Home Cakes Glazed Lemon Ricotta Cake

Glazed Lemon Ricotta Cake

by
 

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!

Print Recipe
Pin Recipe
Rate this Recipe

4.55 from 11 votes

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.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: #cake, lemon, lemon ricotta cake, ricotta
Servings: 12
Author: Mary Bostow

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

Did you make this recipe?I’d love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

 If you enjoyed this cake,you may like these as well.

Lemon Cream Coffee Cake

Lemon Pudding Cake

Lemon Blueberry Pudding Cake

 

You may also like

Leave a Comment