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Glazed Lemon Ricotta Cake

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.
Course Dessert
Cuisine American
Keyword #cake, lemon, lemon ricotta cake, ricotta
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Author Mary Bostow


  • 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


  • 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.