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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 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)


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


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.