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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I’m making a tiered princess castle cake for my daughter’s third birthday party (because I’m nuts). I was thinking a square on the bottom and 2-8″ rounds for the top. Would this recipe work in these forms or is it best in a bundt pan? How much do you think I would need to increase the recipe to get enough? Thanks for all your help!! I don’t really want to end up with a store bought cake or box mix. This one sounds too yummy.
Hi Cynthia! You’re going to be a busy lady making a 3 tiered cake! I looked up a conversion chart for you to help you figure out how much to increase the recipe. First I’ve never made this in a 13×9 inch pan or any other pan size. But anything that fits in a bundt pan can fit into a 13×9 inch cake pan. (SEE THE CONVERSION CHART). So for 2 – 8 inch rounds would be one full recipe of the cake. The square bottom would be 1/2 the recipe. Let me know how it works out. Conversion Chart…http://allrecipes.com/howto/cake-pan-size-conversions/
It turned out amazing! So good and not a piece was left. Of course, my daughter, the princess of honor & birthday girl, did not eat a single bite. I give up. At least everyone else liked it. I made a lemon cream cheese frosting and was a little too generous with the red food coloring. Instead of a cotton candy pink, it was closer to a flaming red/pink. It was fine. She’s 3. She didn’t care. Thank you for all for all of the help. I ended up doing 2 tiers instead of 3 because I was worried that we would have too many leftovers for the fridge. It was perfect. I wish I could post a picture for you.
I made the lemon ricotta cake tonight and it is delicious! I halved the recipe for the glaze and painted it on. So so good.
Ticketytwo I love that cake! So happy you made it too!
I don’t have a bundt pan. How long would I bake the Lemon Ricotta Cake if I used a 9×13 cake pan
This was a real winner – always looking for the best lemon flavor and this sure has it. I added zest to the glaze just for my own personal taste
Going to try the lemon blueberry pudding cake next
Oh I love this cake Kay, I’m so happy you made it and loved it too! Thanks for coming back to tell me you made it!
Hi Bunny, What size Bundt cake pan did you use for your Glazed Lemon Ricotta Cake — did you use a 10-cup size pan? Thanks!
Valerie L.
This is DELICIOUS cake…
Thank you Al! So happy you made it and loved it!
I don’t have a bundt pan so could I cut the recipe in half and cook it in a loaf pan? If so what temperature and how many minutes would I cook it for. Thanks!
Good morning Lauriee! I have two recipes for lemon ricotta cake. This one made in a bundt pan and another one made in a loaf pan. I took a quick look at the ingredient lists of both and the amounts are almost the same. I believe you could make it in a loaf pan. It’s not a very tall cake when made in a bundt pan so I believe you’ll be alright. Here’s the recipe for the Lemon Ricotta Pound Cake made in the loaf pan https://bunnyswarmoven.net/2010/05/glazed-lemon-ricotta-cake I would follow the baking directions for this one. Read the post, I did have to up the baking time by about 10 minutes. Could have just been my oven at the time but just to be on the safe side check with a toothpick near the end of the baking time, if it needs more time add ten minutes and check again. Let me know how it goes for you!
Hi,
What size bundt pan do I need to use for this recipe?
Thanks
Swati
Hi Swati. I’ve had my bundt pan for yrs and can’t remember the size of it but it holds enough batter to make a cake you would normally make in a 13X9 inch cake pan. Here is a list of bundt pan sizes that tells you how much batter they hold. If you have several different sizes of bundt pans you could measure the amount of batter you have to fit the pan you want to use. I’d use a size that brings the batter up to about the middle of the pan so it has enough room to rise when it bakes.
Bundt Pan sizes and the amount of batter they hold.
7 1/2 x 3 inches 6 cups 19 x 8 cm 1.4 liters
9 x 3 inches 9 cups 23 x 8 cm 2.1 liters
10 x 3 1/2 inches 12 cups 25 x 9 cm 2.8 liters
Hey Bunny, Where’ve you been lately? I haven’t received any new recipes from you in quite awhile. I hope that all is well with you and your family and that you had a nice Christmas. Happy New Year to you, my friend!
