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.
Servings: 12
Ingredients
- 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
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- 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.
Video
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You guys have outdone yourselves! The cookies sound amazing, that cake looks incredible, and I have no words for the frosting on the cupcakes…what a great bunch of recipes!
– http://www.delightfulcountrycookin.com
It all looks scrumptious! I can’t wait to try the lemon glazed ricotta cake.
Carol your blog is sugar heaven with this post! Holy cow I want to make those chocolate cookies.
Laura
Bags are packed and I am ready to move once you give me directions. EVERYTHING is to die for. Can I live in your Kitchen? I won’t take up a lot of space I promise
This post is like a smorgasboard of heaven! From those chili-infused cookies to that ricotta cake…and of course the kahlua cupcakes of heaven. I’m in awe!
I love Kahlua…LOVE it. The lemon ricotta cake looks delicious-moist and tender.
Oh man! Everytime I come over here I leave drooling. This post is no exception. I don’t know if I want that cake or the cookies or the cupcakes first. Can’t a girl get all three on a plate for a taste tesing?!
Oh my goodness Bunny, you’re killing me. I want them ALL!!!
I’m lovin the looks of the ricotta cake!
blowing peachkisses
The Peach Kitchen
peach and things
oh, that cake is sooo tender! and right now, i can’t think of two things i’d rather see together than kahlua and buttercream. 🙂
I’ve always wanted to try spicy chocolate combo! Everything looks wonderful!
Bunny, I will be your bestest friend EVAH if you send me some of that cake! Oh, my goodness, I KNOW exactly how amazing ricotta cheese is (love it!!) so I’m not surprised at all. I will promptly be giving this a try.
Ladies the other desserts look lovely but ricotta anything (& citrus!) just floats my boat. 🙂
~ingrid
I have a very large container of Ricotta cheese in the fridge and I’ve been wondering what I should do with the rest after my lasagna! You have such a wonderful suggestion with the Lemon glazed Ricotta Cake! I can’t wait to try it. I am drawn to the Kahlua Buttercream frosted cupcakes as well… they look rich!
Oooo the cake and cookies look DELISH! I love it when you post!
I will take one of each (or maybe two).
Ricotta is wonderful in cake because of the sweetness and the texture. Italian ricotta cheesecakes are a really nice, sweet switch from traditional cream cheese cakes if you’re starting to feel more adventurous now about cooking with your ricotta.
I love kahlua too. There aren’t too many desserts it can’t improve upon.
Wizzy, would ya mind being paid in cookies? LOL
I’d love any of these special treats ladies, but if given a choice I’d head straight for the lemon cake. Lemon is my chocolate!
I wouldn’t know where to start or which to choose first because all of these look so good that I would have to try them all, and then go back for seconds, I am sure of it!
I am intrigued with the spicy hot chocolate cookies. Ooooh, the citrusy flavor of that ricotta cake, all moist and sweet, and those cupcakes…YUM YUM YUM
You ladies are very bad to me, smiles. You show me all these goodies and now I MUST make them.
Everything looks amazing but those Chocolate brownie cookies are gonna send me over the edge!
Oh gosh, everything looks so good Bunny, I don’t know what to dig into first!! yummo!!