Lemon Ricotta Cake Recipe

Lemon Ricotta Cake I haven't done much baking since I've been home, aside from banana bread and an amazing meatballs dinner (seriously, check out Pioneer Woman's Salisbury Steak Meatballs - you will not be disappointed!). However, my mom is always making something scrumptious, whether on the stove or in it, and yesterday was no exception. She baked a wonderful cake with a dense, moist texture and bright lemon tang - the perfect dessert for these in-between spring days. Just enough citrus flavor to remind me that spring really is just around the corner, and a lot of sweetness to take away the bitter taste of the cold outside. Bake your own with this easy recipe!


Lemon Ricotta Cake

  • 1 1/2 sticks of butter
  • 15 oz ricotta cheese
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Zest and juice of one lemon
  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Preheat the oven to 350 degrees. Butter and flour a Bundt cake pan. Cream together the butter and sugar. Add ricotta and beat for 5 minutes until fluffy. Add eggs, one at a time. Add vanilla, lemon juice, and lemon zest, and blend. Sift together remaining dry ingredients in a separate bowl; add to wet ingredients and stir until smooth.

Pour into Bundt pan and bake for 35-40 minutes. Allow to rest in the pan for 15 minutes after baking before attempting to remove from pan.

Lemon Glaze

  • 2 cups powdered sugar
  • 3 tablespoons lemon juice (this can be from a bottle)

Combine glaze ingredients until smooth - pour over cake.


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