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Best Lemon Ricotta Dessert Cake Recipe – Easy Homemade

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This incredibly moist and tender lemon ricotta cake is bursting with bright citrus flavor. Made with simple ingredients and no mixer required, it’s perfect for any occasion from a casual Tuesday night to an elegant dinner party.

Ingredients

Scale
  • 15 ounces (425 grams) whole milk ricotta cheese
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups (190 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon zest (from about 2 large lemons)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled
  • 1 cup (120 grams) powdered sugar
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1–2 teaspoons milk (for glaze, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. In a large bowl, whisk together the ricotta, sugar, and lemon zest for about a minute until smooth and well-combined.
  3. Add the eggs one at a time, whisking well after each addition until the batter is thick and glossy.
  4. Pour in the melted butter, lemon juice, and vanilla extract. Whisk until combined. The batter may look slightly curdled; this is normal.
  5. In a separate small bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients. Use a spatula to fold together gently until just combined. Do not overmix; a few small lumps are fine.
  7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, starting to check at 50 minutes. The cake should be golden brown and a toothpick inserted into the center should come out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 10-15 minutes.
  9. Let the cake cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  10. Make the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more juice or a splash of milk until you get a thick but pourable consistency. Drizzle over the cooled cake and let set for about 10 minutes before slicing.

Notes

For best results, use full-fat ricotta and drain if watery. Room temperature ingredients blend more smoothly. Do not overmix once flour is added. Let cake cool completely before glazing. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: lemon ricotta cake, lemon cake, ricotta cake, easy lemon cake, moist lemon cake, Italian cake, dessert cake

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