-fat ricotta for a creamier texture.
- Don’t over-swirl to keep distinct lemon and ricotta pockets.
- Add a light dusting of powdered sugar for extra presentation.
- You can substitute lemon curd with orange curd for a twist.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Serve warm for a soft, pudding-like texture.
- Pairs well with tea or coffee.
- Add fresh berries on top for extra freshness.
Nutrition (Approximate per serving)
- Calories: 180
- Protein: 5g
- Carbs: 25g
- Fat: 6g
FAQ
Can I make this Lemon Ricotta Tray Cake ahead of time?
Yes, it can be made a day in advance and stored in the fridge.
Can I use homemade pancake mix?
Absolutely, just ensure it has a similar consistency to bottled mix.
What can I use instead of ricotta?
Cream cheese or mascarpone can work as substitutes.
How do I know when it’s done?
The center should be set and slightly springy to the touch.
Can I make it gluten-free?
Yes, use a gluten-free pancake mix.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze slices for up to 1 month
- Reheating: Warm in microwave for 15–20 seconds
Similar Recipes
Easy Lemon Ricotta Tray Cake
Ingredients
- 375 g bottle pancake shake mix
- 160 g 1/2 cup lemon curd
- 120 g 1/2 cup smooth ricotta
Instructions
- Preheat oven to 190°C (170°C fan). Place a rack in the center.
- Grease a 23 x 28cm baking tray.
- Prepare the pancake mix according to package directions.
- Pour the batter into the prepared tray.
- Spoon the lemon curd evenly over the mixture.
- Add 1–2 tablespoons of water to the ricotta and stir until smooth.
- Spoon the ricotta over the lemon curd.
- Use a knife or skewer to gently swirl the layers.
- Bake for 20 minutes or until set and lightly golden.
- Allow to cool slightly before slicing your Lemon Ricotta Tray Cake.
Notes
- Serve warm for a soft, pudding-like texture.
- Pairs well with tea or coffee.
- Add fresh berries on top for extra freshness.
Conclusion
This Lemon Ricotta Tray Cake proves that simple ingredients can create something truly special. With its soft texture and bright citrus flavor, it’s a recipe you’ll come back to again and again for quick, delicious baking.