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Lemon Ricotta Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Irresistibly light lemon ricotta cake with a refreshing lemon glaze - the perfect Italian treat.
Ingredients:
  • 1.5 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup white sugar
  • 0.75 cup butter, softened
  • 3 eggs at room temperature
  • 1 (15 ounce) container whole-milk ricotta cheese
  • 1 lemon, juiced and zested
  • 1 teaspoon lemon extract
  • 0.5 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour a tube cake or Bundt pan.
  • Combine cake flour, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, use an electric mixer on medium speed to beat sugar and butter until light and fluffy, about 3 minutes. Mix in eggs one at a time until well combined. Add ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract, and beat until smooth. Fold in the flour mixture until the batter is smooth. Pour the batter into the prepared tube pan.
  • Bake in the preheated oven for 40-50 minutes until a toothpick comes out clean. Then, cool in the pan for 10 minutes before flipping onto a wire rack to cool completely for about 30 minutes.
  • Combine powdered sugar, freshly squeezed lemon juice, and lemon zest for a tangy glaze. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one. Generously drizzle the glaze over the cooled cake.

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