Today I want to show you how to make a super easy cake with Ricotta cheese and lemon glaze. This recipe is so simple, that I bake it very often and everyone in my family like a piece of this moist cake.

Ingredients for the cake batter:

2 eggs
100g sugar
220g ricotta cheese
100g softened butter
220g all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
Zest of 1 lemon (optional)

Ingredients for the glaze:

100 powdered sugar
1 tbsp lemon juice
1 tbsp sour cream (optional)

*All the ingredients need to be at room temperature.

Step 1

In a large mixing bowl combine the butter and sugar with lemon zest. Using a hand mixer, whisk the mixture until light and fluffy. Scrub the sides of the bowl.

Step 2

Add one egg at a time, mixing well between each addition. Scrub the sides of the bowl one more time.

Step 3

Add ricotta cheese, vanilla extract, salt and whisk again.

Step 4

Add the baking powder and sifted flour. Give it a stir with a spatula to mix the flour into the cake batter, then using a hand mixer, combine all together on the lowest speed of your mixer. Don’t mix the cake batter for too long, you just need to combine all the ingredients.

Step 4

Transfer the cake batter into the baking form, spread it on top and bake at 350 F degrees for 45-50 minutes or until the skewer inserted into the cake comes out dry. Let the cake cool down in the form for about 5 minutes, then invert it onto a cooling rack, take the mold off and let it cool completely.

*Today I’m going to use a silicone baking mold that I greased with oil. You can use a loaf pan or any other baking form, just keep in mind that the baking time will be different.

Step 5

In the meantime, let’s make the lemon glaze. Combine all the ingredients together and whisk them until they reach a smooth consistency.

*If you like a more stiff consistency, add a little bit more powdered sugar. For ease of use, you can pour the glaze into a piping bag.

Step 6

Cover the cooled cake with the lemon glaze and wait until the glaze dries and turns into a thin crust.

This moist lemon ricotta cake with the sweetness of the lemon glaze makes the perfect combination for a sweet treat.

Notes:

All the ingredients need to be at room temperature.
You can use a loaf pan or any other baking form, just keep in mind that the baking time will be different.
If you like a more stiff consistency glaze, add a little bit more powdered sugar.
For ease of use, you can pour the glaze into a piping bag.

This post may contain affiliate sales links. Please see my Full Disclosure Policy for details.