It’s no secret that I love a simple, no-fuss dessert that still feels a little bit special, and this lemon love cake is exactly that. I actually got the idea from my partner’s grandma, Lee, who shared the wonderful inspiration of making a lemon version of classic Italian love cake and I couldn’t stop thinking about it.

It’s the kind of recipe I come back to all year long, whether I’m bringing something to a gathering or just craving something bright and citrusy tucked away in the fridge for later (trust me, it’s even better cold from the fridge the next day).

I’ll be honest; to me, lemon desserts can sometimes lean too sharp or too sweet, but this one lands perfectly in the middle. The lemon cake bakes up light and tender while the ricotta layer melts into something rich, creamy and almost cheesecake-like. It’s finished with a fluffy vanilla pudding topping that ties everything together. It’s simple enough to pull together on a weeknight, but impressive enough to share when you want a dessert for guests that disappears fast. Trust me, once you make it, it’s going straight into your regular rotation.

Why you’ll love it

Key Ingredients in lemon love cake

Lemon Love Cake

Serves 16 to 20

For the cake:

3 large eggs, at room temperature

Cooking spray

1 (13.25 or 15.25-ounce) box lemon cake mix

Water, eggs and oil needed for cake mix (see package directions)

2 (about 16-ounce) containers whole-milk ricotta cheese

3/4 cup granulated sugar

1/3 cup packed light brown sugar

Finely grated zest of 2 medium lemons (4 teaspoons)

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

For the topping:

1 (8-ounce) tub frozen whipped topping, thawed

1 (3.4-ounce) box instant vanilla pudding mix

2 cups cold whole or 2% milk

1/2 teaspoon lemon extract

Finely grated lemon zest, for garnish (optional)

Make the cake:

1. Heat the oven to 350 F. Coat a 9-by13-inch baking pan with cooking spray. Line the bottom and two long sides of the pan with a sheet of parchment paper long enough to extend over the sides by an inch or two.

2. Prepare the batter from a box of lemon cake mix according to package directions. Pour into the baking pan and smooth out the top.

3. Process two (about 16-ounce) containers ricotta cheese, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar, three room temperature large eggs, the finely grated zest of two medium lemons, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt together in a food processor or blender until smooth, 30 to 35 seconds. Pour evenly over the cake batter, covering the batter completely.

4. Bake until the batters have flipped (the lemon cake will rise to the surface) and a tester inserted into the center of the cake comes out clean, 55 minutes to an hour. It’s OK if the cake has cracks or thin streaks of ricotta on the surface. Let cool completely, about three hours.

Make the topping:

1. Whisk one (3.4-ounce) box instant vanilla pudding mix, 2 cups cold whole milk, and 1/2 teaspoon lemon extract together in a medium bowl until the pudding is thickened, four to five minutes.

2. Fold in one (8-ounce) tub thawed frozen whipped topping with a flexible spatula until no streaks remain. Dollop over the cake and spread evenly over the top, smoothing or swooping as desired. Loosely cover with plastic wrap if desired.

3. Refrigerate until the topping is set and chilled, at least two hours and up to overnight. Garnish with more finely grated lemon zest if desired.

Recipe notes

Swaps: Use a white or yellow cake mix and add 1/4 teaspoon lemon extract instead of lemon box cake for a softer citrus flavor that lets the ricotta layer shine.

Instead of the whipped topping, use 1 1/2 cups cold heavy cream. Beat in a stand mixer with the whisk attachment on medium speed until soft peaks form before folding it into the pudding mixture.

For a more intense lemon flavor, use instant lemon pudding mix instead of vanilla.

Make ahead: The cake can be fully assembled up to one day ahead. Cover and refrigerate.

Storage: Leftover cake can be wrapped loosely in plastic wrap and refrigerated for up to three days.

(Janette Zepeda is a senior culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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