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Lemon Ricotta Cake

Lemon Ricotta Cake Recipe

This moist, super easy cake with Ricotta cheese and lemon glaze makes the perfect combination for a sweet treat.
Course: Dessert

Ingredients
  

Ingredients for the cake batter:
  • 2 eggs
  • 100 g sugar
  • 220 g ricotta cheese
  • 100 g softened butter
  • 220 g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)
Ingredients for the glaze:
  • 100 g powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp sour cream (optional)

Method
 

  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.
  2. Add one egg at a time, mixing well between each addition. Scrub the sides of the bowl one more time.
  3. Add ricotta cheese, vanilla extract, salt and whisk again.
  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.
  5. 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.
  6. In the meantime, let’s make the lemon glaze. Combine all the ingredients together and whisk them until they reach a smooth consistency.
  7. Cover the cooled cake with the lemon glaze and wait until the glaze dries and turns into a thin crust.

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.