This Lemon Ricotta Tray Cake is a wonderfully simple dessert made with just three ingredients. The combination of fluffy pancake batter, creamy ricotta, and tangy lemon curd creates a light, golden bake that is perfect for afternoon tea, brunch, or an easy family dessert.
Why You’ll Love This Recipe
- Made with only 3 simple ingredients
- Quick and easy preparation
- Soft, fluffy texture with creamy swirls
- Bright lemon flavor in every bite
- Family-friendly and perfect for sharing
- Ideal for beginner bakers
Ingredients
- 375g bottle pancake shake mix
- 160g (1/2 cup) lemon curd
- 120g (1/2 cup) smooth ricotta
- 1–2 tablespoons water
Instructions
- Preheat the oven to 190°C (170°C fan-forced). Position a rack in the center of the oven. Grease a 23 x 28cm baking tray with a depth of approximately 2.5cm.
- Prepare the pancake shake mix according to the package instructions.
- Pour the prepared batter into the greased tray.
- Spoon the lemon curd evenly over the batter.
- Add 1–2 tablespoons of water to the ricotta and stir until smooth and slightly loosened.
- Spoon the ricotta over the lemon curd.
- Using a knife or skewer, gently swirl the lemon curd and ricotta through the batter.
- Bake the Lemon Ricotta Tray Cake for 20 minutes or until set.
- Remove from the oven.
- Turn the grill (broiler) to high and grill for 1–2 minutes until the top becomes lightly golden.
- Serve warm and enjoy.
Tips & Tricks
- Do not over-swirl the ricotta and lemon curd to maintain attractive marbled patterns.
- Use full-fat ricotta for the creamiest texture.
- Watch carefully during grilling, as the top can brown quickly.
- Add fresh lemon zest for extra citrus flavor.
- Dust with powdered sugar before serving for a bakery-style finish.
Details
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Serve with fresh berries for added freshness.
- A dollop of whipped cream pairs beautifully with the lemon flavor.
- The tray cake is best enjoyed warm but can also be served at room temperature.
- You can use homemade lemon curd if preferred.
Nutrition (Approximate Per Serving)
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Fat: 8g
FAQ
Can I make Lemon Ricotta Tray Cake ahead of time?
Yes. Bake it a few hours ahead and serve at room temperature or gently warmed.
Can I use cottage cheese instead of ricotta?
Ricotta provides the smoothest texture, but blended cottage cheese can work as a substitute.
Why is my tray cake dense?
Overmixing the pancake batter may reduce its light texture.
Can I add fresh lemon zest?
Absolutely. Lemon zest enhances the citrus aroma and flavor.
Can I freeze this cake?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months.
Storage
Refrigerator:
Store in an airtight container for up to 3 days.
Freezer:
Freeze individual portions for up to 2 months.
Reheating:
Warm in the microwave for 15–20 seconds or in a low oven until heated through.
Similar Recipes
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
- 1 –2 tablespoons water
Instructions
- Preheat the oven to 190°C (170°C fan-forced). Position a rack in the center of the oven. Grease a 23 x 28cm baking tray with a depth of approximately 2.5cm.
- Prepare the pancake shake mix according to the package instructions.
- Pour the prepared batter into the greased tray.
- Spoon the lemon curd evenly over the batter.
- Add 1–2 tablespoons of water to the ricotta and stir until smooth and slightly loosened.
- Spoon the ricotta over the lemon curd.
- Using a knife or skewer, gently swirl the lemon curd and ricotta through the batter.
- Bake the Lemon Ricotta Tray Cake for 20 minutes or until set.
- Remove from the oven.
- Turn the grill (broiler) to high and grill for 1–2 minutes until the top becomes lightly golden.
- Serve warm and enjoy.
Notes
- Serve with fresh berries for added freshness.
- A dollop of whipped cream pairs beautifully with the lemon flavor.
- The tray cake is best enjoyed warm but can also be served at room temperature.
- You can use homemade lemon curd if preferred.
Conclusion
This Lemon Ricotta Tray Cake proves that delicious homemade baking doesn’t need a long ingredient list. With its creamy ricotta swirls, vibrant lemon curd, and fluffy texture, it’s an effortless dessert that’s perfect for busy days, casual gatherings, or whenever you’re craving a simple sweet treat.