I’m totally addicted to this lemon ricotta cake with almond glaze. It is so moist and bursting with bright lemon flavor!
I just can’t stop with this lemon ricotta cake. I’ve made it three times in a week. Well, partially that was because I was testing the recipe to make sure it was just right before sharing it with you. But really, I think I just wanted to keep eating it!
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I have been on a huge lemon kick recently. Luckily my parents have a lemon tree and are always willing to share, because I’ve been going through lemons like crazy. I wanted this lemon cake to be bursting with bright lemon flavor, and I think I’ve succeeded. I added plenty of lemon juice and zest to both the cake and glaze, so each bite is full of sweet-tart lemon flavor.
The ricotta keeps the cake extra moist, and the almond flavor is there but subtle. This Lemon Ricotta Cake with Almond Glaze is a must-make for spring. It would be a perfect addition to your Mother’s Day brunch or dinner, too.
- 1½ cups cake flour
- 2 tsp. baking powder
- ½ tsp. salt
- 2 tbsp. lemon zest, from about 2 medium lemons
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1 cup ricotta cheese
- ¼ cup freshly squeezed lemon juice
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 1 cup powdered sugar, sifted
- 3 tbsp. lemon juice
- ½ tsp. almond extract
- ½ tsp. lemon zest
- 2 tbsp. sliced almonds, for topping
- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray. Place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides on the two ends.
- In a medium bowl whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed, scraping down the sides of the bowl as needed, about 2 minutes.
- With the mixer on low speed, add the flour mixture and beat until combined, 1-2 minutes.
- Pour the batter into the prepared cake pan. Bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be gooey.
- Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing.
- Whisk together the powdered sugar, lemon juice, almond extract, and lemon zest in a medium bowl. Spoon glaze over the top of the cooled cake. Sprinkle with sliced almonds. Let glaze set for a few minutes before serving.