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There’s something reassuring about a lemon ricotta dessert that comes together in one bowl and doesn’t ask much of you.
This easy lemon ricotta cake bakes into a soft, custardy crumb like my apricot ricotta cake, not a fluffy sponge. Lemon zest and juice cut through the ricotta so the whole thing tastes bright instead of heavy.
I make this when I want something sweet after dinner but don’t want to deal with layers, frosting, or fussy assembly. One bowl, one pan, a simple glaze at the end.
It bakes at 170C/340F for 40 to 45 minutes. You’ll know it’s ready when the center is just set and a toothpick comes out with a few moist crumbs, not wet batter.
Why You’ll Love This Recipe
- Bakes in one bowl with no mixer needed
- Soft, custardy crumb from ricotta, not a dry sponge
- Bright lemon flavor from both zest and juice
- Simple citrus glaze instead of frosting
Ingredient Notes
- ricotta: Use whole milk ricotta, drained if watery. Part-skim works too but the crumb turns slightly less rich.
- lemon: You’ll need zest and juice from 2 medium lemons. Meyer lemons work if you want a sweeter, less tart cake.
- olive oil: A mild extra virgin olive oil keeps the crumb moist without an eggy taste. Melted, cooled butter works as a substitute.
- flour: All-purpose flour keeps the crumb light. A 1:1 gluten-free blend works, though the cake turns a bit denser.
- powdered sugar: For the glaze. Sift it first if it’s clumpy so the glaze stays smooth and pours evenly.
Easy Baked Lemon Ricotta Cake with a Citrus Glaze
Ingredients
Method
- Heat oven to 170C/340F. Grease a 20 cm / 8-inch round cake pan and line the base with parchment.
- In a mixing bowl, whisk the ricotta, sugar, eggs, olive oil, and vanilla until smooth and no ricotta lumps remain.
- Add the lemon zest and lemon juice and whisk again until fully combined.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Fold the dry ingredients into the ricotta mixture until just combined. Stop as soon as the flour streaks disappear, overmixing makes the crumb tough.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 to 45 minutes, until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs, not wet batter.
- Cool the cake in the pan for 15 minutes, then run a knife around the edge and transfer it to a wire rack to cool completely, about 20 minutes more.
- Whisk the powdered sugar and remaining lemon juice together until smooth, adding a teaspoon of water if it's too thick to drizzle.
- Drizzle the glaze over the cooled cake, slice, and serve.
Notes
- Drain watery ricotta for 10 minutes before mixing.
- Cool the cake fully before adding the glaze.
- Use room-temperature eggs so the batter mixes smoothly.
- Check the center with a toothpick at the 40-minute mark.
Tips for Success
- Drain ricotta in a fine sieve for 10 minutes if it looks watery, wet ricotta makes a soggy crumb.
- Zest the lemons before you juice them, it’s nearly impossible to do it the other way around.
- Don’t overmix once the flour goes in, stir just until no dry streaks remain.
- Let the cake cool completely before glazing, warm cake melts the glaze into a puddle.
- Check doneness at 40 minutes, ricotta cakes can go from just-set to dry within a few extra minutes.
Variations
- Swap half the lemon juice for orange juice and add orange zest for a milder citrus cake.
- Fold in 1/2 cup fresh blueberries or raspberries before baking for pockets of tart fruit.
- Skip the glaze and dust the cooled cake with powdered sugar for a simpler finish.
Storage and Reheating
Lemon ricotta cake keeps well covered in the fridge for 4 to 5 days since the ricotta filling is dairy-based. It’s fine at room temperature for a few hours if you’re serving it the same day.
This isn’t a cake I’d microwave or reheat. The glaze turns sticky and the crumb dries out fast under heat, so I just let a slice sit at room temperature for 15 to 20 minutes before eating.
If you want to plan ahead, bake the cake a day early and add the glaze right before serving. That way the glaze stays glossy instead of soaking in overnight.
Serving Suggestions
Lemon ricotta cake is good on its own with coffee, but a spoonful of lightly sweetened whipped cream or a creamy whipped ricotta mousse on the side makes it feel more like a proper dessert.
Fresh berries, strawberries or raspberries, add a tart contrast to the lemon and glaze. A few thin lemon slices on top look nice for company.
For dinner parties, I serve thin slices with a small glass of limoncello or a dessert wine. The cake isn’t too sweet on its own, so it pairs well with something with a bit more punch.
FAQ
Why did my lemon ricotta cake sink in the middle?
Your lemon ricotta cake usually sinks because it came out of the oven before the center fully set, or the oven door got opened too early and the batter fell. Check for doneness with a toothpick around 40 minutes, it should come out with a few moist crumbs, not wet batter. Overly wet ricotta can also weigh the center down.
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, part-skim ricotta works in this lemon ricotta cake, though the crumb turns slightly less rich and a touch drier. Whole milk ricotta gives the best custardy texture because of the extra fat. If you use part-skim, drain it well first since it tends to hold more water.
How do I store lemon ricotta cake and can I freeze it?
Lemon ricotta cake keeps in the fridge, covered, for 4 to 5 days since the ricotta filling is dairy-based. Freezing isn’t ideal, the glaze turns wet and the crumb gets grainy once thawed. If you want to plan ahead, bake the cake a day early and add the glaze right before serving.
What can I serve with lemon ricotta cake besides the citrus glaze?
Whipped cream, mascarpone, or fresh berries all work well with lemon ricotta cake if you want something beyond the glaze. A few raspberries or strawberries on the side add tartness that balances the lemon. For coffee or tea time, a plain slice on its own is enough.
Is lemon ricotta cake gluten free?
This lemon ricotta cake isn’t gluten free as written since it uses 90 g of all-purpose flour for structure. You can swap in a 1:1 gluten-free flour blend and get a similar result, just slightly denser. Check your baking powder too, some brands add gluten as a filler.
What’s the difference between lemon ricotta cake and Italian ricotta cheesecake?
Lemon ricotta cake is lighter and cakier than Italian ricotta cheesecake, which relies on more eggs and little to no flour for a dense, custard-like filling. This version bakes with flour and baking powder, so it rises slightly and slices cleanly like a cake instead of scooping like a cheesecake.
If you enjoyed this, try
- the Moist Blueberry Yogurt Loaf Cake with a Lemon Glaze
- this Grandma’s Lemon Pudding Cake
- our Homemade Apricot Ricotta Cake with Toasted Almonds
- the Homemade Molasses Spice Cake with Cream Cheese Glaze
