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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Rustic Jelly Tart

I love pie crust. It's flaky, it's salty, it's buttery, and it's also the easiest pastry dough you can make. This simple recipe is one of my favorite ways to enjoy piecrust: smeared with jelly and sprinkled with lots of sugar. Serve with a strong cup of tea on your favorite teatime plates!

rustic jelly tart recipe

Pie crust:

  • 1 3/4 cups of flour
  • 1/2 tsp salt
  • 3 tablespoons oil
  • 3 tablespoons water

Filling: Jelly or jam of your choice! I used a delicious apricot jam, but I can see this being equally delicious with grape, strawberry, raspberry, or even apple butter for the ultimate fall tart. Mix in some cinnamon to that sugar topping if you use apple butter!

Preheat the oven to 375.

Using a fork, mix flour and salt until combined. Add oil and mix until the dough resembles peas.



Add water and mix until dough comes together. Do not overmix! Hot tip: pie crust becomes hard and very difficult to roll out if you over-handle it. Be gentle!
Roll out half the pie crust between two sheets of wax paper into an 8" circle.

Carefully transfer the circle to an ungreased baking sheet and spread with the jelly.

Roll out the rest of the pie crust and slice into strips using the blunt edge of a butter knife.

Carefully lay the strips across the tart. Go ahead and weave them if you're feeling fancy, but I just laid one half across and the other direction across on top.

Sprinkle with sugar and slide into the oven.

Bake for 25 minutes or until the pastry is golden and flaky.