Recipe Lemon Love Cake

My love for lemons is no secret. I put them in just about everything, from savory dishes to desserts. And this Lemon Love Cake is no exception. It's tangy, sweet, and delicious — perfect for any occasion. Plus, it's really easy to make! With pretty layers of Ricotta, cake and lemon frosting this dessert will impress guests. For a perfect treat, look no further than this recipe. You won't be disappointed.

This easy layered lemon cake recipe only requires a few basic ingredients and a little bit of time. What's even better is that it doesn't have to be perfect but it still turns out delicious!

This fruity lemon cake is perfect for your next party, and the light and sweet lemon flavor makes for an excellent spring dessert. Hello Easter!

Moist Lemon Blueberry Cake With Lemon Cream Cheese Frosting

What could be more delightful than a moist and delicious lemon cake? Especially when it's topped with creamy lemon frosting. This is one dessert that definitely won't leave you feeling sour. Cue the confetti, because it's time to celebrate with some Lemon Love Cake!

You only need a few ingredients to make this delicious lemon cake, gather these ingredients and get ready for moist and delicious layered lemon cake.

Here is a quick list of all the ingredients needed to make this delicious cake. Be sure to scroll down to the recipe card to print the full recipe instructions that include the exact measurements needed.

Valentine's Persian Love Cake

You only need a few basic kitchen tools to help you make this cake, here are some tools you'll need to make this recipe.

This cake needs to be kept cool, so you will need to store this cake in the fridge tightly covered. It can be stored for up to five days.

This cake may look dark when it comes out of the oven, but don't worry the cake will be just fine. The frosting will soak into the cake and soften it up.

Lemon Love Traybake

Yes, this cake can be frozen. You will need to wrap your cake tightly with plastic wrap and foil and store it in the freezer for up to three months.

It usually takes about two hours for this Layered Lemon Cake to cool. Don't rush the cooling process or you will melt the frosting.

There's nothing like the sweet, tart flavor of lemons to put a smile on your face. This delicious lemon love cake is perfect for when you need a little pick-me-up. Packed with lemon flavor, this cake is sure to brighten up your day!

Strawberry Love Cake

If you love lemon desserts, you may also enjoy these Raspberry Lemon Cake, Pineapple Lemon Dessert, Blueberry Cake with Lemon Frosting recipes.

There's something about lemons that just makes everything seem a little bit brighter. Maybe it's the tartness that brings out the sweetness in other flavors, or maybe it's their cheerful yellow color. Whatever the reason, we can't get enough of them around here, and this lemon love cake is our latest obsession. It's moist, fluffy, and full of bright citrus flavor - perfect for Spring!

If you try it out, don't forget to tag @ with a photo on social media so we can see how this sweet lemon love cake turned out!

Gorgeous Persian Love Cake

It is okay for the cake to bake up a bit dark and look as though it’s burnt. Don’t worry, this is normal. The frosting will soak in and make it taste perfect.

This recipe instructions make no sense. It says to put the prepared cake mix in and top with the ricotta mixture, then bake. Shouldn’t it say to divide the cake mixture, so the ricotta filling is sandwiched between two layers of cake??

@Trisha, hiya! I can see how that is confusing however, a little bit of baking magic happens and the layers shift during the baking process. Let me know if you have any questions about that.Lemon Love Cake starts with a boxed cake mix for an easy dessert recipe but looks fancy, for sure. Moist lemon cake, sweet ricotta filling and whipped mascarpone lemon pudding topping, make this cake so rich and perfect for Valentine’s Day, birthdays, or any other special occasion, or for true lemon lover.

Hey Guys, I'm Looking For A Recipe If Anyone Can Help, A Pudding I Used To Have At Primary School. Like A Lemon Curd Shortbread Type Cake. Lemon Love I Think It

This Lemon Love Cake is cross between lemon cake and a cheesecake. Delicious Italian Love Cake recipe from Foodnetwork and Valerie Bertinelli, starts with boxed lemon cake mix, prepared and spread on the bottom of a 9×13 pan.

