Lemon Ricotta Cake

This lemon ricotta cake is light, fluffy, and super moist. A refreshing lemon glaze drizzled over the cake makes for a delightful Italian dessert.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 340 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon lemon extract
• 1 lemon, juiced and zested
• 1 cup powdered sugar
• 1 (15 ounce) container whole-milk ricotta cheese
• 3 eggs at room temperature
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.75 cup butter, softened
• 1.5 cups cake flour

Recipe Instructions

Step 1

Mix cake flour, baking powder, baking soda, and salt into a large bowl.

Step 2

Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.

Step 5

Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.