Lemon Ricotta Cake

If you love cakes that feel light, bright, and just a little elegant without being fussy, this Lemon Ricotta Cake is exactly the kind of recipe to keep close. It combines ricotta cheese, fresh lemon juice, lemon zest, and a simple sweet glaze into a cake that is soft, moist, and full of fresh citrus flavor in every bite.

This is the kind of cake that feels at home almost anywhere. It works beautifully as a spring dessert, a brunch cake, an afternoon coffee treat, or even a holiday table option when you want something a little lighter than a heavily frosted layer cake. The ricotta gives the crumb a rich tenderness, while the lemon keeps everything tasting fresh and lively.

It is simple, beautiful, and one of those cakes that feels classic the minute it comes out of the pan.

Why I Love This Recipe

What I love most about this cake is the texture. Ricotta gives it a moist, almost creamy tenderness that makes it feel rich without becoming heavy. It is soft and satisfying, but still bright enough to feel fresh.

I also love the lemon flavor here. Between the juice, zest, and lemon extract, the cake tastes unmistakably lemony without becoming too sharp or sour. Then the glaze adds that final sweet-citrus finish that makes the whole thing feel complete.

Another reason this recipe stands out is that it looks impressive while still being very approachable. A Bundt or tube cake with a lemon glaze always looks beautiful, but the method is straightforward and home-baker friendly.

Ingredients

For the cake

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white sugar
• 3/4 cup butter, softened
• 3 large eggs, room temperature
• 1 container whole-milk ricotta cheese, 15 ounces
• 1 lemon, juiced and zested
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract

For the glaze

• 1 cup powdered sugar, or as needed
• 2 tablespoons lemon juice, or as needed
• 1 tablespoon lemon zest

Swaps and Notes

Cake flour helps keep the crumb soft and tender, which suits this style of cake beautifully. If you have it on hand, it is worth using for the texture alone.

Whole-milk ricotta is important because it gives the cake richness and moisture. It is one of the main reasons this cake feels so special.

Fresh lemon juice and zest bring the brightest flavor, while the lemon extract helps deepen the citrus taste so it really comes through even after baking.

The glaze is easy to adjust. A little more lemon juice makes it thinner and more drizzly, while extra powdered sugar gives you a thicker finish.

How to Make Lemon Ricotta Cake

1. Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a tube cake or Bundt pan.

2. Mix the dry ingredients

In a large bowl, combine the cake flour, baking powder, baking soda, and salt.

3. Cream the butter and sugar

In a separate bowl, beat the sugar and softened butter with an electric mixer on medium speed until light and fluffy, about 3 minutes.

4. Add the eggs

Add the eggs one at a time, beating well after each addition.

5. Add the ricotta and flavorings

Beat in the ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended.

6. Add the dry ingredients

Add the flour mixture and mix until the batter is smooth.

7. Bake

Pour the batter into the prepared pan.

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool

Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack and cool completely.

9. Make the glaze

In a bowl, stir together the powdered sugar, lemon juice, and lemon zest.

Add more lemon juice if the glaze is too thick, or more powdered sugar if it is too thin.

10. Finish the cake

Drizzle the glaze over the cooled cake and garnish as desired.

Tips for Success

Use room-temperature eggs so they blend more smoothly into the batter.

Do not overmix once the flour goes in. Mix just until the batter is smooth so the cake stays tender.

Grease and flour the pan thoroughly, especially if using a detailed Bundt pan, so the cake releases cleanly.

Let the cake cool fully before glazing so the glaze sits nicely on top instead of melting into the cake.

Serving Suggestions and Pairings

This cake is lovely with coffee, hot tea, iced tea, or fresh berries on the side. It works especially well for brunches, spring gatherings, Easter tables, and afternoon dessert plates.

If you love classic desserts with a homemade feel, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are another great recipe to save.

For another crowd-pleasing classic, This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowdfits beautifully into a comfort-dessert lineup.

If you want a no-bake option for another occasion, This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hackis a smart one to keep in your back pocket.

And for another easy homemade bake, This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas is always worth bookmarking.

Nutritional Information Per Serving

Estimated per serving, based on 12 servings:

• Calories: 320
• Carbohydrates: 38g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 170mg
• Fiber: 0g
• Sugar: 25g

Nutritional values are approximate and may vary depending on the exact glaze amount used.

Storage and Leftover Tips

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

If refrigerated, let slices sit out a bit before serving so the texture softens and the lemon flavor comes through nicely.

This cake also freezes well without the glaze. Wrap it tightly, freeze for up to 2 months, and glaze after thawing for the best finish.

More Recipes You Will Love

If you enjoyed this Lemon Ricotta Cake, here are a few more recipes to try:

• These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
• This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
• This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
• These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats
• This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas

Final Thoughts

This Lemon Ricotta Cake is the kind of dessert that feels simple, fresh, and effortlessly special. It is moist, tender, bright with lemon, and finished with just enough glaze to make every slice feel polished.

Whether you bake it for brunch, dessert, or just because you want a cake that tastes as lovely as it looks, it is one of those recipes that is easy to come back to again and again.