On top of the lemon cake batter is spread mixture of ricotta, mixed with mascarpone, eggs, sugar and vanilla. When the cake bakes the lemon layer rises to the top and ricotta layer sinks in the bottom. It’s almost like a magic.

Lemon Love Cake with a subtle lemon flavor and delicious layers that switch places during the baking, pretty much reminded me of my Lemon Custard Cake.

Chocolate Italian Love Cake

This cake is delicious and has just the right amount of lemon flavor and sweetness, to my taste. If you are not a fun of subtle lemon flavor I suggest you to add more grated lemon zest in ricotta mixture.

Then a frosting is made with lemon pudding, mascarpone and milk. The frosting recipe doesn’t use any additional sugar, just instant lemon pudding mix that is sweetened already. If you are more for sweeter frosting, then I suggest adding a few tablespoons of powdered sugar, but it’s up to your taste.

Prepare cake mix according to package directions, and add 2 Tablespoons freshly squeezed lemon juice. Then pour the batter into the prepared baking pan and set aside.

Savoring Time In The Kitchen: Lemon Love Bundt Cake

Next, beat 32 oz. ricotta, lemon zest from 1 lemon and 4 oz. mascarpone with an electric mixer on medium-low speed until smooth. Next add ¾ cup sugar and 1 teaspoon vanilla, and beat until smooth. Then add 4 eggs, one at a time, beating after each addition just until combine.

Gently spread the ricotta mixture evenly over the cake batter, but do not goes all the way to the edges, leave about ½ inches cake batter uncovered.

While baking, cake layer rising to the top (ricotta and cake layers will switch places). Bake for about 50 to 60 minutes, or until the toothpick inserted in the center comes out clean. Let the cake cool completely before top with the frosting.

Lemon Layer Cake

To make the frosting, beat 12 oz. mascarpone with electric mixer on medium speed until smooth. Gradually add 1 cup milk, beating until smooth. Then add one (3.4 oz. ) package lemon instant pudding mix and beat until smooth.

Lemon Love Cake starts with a boxed cake mix for an easy dessert recipe but looks fancy, for sure. Moist lemon cake, sweet ricotta filling and whipped mascarpone lemon pudding topping, make this cake so rich and perfect for Valentine’s Day, birthdays, or any other special occasion.Lemon Love cake was one of my favourite puds back when I was at school, and I’ve got to admit, it’s still one of my favourites today. I daren’t make it too often because it’s pretty much laden with calories and I can really pig out on it, especially with hot custard.

I haven’t made it for a while, so thought I’d treat the grandkids and see if they would like it as much as I do. (They did and so did hubs).

Persian Love Cake — Thermomade

I made my own lemon curd for this which made it extra tasty. Otherwise you can buy lemon curd really cheaply from Tesco/Asda or any of the other big supermarkets..

This makes quite a large pud, so just half the ingredients if you want a smaller cake. Alternatively you could just use half the dough and freeze the rest for another day.

Add the baking powder to the flour and mix well. If you use self raising flour, don’t bother with the baking powder. Cream the margarine and sugar together until it’s nice and fluffy then add the egg. Add some of the flour with the egg so it doesn’t curdle and mix well, slowly adding the rest of the flour and baking powder. Mix it all into a dough like consistency. (It will be a tad sticky but don’t worry about it). Put the dough in the fridge to chill for aprox 20 mins (It can stay longer if you want to prep it earlier in the day).

Persian Love Cake Baking Kit

Thoroughly grease a tin,  you can use a swiss roll tin though I like to use a small square cake tin that I have handy. Divide the chilled dough into 2 equal pieces. (Don’t worry if it’s not perfectly equal, rough measures will do. Roll out the first piece until it’s the size of your tin, lift it carefully and press into the sides of the tin so it fully fits the bottom. If it breaks a bit or doesn’t quite fit then just patch it up until it does, no one is going to see this bit.

Spread the lemon curd evenly over the dough in the tin so it’s all covered. Roll out the 2nd piece of dough as before making sure it’s big enough to fully cover the top. (Tip, sit the tin over the dough to make sure it will be big enough). If the dough breaks then patch it, you won’t see the join