I reworked an Orange Bundt Cake With Orange Glaze to include a single clever twist that makes the recipe stand out.

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I wasn’t expecting this Glazed Lemon Ricotta Cake to be so sneaky. The brightness from the zest of large lemons wakes up every bite, and the whole milk ricotta makes the crumb oddly tender and kinda creamy, not like other cakes.

If you like a Lemon Drizzle Bundt Cake you’ll find something familiar but also a twist that made me go huh. I’ve bookmarked a ton of Ricotta Cake Recipes, but this one keeps getting requested when friends come over.

Trust me, there is a little wrong but right thing about the texture, you’ll wanna find out why.

Ingredients

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All purpose flour gives structure, carbs for energy, can make cake tender if not overmixed.
Ricotta adds creaminess, protein and moisture, keeps crumb soft, it’s not overly rich.
Eggs bind, add protein, lift and color, sometimes size matters for final texture.
Granulated sugar sweetens and browns, fuels caramel notes in baking, not healthy in excess.
Lemon zest and juice bring bright acidity, tangy zip and fragrant citrus oils.
Olive oil keeps cake moist, adds subtle fruitiness, provides healthier unsaturated fats than butter.
Powdered sugar makes a glossy glaze, simple carbs for sweetness, adds thin surface crunch when set.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1 tablespoon baking powder

1/2 teaspoon fine salt

1 cup (200 g) granulated sugar

Zest of 2 large lemons about 2 tablespoons

3 large eggs room temperature

1 1/2 cups (375 g) whole milk ricotta well drained

1/2 cup (120 ml) extra virgin olive oil or mild vegetable oil your choice

1/4 cup (60 ml) fresh lemon juice

1 teaspoon vanilla extract

1/4 cup (60 ml) whole milk or buttermilk optional

For the glaze 1 cup (120 g) powdered sugar and 2 to 3 tablespoons fresh lemon juice

Optional thin lemon slices or extra zest for garnish

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch (23 cm) springform pan or a 9×5 loaf pan and line the bottom with parchment, that’ll make removal easy.

2. Drain 1 1/2 cups (375 g) ricotta very well in a fine mesh sieve or cheesecloth for 15 to 30 minutes, then let it come to room temp along with 3 large eggs, this helps everything blend smooth.

3. Whisk together 1 3/4 cups (220 g) all purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt in a bowl, set aside.

4. In a large bowl rub the zest of 2 large lemons (about 2 tablespoons) into 1 cup (200 g) granulated sugar with your fingertips until fragrant, then beat in the 3 eggs until combined. This releases the lemon oils and makes the cake brighter.

5. Stir the drained ricotta, 1/2 cup (120 ml) extra virgin olive oil or mild vegetable oil, 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract into the sugar mixture until just smooth; if the mixture seems very thick add up to 1/4 cup (60 ml) whole milk or buttermilk to loosen slightly.

6. Fold the dry ingredients into the wet gently, mix just until no big streaks of flour remain, a few small lumps are fine — do not overmix or the cake gets tough.

7. Pour batter into prepared pan, smooth the top, put in middle of oven and bake 45 to 55 minutes (start checking at 40) until cake is golden and a toothpick inserted in the center comes out with a few moist crumbs. If top browns too fast tent lightly with foil.

8. Cool the cake in the pan 10 to 15 minutes, then release springform or lift out with parchment and cool completely on a rack before glazing, this prevents the glaze from sliding off.

9. Make the glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until silky and pourable, add juice slowly to get the thickness you want. Drizzle over the slightly cooled cake so the glaze sets, garnish with thin lemon slices or extra zest if you like, then let the glaze set for at least 15 minutes before slicing.

Equipment Needed

1. Oven preheated to 350°F
2. 9 inch springform pan or a 9×5 loaf pan plus parchment paper for easy removal
3. Fine mesh sieve or a square of cheesecloth to drain the ricotta
4. Mixing bowls (one large and one medium) you’ll use both
5. Measuring cups and spoons and a kitchen scale if you like precision
6. Microplane or zester and a small citrus juicer for the lemons
7. Whisk (or hand mixer) and a rubber spatula for folding the batter gently
8. Cooling rack and a toothpick to check doneness and let the cake cool

FAQ

How do I drain the ricotta so the cake isn't soggy?

Put the ricotta in a fine mesh sieve lined with a paper towel or cheesecloth, set over a bowl and let it sit in the fridge for 20 to 30 minutes. You can press gently if it's really wet. Don't skip this, or the batter will be too loose.

Can I use part-skim or low fat ricotta instead of whole milk ricotta?

Yes but expect a slightly drier, less tender crumb. Full fat ricotta gives the best moist, rich texture. If you use low fat, add the optional 1/4 cup milk to help loosen the batter.

Do I have to use olive oil, or can I swap in butter?

You can swap melted unsalted butter 1:1 for the oil for a richer, more buttery flavor. If you use a strong extra virgin olive oil the cake will taste olivey, so choose a mild one or a neutral vegetable oil if you want a classic lemon cake taste.

How will I know the cake is done?

The top should be golden and spring back lightly when touched. Insert a toothpick in the center it should come out with moist crumbs but not raw batter. Baking time varies by pan size but usually about 40 to 55 minutes at 350°F (175°C).

When and how should I add the lemon glaze?

