This Lemon Ricotta Cake is the kind of dessert that whispers springtime with every bite. Light, moist, and kissed with citrusy brightness, it blends the richness of ricotta cheese with the zesty charm of fresh lemons — all crowned with a sweet almond-lemon glaze that takes it to the next level. 🍋✨
It’s the ideal treat for a brunch table, tea party, Easter spread, or simply a quiet moment with coffee on the porch.
Why You’ll Love This Cake
✅ Moist and tender thanks to creamy ricotta
✅ Bright lemon flavor in every bite
✅ Elegant but easy – no fancy tools required
✅ Not too sweet, perfect with tea or coffee
✅ Great for gifting or entertaining
🛒 Ingredients You’ll Need (Expanded)
For the Cake:
- 1½ cups cake flour – Preferred for a soft, delicate crumb. If using all-purpose flour, the cake will be slightly denser but still delicious.
- 2 teaspoons baking powder – Helps lift the batter and gives a gentle rise.
- ½ teaspoon salt – Enhances the sweet and lemony flavors.
- ½ cup unsalted butter, room temperature – Creams beautifully for a fluffy texture.
- 1 cup granulated sugar – Sweetens the cake while maintaining balance with the lemon.
- Zest of 2 medium lemons (about 1 tbsp) – Adds fragrant citrus oils and bold flavor.
- 3 large eggs, room temperature – For structure and richness.
- 1 cup whole milk ricotta cheese – Adds creaminess and a slight tang, creating a tender, almost cheesecake-like texture.
- ¼ cup freshly squeezed lemon juice – Brightens the flavor and adds a citrusy punch.
- 1 teaspoon vanilla extract – Smooths and balances the lemon notes.
- ½ teaspoon almond extract – Adds subtle nuttiness that complements the glaze.
For the Glaze and Topping:
- ¾ cup powdered sugar, sifted – The base of a smooth, pourable glaze.
- ½ teaspoon lemon zest – Enhances citrus aroma in the glaze.
- 2 tablespoons fresh lemon juice – Adds brightness and tang.
- 2 tablespoons sliced almonds – Adds crunch and a beautiful finish on top.
👩🍳 How to Make Lemon Ricotta Cake
Step 1: Prep Your Pan & Oven
Preheat your oven to 350°F and position the rack in the lower third. Lightly grease a 9×5-inch loaf pan, line with parchment (leave overhangs for lifting later), and set aside.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter & Sugar
In a large bowl, beat butter, sugar, and lemon zest with a mixer on medium speed for about 3 minutes, until light and fluffy.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, scraping the bowl as needed. Add the ricotta, lemon juice, vanilla, and almond extract. Mix on medium speed until smooth and creamy — about 2 minutes.
Step 5: Combine & Bake
Reduce mixer speed to low and slowly add the dry ingredients, mixing just until combined. The batter may be slightly lumpy — that’s okay.
Pour into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a tester comes out clean from the center. If the top browns too quickly, tent with foil during the last 10–15 minutes.
Step 6: Cool & Glaze
Cool in the pan for 10 minutes, then lift the cake out and cool completely on a wire rack.
🍋 Make the Glaze & Finish
In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Drizzle over the cooled cake, letting it drip naturally. Sprinkle sliced almonds on top and let the glaze set for a few minutes before slicing.
🍽️ Serving Ideas
- 🌿 With a hot cup of Earl Grey or chamomile tea
- 🍓 Garnished with fresh berries for a brunch spread
- ☕ As a lightly sweet treat for afternoon coffee
- 🧊 Chilled in the fridge for a refreshing summer dessert
- 🍦 Served with a scoop of vanilla ice cream on warm days
💡 Tips & Variations
- No ricotta? Try using Greek yogurt for a similar tangy effect
- Citrus swap: Orange zest and juice make a lovely variation
- Make it gluten-free: Use a 1:1 gluten-free flour blend made for baking
- Want extra lemon punch? Add ½ teaspoon of lemon extract to the batter
- Add a crunch layer: Fold in 2 tablespoons of chopped almonds or pistachios to the batter
🥡 Storage & Make-Ahead Tips
- Fridge: Wrap tightly and store in the fridge for up to 3 days
- Room temp: Stays fresh for 1–2 days covered on the counter
- Freezer: Freeze slices wrapped in plastic and foil for up to 2 months
- Reheat: Let it come to room temperature or warm gently for 10 seconds in the microwave
❓ FAQ
Q: Can I bake this in a round or bundt pan?
A: Yes! A 9-inch round pan works well — just adjust the baking time and check doneness with a toothpick.
Q: What if I don’t have almond extract?
A: You can skip it or substitute with more vanilla extract.
Q: Can I use part-skim ricotta?
A: Yes, but whole milk ricotta provides the best creamy texture.
Q: Why line the pan with parchment?
A: It ensures easy removal and keeps the cake from sticking.
❤️ Final Thoughts
If sunshine could be baked into a loaf, this Lemon Ricotta Cake would be it. ☀️💛 With its silky, tender crumb and bold citrus glaze, it delivers all the brightness and elegance of a dessert twice as complicated — but with far less fuss.
The ricotta makes it rich without being heavy, and the almond glaze adds a delightful contrast to the lemon’s zing. It’s the kind of cake you’ll want to bring to brunch, serve at showers, or just keep all to yourself in the fridge — slice by slice, lemony smile by lemony smile.
Whether you’re a lemon lover or simply seeking something light, luxurious, and irresistibly fragrant, this cake is the perfect blend of comfort and sophistication. 🍋🍰🌿
Short version
Lemon Ricotta Cake
Ingredients
For the cake:
- 1 ½ cups cake flour or all-purpose flour see note
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- zest of 2 medium lemons about 1 tablespoon
- 3 large eggs at room temperature
- 1 cup ricotta cheese
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the glaze and topping:
- ¾ cup powdered sugar sifted
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons sliced almonds for topping
Instructions
- Preheat the oven to 350°F and position a rack in the lower third. Spray a 9×5-inch loaf pan with cooking spray and line the bottom with parchment paper, letting the ends hang over the sides for easy removal.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat the butter, sugar, and lemon zest on medium speed for about 3 minutes, until light and fluffy. Add the eggs and mix until combined, scraping down the bowl as needed. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed for about 2 minutes until smooth.
- With the mixer on low, slowly add the flour mixture and mix until just combined. The batter may look slightly lumpy — that’s fine.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a tester inserted into the center comes out clean. Be sure to check all the way to the bottom, as the top may cook faster. If the top browns too quickly, tent it with foil for the remaining bake time.
- Let the cake cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment and cool completely before glazing.
For the glaze and topping:
- In a medium bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Spoon the glaze over the cooled cake, letting it drip down the sides. Sprinkle sliced almonds on top for a decorative and crunchy finish. Let the glaze set for a few minutes before slicing and serving.
Notes
Wrap any leftover cake tightly and store it in the refrigerator for up to 3 days.
