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Lemon Ricotta Cake

This moist lemon cake made with ricotta cheese is fluffy and full of flavor. The sweet and tangy lemon glaze made with fresh lemon juice and zest takes it to another level!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Breakfast, lunch/dinner
Cuisine Italian
Servings 12 people
Calories 1901.3 kcal

Equipment

  • 1 Tube Cake or Bundt Pan
  • 2 Large Mixing Bowls
  • 1 Electric Mixer
  • 1 Citrus Zester/Juicer
  • 1 Wire Cooling Rack

Ingredients
  

Main

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ¾ cup butter softened
  • 3 large eggs at room temperature
  • 1 15 ounce container whole-milk ricotta cheese
  • 1 lemon juiced and zested
  • 1 teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar or as needed
  • 2 tablespoons lemon juice or as needed
  • 1 tablespoon lemon zest

Instructions
 

  • Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
  • Mix cake flour, baking powder, baking soda, and salt into a large bowl. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
  • Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser
  • Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall /Prop Stylist: Phoebe Hausser

Notes

Ensure all cold ingredients like eggs, butter, and ricotta are at true room temperature. This is critical for proper emulsification and a smooth, consistent batter, preventing curdling and yielding a tender crumb. When adding the flour mixture, mix only until just combined to avoid developing the gluten too much, which can result in a tough cake. The quality of your fresh lemon juice and zest will significantly impact the cake's brightness, so opt for organic, unwaxed lemons if possible. For the glaze, adjust the consistency carefully; a slightly thicker glaze adheres better and sets more cleanly. Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.