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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Another fabulous spread of wonderfully prepared food. Beautiful.
Waw!! all of the food looks fanatsic; dear Bunny!!
I so love the chocolate cupcakes with the Kahlua buttercream frosting,…a real treat!
WOW! You guys are on the dessertspotting.com webpage for those spicey hot chocolate cookies! Way to go!! Those chocolate cupcakes look good enough to eat right off the monitor…YUM
That lemon glazed ricotta cake is calling my name. I love it.
Those cupcakes look so dang good. I love buttercream frosting!
Lila Ferraro
Queen Bedroom Sets
I appreciate your PO very much the picture with the article. Continues to refuel!!
Bunny, THANKS for including my blog’s Kahlua Chocolate Cupcakes recipe. That was the result of more than five years of doing PR for the Kahlua company, talk about a YUMMY JOB. Hope you will visit again!
I LOVE this cake. I just made it and it is so good. Thanks for sharing!
Rocio I’m so happy you made it! I keep telling people how wonderful it is to bake with ricotta! Thank you for coming back and telling me!
I tried ricotta cake it was great
best recipes home made mommy on a mission.blogspot.com
Just made the lemon ricotta cake and it was indescribably delicious! But I was swimming in glaze. LOL Did I read the recipe right….2 cups of powdered sugar for the glaze? Do you put it on the cake while still warm or let it cool first? But I think I will cut the glaze amount in half next time. Yum.
AnneMarie i put the glaze on while it was warm which make it sink into the cake. You can certainly cut the glaze in 1/2 if thats what you prefer. I’m so happy you made it and loved it! Thanks for coming back and telling me!
mommy on a mission, thanks for coming back to tell me you made and loved the cake!
This is the best lemon cake EVER. And you are the best person ever for sharing this recipe. OMG, i loved it. Here’s my tribute to this yummy goodness. Thank youuuu.
http://coffeeandzest.wordpress.com/2014/09/27/pinterest-recipe-challenge-6/
You did a fantastic job!! I loved your picture! Thank you so much for coming to tell me so I could peek!
The BEST Lemon Cake!!! Made this yesterday along with the Cheddar Bacon Biscuits, and Bacon Wrapped Pretzel Rods. Bunny AWESOME! Thanks again for these delicious recipes.
Your welcome CeeCee, thank you for coming back to tell me you made them!
Thanks for the recipe! Instead of using a bunt pan I made cupcakes and they turned out great. Super Moist and delicious!
I’m so happy you made it and loved it Tara, thank you so much for coming back to tell me!
This turned out beautifully and so tasty. Thank you! Note: I baked it at 325 for 50 minutes as my bundt cake pan is black. It kept it tender and from getting over done around the edges. I also added 2 tsp. of half and half to the glaze to it took away the raw powdered sugar flavor….it’s awesome!
Tiff I so loved this cake and am very happy you made it and loved it too!! Thank you for coming back to tell me!
I am so glad I found your recipe! This cake is so moist and delicious! I love ricotta, but never used it as an ingredient in a cake (other than cheesecake). The cake had just the right amount of lemon for my taste, but the glaze really enhanced the lemony flavor. WHEN I make it again I’ll omit the lemon from the glaze or just dust it with confectioners sugar and I think that’ll appease the non-lemon lovers in my house. My 8 yr old – a huge fan – devoured it!! He wants me to make another one today! He asked if I could make it with orange or pineapple flavoring the next time… or Almond flavoring? How do you think that those flavors would work? Would I use the same amount of liquid as the lemon?
Orange and Pineapple would be great together. If making almond flavored just switch the vanilla extract out for almond. You may want to use an extract to flavor the cake orange (orange extract) and then use pineapple juice for the lemon juice. You could get both flavors that way. I’m so happy you and your son loved the recipe Laura! Let me know if you make it another flavor, I’d love to know how it turned out!
Thanks for your reply! I will definitely try those suggestions, and when I do I’ll post an update!! Thanks again!
Hey Bunny, I made the cake again today with pineapple juice I saved from a can of tidbits. I’m a fan of pineapple on cheesecake, so for me this is a great combination! 😀
Wow! Thank you Laura for letting me know about the pineapple flavor it sounds delicious!
When I first saw this recipe on your FB page, I decided to make it. That was many months ago..WOW, just WOW! It turned out beautifully and was soooooooooooo good. Thanks for the great recipes.