Lemon Ricotta Cake with Almond Glaze

 I’m totally addicted to this lemon ricotta cake with almond glaze.  It is so moist and bursting with bright lemon flavor!

Lemon-Ricotta Cake with Almond Glaze. This lemon cake is bursting with bright lemon flavor! | Kristine's Kitchen

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!

Lemon-Ricotta Cake with Almond Glaze. This lemon cake is bursting with bright lemon flavor! | Kristine's Kitchen

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.

Lemon-Ricotta Cake with Almond Glaze. Bursting with bright lemon flavor! | Kristine's Kitchen

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.

Lemon-Ricotta Cake with Almond Glaze. Bursting with bright lemon flavor! | Kristine's Kitchen

Like what you see? Be sure to follow along to never miss a recipe!

Lemon Ricotta Cake with Almond Glaze
Serves: 8-10
I'm totally addicted to this lemon ricotta cake with almond glaze. It is so moist and bursting with bright lemon flavor!
For the cake:
  • 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
For the almond glaze and topping:
  • 1 cup powdered sugar, sifted
  • 3 tbsp. lemon juice
  • ½ tsp. almond extract
  • ½ tsp. lemon zest
  • 2 tbsp. sliced almonds, for topping
Make the Cake
  1. 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.
  2. In a medium bowl whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
  3. 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.
  4. With the mixer on low speed, add the flour mixture and beat until combined, 1-2 minutes.
  5. 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.
  6. Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing.
Make the Glaze
  1. 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.
Source: Kristine's Kitchen original.

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  1. It’s so beautiful!! I’ve never used ricotta in baked goods but I can’t wait to try this cake! It looks so dense and so moist and so lemony! Pinned!

  2. This lemon ricotta cake with almond glaze is absolutely delicious.
    Couldn’t resist having a piece for my breakfast.
    You are right, each bite is full of sweet-tart lemon flavor.
    Thanks for sharing!

  3. This? Looks absolutely amazing. I’m a fan of anything lemon (so jealous of your easy access to a lemon tree!). And you can tell from the photos how dense and moist it is from the ricotta. Definitely making this one day soon.

    • Yep, this is super dense and moist! I actually just baked this for the fourth time today, because I just had to share it with my work friends. I do hope you try it!

  4. Kristine, this looks beyond amazing! Don’t you just love when it’s time to test out recipes and the little nibbles here and there are still really delicious?! This looks like a winner… so pretty. I can just imagine the texture the ricotta cheese gives it. Thanks so much for sharing this lemony treat with us at the Show Stopper party, pinned and sharing on FB. :)

    • Thank you so much for your thoughtful comment! And thanks so much for pinning and sharing! You’re right, each of those taste tests along the way were completely delicious!

  5. Marlene says:

    This is ONE DELICIOUS CAKE!! So fresh and sweet. I have a new favorite treat!

  6. Your bright photos are beautiful Kristine! Love the combination of lemon and ricotta! Sounds delicious :)

  7. Mason Burdette says:

    Today is Super Bowl XLIX. My wife (and I) loves anything lemon so I am heading out to the store to buy all the fixins to make this. It looks delicious. Will let you know how I do on it. I think, I’ll get some lemon curd and whipped cream for the topping.

  8. I just printed it out and am going to make it this morning. I’ve decided I’m going to substitute coconut oil for butter and reduce the sugar by 1/2. Will let you know how it turns out!

  9. can you make this with reg all purpose flour, instead of having to use cake flour?

    • Using all-purpose flour will affect the texture of the cake. Cake flour has a lower protein content which gives a soft, light texture. You can make a cake flour substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons of the flour, and adding 2 tablespoons of cornstarch in its place. Then it’s important to sift the flour a number of times (3-5) to ensure that everything is well mixed, light, and aerated.

  10. Hi there! I just made this lemon ricotta cake recipe and while the taste is spot on and it looks gorgeous, mine caved in the middle and I’m not sure why. Do you know why this would happen? Thanks again!

    • I’ve never had a problem with this cake sinking in the middle, but there are lots of reasons why that can happen. It’s important to not open the oven door until the cake is almost done baking, old baking powder could be to blame, as well as overbeating the batter. A quick Google search can provide even more details. While I’m sorry your cake caved in the middle, I’m glad it still tasted good! :)


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