Lemon Ricotta Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan or a 9-inch cake pan and line the bottom with parchment paper; lightly grease parchment.

Combine dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp salt until evenly distributed. Set aside.

Beat eggs and sugar

In a large mixing bowl or the bowl of a stand mixer, whisk or beat 1 cup granulated sugar and 3 large eggs together until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a mixer on medium speed.

Add ricotta and flavorings

Stir in 1 cup whole milk ricotta, 2 tsp vanilla extract, 2 tbsp lemon zest and 2 tbsp fresh lemon juice until smooth and combined. If using a mixer, fold briefly to avoid overbeating.

Incorporate fats and milk

Mix in 1 tbsp melted and cooled unsalted butter, 1 tbsp neutral oil and 1 tbsp whole milk until batter is just combined. The batter will be relatively thick but pourable.

Fold in dry ingredients

Add the dry flour mixture to the wet ingredients in two additions, folding gently with a spatula after each addition until no streaks of flour remain. Do not overmix.

Transfer and bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 30 minutes to avoid overbaking.

Cool in pan

Remove from oven and place pan on a wire rack. Allow cake to cool in the pan for 15 minutes, then run a knife around the edge and release the springform (if using). Transfer cake to the rack and let cool completely before glazing, about 1–1.5 hours.

Prepare glaze by whisking 1 cup powdered sugar with 2 tsp fresh lemon juice. If the glaze is too thick, add up to 1 tsp milk or water, a few drops at a time, until it reaches a pourable but thick consistency.

When cake is completely cool, drizzle or spoon the glaze over the top, allowing some to run down the sides. Let set for 15–20 minutes.

Dust the top lightly with 1 tsp powdered sugar and sprinkle 1 tsp extra lemon zest over the glazed cake for brightness. Slice into 12 even slices and serve.