Glazed Lemon Ricotta Cake, I can’t praise this cake enough, you’ll understand why when you taste it. You’ll make it often and absolutely love it.
Glazed Lemon Ricotta Cake
I’ve never baked with ricotta cheese…I don’t know what took me so long to try it. Glazed Lemon Ricotta Cake is made in a bundt pan and is extremely moist and soft.
When making this cake…
- You’ll notice the directions say to butter the bundt pan. Normally cake recipes tell you to use shortening to grease the pan. Use the butter, and coat the inside of the bundt pan well with it. It gives the outside of the cake a wonderful golden brown color.
- When you’re mixing the wet ingredients together the batter is going to look like it’s curdled, it’s ok. When you add the dry ingredients that “curdled” look goes away and it looks like any other homemade cake batter.
- As with all homemade cakes, only mix the dry ingredients into the wet ingredients until they are just incorporated. Over beating the batter will make a tough cake.
Glazed Lemon Ricotta Cake is an easy, delicious cake you’re going to love, ENJOY!
Glazed Lemon Ricotta Cake
Glazed Lemon Ricotta Cake is made in a bundt pan. It's extremely moist and tender thanks to the ricotta cheese in the batter.
- 1 ½ sticks unsalted butter softened
- 15 ounces whole milk ricotta
- 1 ½ cups sugar
- 3 eggs
- 1 teaspoon vanilla
- Zest and Juice of 1 large lemon
- 1 ½ cup all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside.
- In a large mixer bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes.
- Mix in the eggs one at a time, incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined.
- Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments to the batter, mixing just until incorporated.
- Pour into the prepared pan and smooth our as needed. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Let cool in the pan for at least 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.
- You may need to add more lemon juice and a little bit of water to make the glaze a drizzling consistency.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
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Hi just wondering what 1 1/2 sticks of butter is as I only know ounces or grams. This must be an American measure. Can you please let me know as I would love to make this and don’t want to get it wrong.
1 stick of butter is 4 ounces Lina. So 1 1/2 sticks of butter would be 6 ounces.
Can I use part skim ricotta?
I don’t see why you couldn’t Rosemarie. Let me know how it goes for you, it will be unhelpful to other people wondering the same thing.
HI, I so want to try this cake It just looks awesome!!! but do you think I can use Mascarpone cheese instead of Riccotta? If SOwould the measurements be the same 15 0unces.
Yes I would say the measurement would be the same if you switch the Mascarpone for the ricotta. I’ve never made it with Mascarpone but I don’t see why it wouldn’t work Indira. Let me know if you try it with Mascarpone.!
I loved this cake Achla, Thank you for coming back to comment!
What size bundt pan did you use for this cake? I am looking forward to making it.
Made this because I had some ricotta that was expiring. It is delicious and very moist. Will certainly make it again even if I buy the ricotta just for this cake. Thank you
This was delicious! I only had one lemon so I used most of the fresh lemon juice for the glaze then I substituted lemon and also lime juice from the fridge in the cake itself. It was delicious! This is the only substitution I made and my cake was ready at 37 minutes.
Wonderful Jessie, your lemon and lime juices in the cake sound delicious! I’ll have to try it with both! Thank you for coming back to comment, I appreciate you!
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Awesome cake ! Will make it again 🙂