How I Make Lemon Ricotta Cake That’s Moist, Bright, and Glazed to Perfection
I love lemon desserts year-round, but there’s something about a good lemon cake that feels extra special when the weather starts to warm up. This Lemon Ricotta Cake is one of those recipes I keep coming back to because it’s elegant, easy, and packed with citrus flavor. It’s like the perfect cross between a pound cake and a cheesecake—dense but soft, rich but not heavy, and with just the right amount of lemon zing.
What makes this cake really shine is the ricotta cheese. It adds moisture and tenderness you just don’t get from regular cakes, and it pairs beautifully with lemon juice and zest. I like to finish it off with a simple lemon glaze that seeps into every bite and gives it a sweet, tangy finish.
Whether I’m serving it at brunch, bringing it to a potluck, or just baking something bright for the weekend, this cake always earns compliments. It looks beautiful in a Bundt pan and tastes even better than it looks.
Why I Love This Lemon Ricotta Cake
- Light, moist texture thanks to creamy ricotta cheese
- Fresh lemon flavor from real juice, zest, and lemon extract
- Perfectly sweet with a zippy glaze on top
- Works in a Bundt or tube pan for a pretty presentation
- No need to layer or frost—just bake, glaze, and serve
Ingredients You’ll Need
(Serves 10–12 | Prep Time: 20 minutes | Bake Time: 45 minutes | Cool Time: 40 minutes)
For the cake:
- 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, room temperature
- 1 (15 oz) container whole-milk ricotta cheese
- Juice and zest of 1 lemon
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar (or more as needed)
- 2 tablespoons fresh lemon juice (adjust to desired thickness)
- 1 tablespoon lemon zest
How I Make This Lemon Ricotta Cake (Step-by-Step)
- Preheat and Prep the Pan
I preheat the oven to 350°F and generously grease and flour a Bundt or tube pan. I always make sure to get into every crevice to avoid sticking later. - Mix the Dry Ingredients
In a large bowl, I whisk together the cake flour, baking powder, baking soda, and salt. I set that aside while I move on to the wet ingredients. - Cream the Butter and Sugar
In another bowl, I beat the softened butter and sugar with an electric mixer until light and fluffy—this usually takes about 3 minutes on medium speed. This step gives the cake structure and helps with the rise. - Add Eggs and Ricotta
I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I add the ricotta, lemon juice, zest, lemon extract, and vanilla. The batter might look a bit thick or curdled at this point—that’s normal with ricotta. - Combine Wet and Dry
I slowly add the dry ingredients into the wet mixture, beating just until smooth and fully combined. The batter should be thick and creamy. - Bake Until Golden and Set
I pour the batter into the prepared pan and smooth the top. Into the oven it goes for 40–50 minutes, or until a toothpick inserted in the center comes out clean. It usually takes about 45 minutes in my oven. - Cool Before Glazing
I let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to finish cooling—this takes about 30 minutes. - Make the Glaze
While the cake cools, I whisk together the powdered sugar, lemon juice, and zest. I adjust the consistency with more sugar or juice depending on how thick I want it. - Drizzle and Serve
Once the cake is fully cooled, I drizzle the glaze over the top and let it settle before slicing. I’ll sometimes add extra lemon zest on top for color or garnish with thin lemon slices.
My Tips for the Best Lemon Ricotta Cake
- Use room-temperature ingredients so everything blends smoothly
- Zest the lemon before juicing it—it’s easier and more efficient
- Don’t overmix the batter once you add the flour—just until combined
- Let the cake cool fully before glazing so it doesn’t melt off
- Store at room temp for 2 days or refrigerate for up to 5
Fun Variations I’ve Tried
- Add blueberries or raspberries to the batter for a fruity twist
- Swap the glaze for a dusting of powdered sugar for a lighter finish
- Use orange or lime zest for a citrus change-up
- Top with whipped cream and berries for a dressed-up dessert
- Add a spoonful of lemon curd on the side when serving
What I Serve with Lemon Ricotta Cake
- Hot tea or iced lemon green tea
- A scoop of vanilla ice cream or lemon sorbet
- Fresh berry compote for contrast
- Coffee and biscotti for a laid-back brunch pairing
- Sparkling wine or prosecco if I’m serving this as dessert for guests
Frequently Asked Questions
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but the texture will be slightly denser. For a closer match, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch per cup of cake flour.
Q: Can I freeze this cake?
A: You can! Wrap it tightly and freeze without glaze. Thaw at room temp, then glaze just before serving.
Q: What if I don’t have lemon extract?
A: No problem—just use extra zest or a bit more juice. The flavor won’t be quite as concentrated but still delicious.
Q: Is it better warm or chilled?
A: I like it best at room temperature. It firms up slightly in the fridge but stays moist and flavorful either way.
Why This Lemon Ricotta Cake Is Always a Hit
It’s sweet but not too sweet, zesty but not overwhelming, and perfectly tender with that signature creamy texture ricotta brings. It’s elegant enough for entertaining but simple enough to bake on a whim. Every time I make this cake, it feels like a little slice of sunshine—bright, beautiful, and totally comforting.
My Favorite Lemon Ricotta Bundt Cake for a Sunny, Citrusy Dessert
Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup white sugar
- 1 teaspoon lemon extract
- 1 cup powdered sugar (or more as needed)
- 1 tablespoon lemon zest
- 1 cup all-purpose flour minus 2 tablespoons
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and white sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese and lemon extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the lemon zest.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
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