Lemon Ricotta Magic Cake (Easy Holiday Dessert)

Some desserts just belong on a holiday table, and this Lemon Ricotta Magic Cake is one of them. It’s tangy, sweet, soft, and festive—perfect for a Christmas party, Easter brunch, or any occasion when you need a tray-worthy treat. The best part? It looks fancy but comes together with a cake mix and a quick ricotta filling. Truly magical. ✨

The first time I made this cake, I cut it into individual servings with cookie cutters, dusted with powdered sugar, and arranged them in paper liners. By the time I set the tray down at the office Christmas party, people were already hovering. One coworker took a bite, looked at me wide-eyed, and said, “This tastes like cheesecake and lemon cake had a baby!” And honestly—that’s exactly what it is.

Why You’ll Love This Recipe

Two layers in one – Cake + ricotta filling bake together into a custardy cake.
Shortcut friendly – Starts with a boxed cake mix.
Party perfect – Easy to cut into individual servings.
Bright + tangy – Lemon zest adds freshness.
Versatile – Works for Christmas, Easter, showers, or just because.

Ingredients

1 (15.25 oz) box lemon cake mix (plus ingredients on box, usually eggs, oil, and water)
32 oz ricotta cheese
4 eggs
1 cup granulated sugar
Zest of 1 lemon
1 teaspoon lemon juice
Powdered sugar, for dusting

Tip: Use whole-milk ricotta for the creamiest texture. Part-skim works, but won’t be as rich.

Step-by-Step Instructions

Step 1: Prep the Cake Mix

Prepare lemon cake mix according to package instructions. Pour batter into a greased 9×13 pan.

Step 2: Mix the Ricotta Layer

In a medium bowl, combine ricotta, eggs, sugar, lemon zest, and lemon juice. Mix until smooth.

Step 3: Pour and Bake

Pour ricotta mixture evenly over the cake batter. Do not stir—it will bake into layers! Bake at 350°F for 50–55 minutes, until golden and set.

Step 4: Cool and Cut

Cool completely. Dust with powdered sugar. For party trays, use cookie cutters to cut into individual servings and place in cupcake liners.

Expert Tips & Troubleshooting

Cake sinking? Make sure ricotta mixture is evenly poured.
Want stronger lemon flavor? Add 1 tablespoon lemon juice or 1/2 teaspoon lemon extract.
Cutting cleanly? Chill cake before cutting with cookie cutters.
Make it pretty: Use powdered sugar stencils for festive shapes.

Variations & Serving Ideas

Orange ricotta magic cake: Swap lemon zest for orange.
Chocolate chip twist: Add mini chocolate chips to ricotta mixture.
Spring brunch: Top with whipped cream and fresh berries.
Holiday sparkle: Dust with edible glitter for a Christmas party tray.

Storage & Make-Ahead Notes

Store covered in refrigerator for up to 4 days.
Serve chilled or at room temperature.
Can be made 1 day ahead for parties.
Freeze uncut cake up to 2 months; thaw and cut before serving.

FAQs

Does the ricotta mixture sink to the bottom?
No—it creates a custard-like layer within the cake.

Can I use vanilla cake mix instead?
Yes—just add 1 tablespoon lemon juice + zest to the ricotta for flavor.

Do I need to refrigerate leftovers?
Yes—because of the ricotta, store in the refrigerator.

Can I use cottage cheese instead of ricotta?
Not recommended—it won’t have the same creamy texture.

Conclusion

This Lemon Ricotta Magic Cake is the perfect balance of easy and elegant. With its lemony brightness and creamy texture, it feels special enough for holidays but simple enough for a weeknight bake. Have you tried baking with ricotta before? Tell me your favorite variation in the comments, and don’t forget to 📌 save this recipe to Pinterest for later!