Would part-skim ricotta work?
I think you’d be ok with using part skim ricotta Kelli, let me know how it goes for you.
I made this today, I was very pleased with how simple it was to make, and how moist it was how ever I made some changes I used (Bob’s Mill pastry wheat flour, only 1 cup of sugar, and the result to me seemed like I should have used less butter because it was heavy and saturated with butter. Maybe I should have used 2 cups of pastry flour, please help. I really like this recipe but some adjustments need to be made. I used my creamcheese frosting I had already and added the lemon juice, it was fantastic, aside from just too much butter!
Hi Denise! I found this article for you about swapping whole wheat flour for regular flour in a cake recipe. https://www.chowhound.com/food-news/55118/are-whole-wheat-and-all-purpose-flour-interchangeable/ Please read it. It turns out cakes will be alot heavy when you swap out whole wheat for regular flour. Not an ideal thing to do when baking.
The instructions say juice and zest of one large lemon. I have already juiced and zested my lemons for later use. What are the measurements you used for the juice and zest? I’ve read that a lemon yields 2-3 tablespoons of juice and one tablespoon of zest. I don’t want to add too much juice because it might mess with the balance of the recipe.
Jessica I didn’t have any measurements for the lemon juice, I just zested and squeezed the juice of a large lemon. The juice and zest are there for flavor. It’s not going to mess with the balance of the recipe. The ricotta cheese in the recipe doesn’t have any flavor so you need the juice and zest.
Hey!
Just came across your post and it looks amazing. Lemon ricotta cake turns out to be an absolute decadent dessert. I was wondering if you could help me with exact oz or grams conversion rather than cups. There always seem to be problem with my cakes when I use the cup measurement.
Thanks
Hi Shefali I found this chart for you , I hope it helps! http://dish.allrecipes.com/cup-to-gram-conversions/
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I just tried this recipe and omg it’s so nice and moist. The only thing I would say is that, maybe my lemons weren’t sweet enough (?) I found the cake to kind of have a sour taste to it, it could be the glaze (?) still a good cake, have never used ricotta in a cake but yum. Also couldn’t find my bundt pan so I used a 13 x 9 pan and ended up having to bake it for about 15 minutes extra. Can’t wait to try it again 🙂
Ps: do I fridge this cake because of the ricotta? I know I know stupid question lol
No Christina you don’t have to put the cake in the fridge at all. I’m so happy you loved it! And thank you for mentioning you made it in a 13×9 inch cake pan, it will be very helpful to someone else wanting to make that way as well.
I LOVE lemon!! I have never used ricotta cheese. HA!! This really looks tasty. My problem I am the only one that likes lemon… So it isn’t safe for me to make lemon desserts. I can’t stay away from them.
I keep seeing people mention cookies and cupcakes. There are none on what I am reading. Everything is lemon!!
This is a real review because I actually made the lemon ricotta cake. It was absolutely delicious! Perfect recipe exactly by the recipe. Moist, lemony and beautifully rich.
Based on this recipe I’d love to try some of your others.
Thank you Julie
This cake was very easy to make and it taste great! It was extremely moist and was melt in your mouth good. Thanks so much for the recipe!!
Thank you Bee!
I made in tube pan greased and floured and baked longer than said until middle was mostly dry-perhaps need to bake even longer–stuck to pan and was practically a blob in middle and felt like very dense and mostly moist. What’s the consistency? Taste was good but middle was so hard to cut. Tasty messy cake but had to salvage some of it!
Absolutely delicious. My husband loved it. Can you freeze it.?It’s just the 2 of us. I want to make it and have some later for more company. Thank you. The ricotta gives it a dense moistness almost like a cheesecake texture. Love this cake.
This cake is heavenly thank you 5 stars
Thank you Joe