Let the cake cool in the pan for 10 to 15 minutes, then poke a few holes with a skewer and pour glaze while the cake is still warm so it sinks in. Start with 2 tablespoons lemon juice for the glaze and add the third tablespoon only if you need it thinner. You want a pourable but slightly thick glaze.

How do I store or freeze the cake?

Wrapped tightly it keeps in the fridge for 3 to 4 days. You can freeze slices or the whole cake (well wrapped in plastic and foil) up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving for best flavor.

Glazed Lemon Ricotta Cake Recipe Substitutions and Variations

All purpose flour: use cake flour cup for cup for a lighter crumb, or make your own by replacing 2 tbsp AP with 2 tbsp cornstarch per cup; a 1-to-1 gluten free baking blend also works but texture may be a bit different
Whole milk ricotta: swap with well drained small-curd cottage cheese blended smooth, use same volume (1 1/2 cups), or mascarpone 1:1 for richer cake, or thick strained Greek yogurt (slightly less, about 1 1/3 cups) for more tang
Extra virgin olive oil: use melted unsalted butter cup for cup for more buttery flavor, or a neutral oil like canola or grapeseed 1:1 if you want less olive taste, avocado oil is ok too
Eggs: try flax eggs (1 tbsp ground flax + 3 tbsp water per egg so 3 tbsp flax + 9 tbsp water for 3 eggs) for a vegan option, or 3/4 cup unsweetened applesauce for moisture (cake will be denser), or a commercial egg replacer following package directions

Pro Tips

1. Drain and dry the ricotta way more than you think you need to, then gently press it with paper towels or cheesecloth. If it’s watery the cake will be gummy, but don’t squeeze like crazy or you’ll lose the nice creamy texture.

2. Rub the lemon zest into the sugar with your fingertips until it smells strong, this releases the oils and makes the lemon flavor pop, do it even if it feels like an extra step.

3. Use room temperature eggs and ricotta, they blend smoother and you get fewer lumps, if the batter feels too thick add the optional milk a little at a time instead of all at once.

4. Fold the flour in with a light hand, stop when you still see tiny streaks of flour, overmixing makes the crumb tough, and if the top is browning too fast tent it gently with foil to finish baking without burning.

5. For the glaze, add lemon juice slowly until it reaches a pourable but not runny thickness, pour it over a slightly cooled cake so it sticks, and let it set for at least 15 minutes before slicing, store leftovers wrapped at room temp for 2 days to keep it moist.

Glazed Lemon Ricotta Cake Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I reworked an Orange Bundt Cake With Orange Glaze to include a single clever twist that makes the recipe stand out.

Servings

servings

Calories

329

kcal

Equipment: 1. Oven preheated to 350°F
2. 9 inch springform pan or a 9×5 loaf pan plus parchment paper for easy removal
3. Fine mesh sieve or a square of cheesecloth to drain the ricotta
4. Mixing bowls (one large and one medium) you’ll use both
5. Measuring cups and spoons and a kitchen scale if you like precision
6. Microplane or zester and a small citrus juicer for the lemons
7. Whisk (or hand mixer) and a rubber spatula for folding the batter gently
8. Cooling rack and a toothpick to check doneness and let the cake cool

Ingredients

1 3/4 cups (220 g) all purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup (200 g) granulated sugar
Zest of 2 large lemons about 2 tablespoons
3 large eggs room temperature
1 1/2 cups (375 g) whole milk ricotta well drained
1/2 cup (120 ml) extra virgin olive oil or mild vegetable oil your choice
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1/4 cup (60 ml) whole milk or buttermilk optional
For the glaze 1 cup (120 g) powdered sugar and 2 to 3 tablespoons fresh lemon juice
Optional thin lemon slices or extra zest for garnish

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch (23 cm) springform pan or a 9×5 loaf pan and line the bottom with parchment, that'll make removal easy.
Drain 1 1/2 cups (375 g) ricotta very well in a fine mesh sieve or cheesecloth for 15 to 30 minutes, then let it come to room temp along with 3 large eggs, this helps everything blend smooth.
Whisk together 1 3/4 cups (220 g) all purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt in a bowl, set aside.
In a large bowl rub the zest of 2 large lemons (about 2 tablespoons) into 1 cup (200 g) granulated sugar with your fingertips until fragrant, then beat in the 3 eggs until combined. This releases the lemon oils and makes the cake brighter.
Stir the drained ricotta, 1/2 cup (120 ml) extra virgin olive oil or mild vegetable oil, 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract into the sugar mixture until just smooth; if the mixture seems very thick add up to 1/4 cup (60 ml) whole milk or buttermilk to loosen slightly.
Fold the dry ingredients into the wet gently, mix just until no big streaks of flour remain, a few small lumps are fine — do not overmix or the cake gets tough.
Pour batter into prepared pan, smooth the top, put in middle of oven and bake 45 to 55 minutes (start checking at 40) until cake is golden and a toothpick inserted in the center comes out with a few moist crumbs. If top browns too fast tent lightly with foil.
Cool the cake in the pan 10 to 15 minutes, then release springform or lift out with parchment and cool completely on a rack before glazing, this prevents the glaze from sliding off.
Make the glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until silky and pourable, add juice slowly to get the thickness you want. Drizzle over the slightly cooled cake so the glaze sets, garnish with thin lemon slices or extra zest if you like, then let the glaze set for at least 15 minutes before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.