Lemon Ricotta Cake
This lemon ricotta cake is delightfully moist and bursting with bright citrus flavor, thanks to the addition of fresh lemon juice and zest. The creamy ricotta cheese gives the cake a tender, almost cheesecake-like texture, while the almond glaze on top adds a sweet, nutty finish. It’s a light yet indulgent treat that’s perfect for spring brunches, afternoon coffee breaks, or any time you’re in the mood for something elegant and refreshing.
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 9x5-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
Cake flour gives this cake a soft, tender texture. You can use all-purpose flour instead, but the result will be slightly denser — still delicious.
Wrap any leftover cake tightly and store it in the refrigerator for up to 3 days.
Wrap any leftover cake tightly and store it in the refrigerator for up to 3 days.