For an extra burst of flavor, consider adding a handful of fresh blueberries or raspberries to the batter before baking. Ensure your ricotta cheese is well-drained to prevent a soggy cake. You can drain it in a cheesecloth-lined sieve for about 30 minutes. The cake tastes even better the next day, after the flavors have had a chance to meld together. Store it in an airtight container at room temperature. If you don't have cake flour, you can make your own by using all-purpose flour and removing 2 tablespoons of flour for every cup, then adding 2 tablespoons of cornstarch for every cup.
Lemon Ricotta Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS103
Indulge in the ethereal delight of this Lemon Ricotta Cake, a symphony of citrus and creamy richness. Each slice offers a tender crumb, infused with bright lemon notes and the subtle tang of ricotta, crowned with a luscious glaze that elevates this cake to a sublime dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol82 mg
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Fiber1 g
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Protein7 g
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Saturated Fat9 g
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Sodium336 mg
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Sugar27 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour a 9-inch tube pan or Bundt pan thoroughly. (5 minutes)
02
StepIn a large bowl, whisk together the sifted cake flour, baking powder, baking soda, and sea salt until well combined. (3 minutes)
03
StepIn a separate bowl, using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy. (5 minutes)
04
StepAdd the eggs, one at a time, beating well after each addition. Gradually beat in the drained ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until the mixture is smooth and homogenous. (7 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (4 minutes)
06
StepPour the batter into the prepared tube pan and spread evenly. (2 minutes)
07
StepBake in the preheated oven for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
08
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (40 minutes)
09
StepWhile the cake is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice, 1 teaspoon at a time, if the glaze is too thick, or more powdered sugar if it's too thin. (5 minutes)
10
StepOnce the cake is completely cooled, drizzle the lemon glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set before serving. (2 minutes)
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Estrella Gerhold
Jun 18, 2025I substituted gluten-free flour and it worked perfectly. Highly recommend!
Baby Renner
May 24, 2025Next time I'll add a bit more lemon zest to the cake itself. I love a strong lemon flavor.
Anabelle Rolfson
Feb 19, 2025My family loved this cake! It's become a new favorite.
Victoria Bayer
Dec 30, 2024This cake is amazing! So moist and the lemon flavor is perfect.
Odell Larson
Dec 2, 2024I made this for a brunch and everyone raved about it. The glaze is the perfect finishing touch.
Greta Rempel
Nov 25, 2024The cake was a little dense for me, maybe I overmixed it. Still tasted great though!
Houston Lind
Jun 2, 2024The recipe was easy to follow and the cake turned out beautifully. I will definitely make this again!