Lemon Ricotta Cake

5 from 4 ratings

from kristineskitchenblog.com

This lemon ricotta cake is incredibly moist and tender, with the best fresh lemon flavor! It's topped with a simple lemon glaze. Perfect for dessert or a sweet addition to a brunch spread!

Prep Time25

Cook Time55

Total Time1 20

Servings: servings

Calories: 339kcal

Author: Kristine Rosenblatt

Ingredients

For the cake:

1 ½ cups cake flour or all-purpose flour (see note)
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter at room temperature
1 cup granulated sugar
zest of 2 medium lemons about 1 tablespoon
3 large eggs at room temperature
1 cup ricotta cheese whole milk ricotta preferred
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
½ teaspoon almond extract

For the glaze and topping:

¾ cup powdered sugar sifted
½ teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons sliced almonds optional, for topping

Instructions

Make the Cake

Preheat oven to 350° F with an oven rack in the lower third of the oven. Spray a 9x5-inch 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 and salt. Set aside.
Use an electric mixer to cream together the butter, granulated sugar and lemon zest on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute, scraping down the sides of the bowl as needed. 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 mix on low speed until just combined, about 1 minute. The batter may be a little lumpy.
Pour the batter into the prepared 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. If the cake is browning too much on top before the center is done, you can lay a piece of foil over the top as it continues baking.
Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely on the wire rack before glazing.

Make the Glaze

Whisk together the powdered sugar, lemon zest and lemon juice 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.

Notes

Using cake flour makes this cake especially tender. I've also tested this recipe with all-purpose flour and it is a bit denser, but still very good.
Store leftover cake wrapped tightly in the refrigerator for up to 3 days.

Nutrition

Nutrition information is only an estimate.