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Sliced lemon ricotta cake on a marble board with glossy citrus glaze dripping down golden edges.

Easy Baked Lemon Ricotta Cake with a Citrus Glaze

A soft, custardy lemon ricotta cake baked in one pan and finished with a simple citrus glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 363
Ingredients Method Notes

Ingredients
  

Cake
  • 450 g ricotta whole milk, well drained
  • 3 eggs large; room temperature
  • 150 g granulated sugar
  • 60 ml extra virgin olive oil or melted, cooled butter
  • 1 tsp vanilla extract
  • lemon zest from 2 lemons
  • 45 ml lemon juice (3 tbsp)
  • 90 g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
Glaze
  • 100 g powdered sugar sifted
  • 2 tbsp lemon juice (30 ml)

Method
 

Make the Cake Batter
  1. Heat oven to 170C/340F. Grease a 20 cm / 8-inch round cake pan and line the base with parchment.
  2. In a mixing bowl, whisk the ricotta, sugar, eggs, olive oil, and vanilla until smooth and no ricotta lumps remain.
  3. Add the lemon zest and lemon juice and whisk again until fully combined.
  4. In a separate bowl, whisk the flour, baking powder, and salt together.
  5. Fold the dry ingredients into the ricotta mixture until just combined. Stop as soon as the flour streaks disappear, overmixing makes the crumb tough.
Bake and Glaze
  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. 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.
  3. 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.
  4. Whisk the powdered sugar and remaining lemon juice together until smooth, adding a teaspoon of water if it's too thick to drizzle.
  5. 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.