Italian Lemon Ricotta Cake (Easy, Light & Fluffy)

Ingredients

• 1 13.25 ounce box lemon cake mix
• 3 large eggs
• 1 cup whole milk ricotta cheese
• ⅓ cup vegetable oil
• ⅓ cup milk
• 1 lemon zested and juiced (about 2 Tablespoons juice)
• Powdered sugar optional garnish
• Fresh lemons optional garnish

Instructions

1. Preheat your oven to 350 degrees Fahrenheit, grease an assembled 9-inch springform pan with baking spray, or line a 9-inch round cake pan with parchment paper.
2. Mix the lemon cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of 1 lemon in a large mixing bowl until smooth and combined.
3. Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
4. Allow the cake to cool completely, remove from the pan, and carefully garnish with powdered sugar, optional and fresh lemon zest, and slices.
5. Cut into slices and serve.