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Easy Lemon Ricotta Tray Cake

A Lemon Ricotta Tray Cake is a simple 3-ingredient dessert made with pancake mix, lemon curd, and ricotta.
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Prep Time 10 minutes
Course Dessert
Cuisine Western

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.