Lemon Ricotta Cake

This Lemon Ricotta Cake is the ultimate treat that tastes like spring in every bite. It’s soft, moist, and full of bright lemon flavor with just the right amount of sweetness—perfect for brunch, dessert, or a quick pick-me-up with coffee. Made with creamy ricotta and a zesty glaze, this cake feels indulgent but is incredibly simple to throw together.

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Lemon Ricotta Cake

Why You'll Love This Lemon Ricotta Cake recipe

• Quick to make: Only 20 minutes of prep—great for busy weekdays or last-minute guests

• Minimal cleanup: Uses just one bowl for wet ingredients and one for dry

• Make-ahead friendly: Stays moist for days and tastes even better the next day

• No fancy equipment needed: Just a whisk, mixing bowls, and a pan

• Perfect for gatherings: Looks beautiful and serves up to 12

• Freezer-friendly: Freeze slices for easy grab-and-go desserts or lunchbox treats

• Great for spring/summer: Light, bright lemon flavor that feels refreshing

• Impressively easy: Tastes bakery-level without complicated steps

• Versatile: Perfect for dessert, brunch, or as a coffee cake

Baking Tips & Tricks

• Room temperature ingredients: Make sure the butter, eggs, and ricotta are at room temp for a smooth batter.

• Don't overmix: Mix just until combined after adding the flour to keep the cake light and tender.

• Grease the pan well: Especially with a Bundt pan, use butter and flour (or baking spray with flour) to prevent sticking.

• Test doneness early: Every oven is different—start checking with a toothpick at the minimum bake time.

• Cool completely before glazing: Letting the cake cool prevents the glaze from melting off.

Lemon Ricotta Cake Recipe

Prep:  20 mins. | Cook: 35 mins. | Servings: 12

Ingredients:

• 1-1/2 butter, softened

• 15 oz. whole milk ricotta

• 1 c. sugar

• 3 eggs

• 1/2 tsp. lemon extract

• 1 tsp. vanilla extract

• 1 large lemon, zest and juice

• 1-1/2 c. All-purpose flour

• 2-1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tsp salt

• 2 c. powdered sugar

• 3 tsp. fresh lemon juice

Let's Get Started!

1. Preheat oven to 350 degrees.  Lightly grease and flour a Bundt cake pan and set aside.

2. In a large bowl, cream together butter, and sugar until well combined. Add the ricotta cheese and blend until light and fluffy, about 5 minutes.

3. Mix in eggs one at a time, incorporating well. Add the lemon extract, vanilla extract, lemon juice/zest and mix well.

4. Sift flour, baking powder, baking soda and salt. Add the dry ingredients to the batter in 2 increments, mixing until incorporated.

5. Pour into the prepared pan and smooth out. (see baking times below)

   Regular Bundt pan:  Bake 35-40 minutes, or until the cake is set and a toothpick comes out clean. Mini Bundt Pans:  Bake 20-25 minutes.

6. Let cake cool in the pan for at least 15 minutes before turning it out to a plate.

7. Lemon Glaze Recipe:

   Whisk together powdered sugar and lemon juice until smooth.* May need to add a little more lemon juice and water to get a good drizzle consistency. Drizzle the lemon glaze over the top of the cake and serve.

How to Serve

• As a Dessert (Classic Style): Slice and drizzle with the lemon glaze. Garnish with a few curls of lemon zest or a thin lemon slice on top for a beautiful finish.

• With Berries and Cream: Serve slices with a dollop of whipped cream or mascarpone and a handful of fresh berries (blueberries, strawberries, or raspberries are perfect). Adds color and balances the tanginess.

• For Brunch: Pair with coffee, tea, or mimosas. You can slice it into smaller squares or mini Bundts for an easy grab-and-go treat.

• As a Light Summer Dessert: Chill the cake slightly before serving and plate it with a spoonful of lemon curd or a scoop of vanilla bean gelato.