Rating: 4.5 stars
28 Ratings
  • 5 star values: 22
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Recipe Summary

40 mins
40 mins
1 hr 40 mins
20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

  • Mix cake flour, baking powder, baking soda, and salt into a large bowl.

  • Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.

  • Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Cook's Note:

If the glaze is too thick, add more lemon juice. If it's too thin, add more powdered sugar.

Nutrition Facts

340 calories; protein 7.1g; carbohydrates 44.2g; fat 15.6g; cholesterol 82.4mg; sodium 336.3mg. Full Nutrition