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.

Yoly
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Ingredients

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

Directions

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

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  • 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; 15.6 g total fat; 82 mg cholesterol; 336 mg sodium. 44.2 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2019
Tender, sweet, moist and delicious describes this cake. My Sicilian Grandmother used to make a cake exactly like this one. When she passed on I thought the recipe was lost forever. A big THANK YOU to the person who posted this recipe! My family loves it. Read More
(4)

Most helpful critical review

Rating: 1 stars
04/15/2020
Followed recipe to the letter. This is a thoroughly unpleasant cake. It is not so much moist as "wet" and as for lightness it would make a better doorstop. Texture is extremely unusual and off putting. No one in my house finished a piece. Read More
23 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/15/2019
Tender, sweet, moist and delicious describes this cake. My Sicilian Grandmother used to make a cake exactly like this one. When she passed on I thought the recipe was lost forever. A big THANK YOU to the person who posted this recipe! My family loves it. Read More
(4)
Rating: 5 stars
09/15/2019
Tender, sweet, moist and delicious describes this cake. My Sicilian Grandmother used to make a cake exactly like this one. When she passed on I thought the recipe was lost forever. A big THANK YOU to the person who posted this recipe! My family loves it. Read More
(4)
Rating: 5 stars
01/10/2020
Made this for a New Years Party. Everyone loved it. Added extra lemon juice & zest to add to the lemon flavor since others said it needed more lemon flavor. Even added some lemon curd to the glaze. Read More
(2)
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Rating: 5 stars
09/25/2019
Added a cup of sour cream as well, The moistness and density was off the charts Read More
(2)
Rating: 5 stars
01/04/2020
awesome!! replaced the glaze with a home made syrup made with 2 lemons juiced and zested 100g of sugar and 100ml of water. Simmer till reduced and syrupy about 15 min. Pour the syrup while hot on the hot cake. Let the cake soak up the syrup Read More
(2)
Rating: 5 stars
09/27/2019
This cake was loved by everyone that ate some. This will definitely be made again soon. Read More
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Rating: 3 stars
03/16/2020
This cake was ok. Not my kind of texture. I like heavy, rich cake. This cake is too crumbly for my taste. I also thought it lake that lemony umpf I was hoping for, but I was disappointed, even with the addition of the glaze, I felt the recipe wasn't lemony enough. Read More
Rating: 5 stars
01/01/2020
Very moist and great lemon flavor. I baked in a 9 x 13 pan and used almond flavor in lieu of vanilla. Otherwise I followed the recipe as written. Such a great cake and I'll definitely be making it again! Read More
Rating: 5 stars
04/08/2020
I was looking for a way to use up some lemons and extra ricotta I had on hand, and I ran across this fabulous recipe. Deliciously moist with a great texture, this lemon cake was a hit. I added a little extra lemon zest because I like it really lemony. This is a keeper! Read More
Rating: 5 stars
04/10/2020
I made this following the recipe. I love it and will make it again. Read More
Rating: 1 stars
04/15/2020
Followed recipe to the letter. This is a thoroughly unpleasant cake. It is not so much moist as "wet" and as for lightness it would make a better doorstop. Texture is extremely unusual and off putting. No one in my house finished a piece. Read More