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Glazed Lemon Ricotta Cake

A moist and flavorful cake made with ricotta cheese and lemon, topped with a delightful glaze, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese Use whole-milk ricotta for best flavor.
  • 1 cup granulated sugar
  • 3 large eggs At room temperature for better mixing.
  • 1/2 cup lemon juice Freshly squeezed is recommended.
  • 1 tablespoon lemon zest Adds an extra lemony flavor.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt Enhances flavor.
Glaze Ingredients
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice For the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the ricotta cheese and granulated sugar, and beat until smooth and creamy, about 2 minutes.
  3. Incorporate the eggs one at a time, mixing well after each addition. Then, add the lemon juice and lemon zest.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  2. Remove the cake from the oven, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glazing and Serving
  1. In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice until smooth. Drizzle this glaze over the cooled cake.
  2. Slice and serve to family and friends.

Notes

For best results, let the cake cool completely before glazing. Store in airtight container for up to 5 days or freeze for up to 2 months.