Bright, Moist, and Elegant—This Cake Is Pure Sunshine in Every Bite ☀️

This Easy Lemon Ricotta Cake is a beautifully simple dessert with a light, velvety crumb and vibrant citrus flavor. The ricotta cheese gives it a luxurious texture, while fresh lemon zest and juice deliver that bright, tangy lift we all crave in a lemon dessert. It’s the kind of cake you serve with tea—or sneak a forkful of straight from the fridge.

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Easy Lemon Ricotta Cake Recipe Overview

Lemon and ricotta were made for each other—this cake proves it. The richness of butter and ricotta balances the zing of fresh lemon, making each bite tender, not too sweet, and endlessly satisfying. No fancy technique required—just mix, bake, glaze (if you like), and enjoy.

Flavor: Buttery and bright with a fresh lemon punch
Texture: Moist, tender, and slightly dense with a soft crumb
Perfect For: Spring brunch, tea parties, or a cozy afternoon treat
Bonus: It’s freezer-friendly and easy to make ahead

Ingredients List

For the Cake:

1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup ricotta cheese
½ cup whole milk
Zest of 1 lemon
¼ cup fresh lemon juice

For the Glaze (Optional):

1 cup powdered sugar
2 tbsp fresh lemon juice
Zest of ½ lemon (optional for extra zing)

Necessary Tools for Preparation

Mixing bowls
Electric mixer or whisk
Rubber spatula
Zester or microplane
9-inch round or springform pan
Parchment paper (optional)
Wire cooling rack

Step-by-Step Instructions

Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour your cake pan or line with parchment.
Mix Dry Ingredients
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, cream softened butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, beating well, then stir in vanilla.
Add Ricotta and Lemon
Mix in ricotta, lemon zest, and lemon juice until smooth. Stir in milk.
Combine Everything
Add the dry ingredients in two batches, mixing gently until just combined. Don’t overmix!
Bake
Pour the batter into your prepared pan. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is lightly golden.
Cool & Glaze
Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together glaze ingredients and drizzle over cooled cake.

Tips for Perfecting the Easy Lemon Ricotta Cake Recipe

Use whole milk ricotta for the best creamy texture.
Don’t overbake—check at 40 minutes to keep it moist.
Add poppy seeds to the batter for a lemon-poppy twist.
Glaze while slightly warm for a thin melt-in effect, or fully cooled for a thicker topping.

What to Serve With It

Fresh berries or berry compote
A scoop of vanilla bean ice cream
Lightly whipped cream
A glass of iced tea or chilled prosecco

Storage Instructions

Room Temp: Store covered for 2 days
Fridge: Keeps well for up to 5 days
Freezer: Freeze (unglazed) for up to 2 months. Wrap tightly in plastic and foil

General Information

Occasions: Mother’s Day, showers, afternoon tea, Easter, weekend brunch
Best Texture Tip: Let it rest 1 day before serving for the best flavor and sliceability
Diet Notes: Not overly sweet, and easy to adapt to gluten-free flour

FAQ

Can I use part-skim ricotta?
Yes, but whole milk ricotta yields a richer crumb.

What if I don’t have fresh lemons?
You can use bottled juice in a pinch, but fresh zest really makes the flavor pop.

Can I make it gluten-free?
Yes—use a 1:1 gluten-free baking blend and check doneness around 38–40 minutes.

Can I bake it in a loaf pan?
Absolutely! Just extend the bake time to about 50–55 minutes and check for doneness.

Conclusion

This Easy Lemon Ricotta Cake is everything you want in a lemon dessert—bright, buttery, and easy to pull together on a whim. Whether you serve it as-is or dress it up with glaze and berries, it’s always a hit.

Baked it? Tag us on Pinterest @poulefrecipe and show us your sweet, lemony slice of joy!

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