Moist, flavorful, simple and delicious, this Lemon Ricotta Cake is a tasty citrus cake recipe that you can whip up in one bowl and never have leftovers!
We are lemon fans around here, but let me tell you that this isn’t my first rodeo when it comes to Ricotta Cake. This is one of our absolutely favorite recipes that we now have it in three forms. Lemon, Italian Ricotta Cake and Chocolate Ricotta Cake.
It is the recipe that is so popular in our house and among friends that we keep whipping it up and changing up the flavors, and none of them have ever disappointed. So now we have a flavor for whatever your mood is.
INGREDIENTS NEEDED TO MAKE LEMON RICOTTA CAKE:
- White Cake Mix
- Ricotta
- Eggs
- Lemon extract
- Vanilla extract
- Vegetable oil
- Heavy cream
- Powdered sugar
- Lemon juice
The best part of this ricotta cake is that the cake itself is mixed up in one bowl. Now I know some people get turned off by using cake mixes, but trust me when I say that once you try this cake, that will be the last thing from your mind.
The less dishes that need to be done and using one bowl for this recipe really entices me to keep making it over and over again.
HOW TO MAKE RICOTTA CAKE:
- Preheat oven to 325.
- Spray a 10″ springform pan with non-stick cooking spray, set aside.
- In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
- Add in your cake mix and beat until just incorporated.
- Add in heavy cream mixing until blended in.
- Pour into prepared pan and bake for about 60 minutes or until center is set.
- Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
- Once cooled make your glaze by mixing your powdered sugar and lemon juice together in bowl.
- Pour over cooled cake and top with lemon slice if desired.
This Ricotta cake recipe is sooooo easy. It’s one of those that you can taste and it tastes super decadent, but in reality, you really aren’t putting much effort into making something just so flavorful.
That is what we are aiming for here. Easy recipes that are super tasty. No one will ever be wiser when it comes to knowing how little time you spent on this cake.
Some common questions about this lemon ricotta cake recipe are:
HOW DO YOU STORE RICOTTA CAKE?
This recipe can be stored at room temperature for about 1-2 days, any longer than that I would suggest putting it in the refrigerator, that’s if it lasts that long.
CAN RICOTTA CAKE BE FROZEN?
Yes, you can freeze ricotta cake. Make sure the cake is completely cooled before wrapping in tin foil then putting in an airtight container such as a ziploc bag on Tupperware.
This will keep frozen for about one month. To defrost just remove and let thaw in the refrigerator over night.
When comparing this cake to anything else, it would most likely be described as a mixture between a cheesecake and cake. It is moist and dense like a cheesecake, yet light and fluffy like a normal cake.
It is like two of the best desserts collided and became one amazing dessert.
TIPS AND TRICKS:
- We like to use a rimmed springform pan like this one. It prevents any leaking, which the cake usually doesn’t do, but you can always wrap your pan in tinfoil before baking.
- The cake has been known to sink a little in the middle after cooling, this is completely normal for this cake. Think of it as a cheesecake, it rises tall then when it cools it sinks.
- Switch up your cake mix flavors for different and fun flavor combinations like listed above, you can have a ricotta cake for any occasion.
- Let cake cool completely before glazing, if the cake is too warm the glaze will melt off.
If you want that perfect cake mashup then you need to whip up this Lemon Ricotta Cake ASAP! You will not be disappointed. It is quick, easy and flavorful.
Lemon Ricotta Cake
Ingredients
- 15 oz container ricotta cheese
- 4 large eggs
- 2 tsp lemon extract or more depending on your liking
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 box white cake mix
- 3/4 cup heavy cream
Glaze:
- 2 cups powdered sugar
- 3-4 Tbs lemon juice
- 1 Tbs lemon zest
- 1-2 Tbs milk optional
Instructions
- Preheat oven to 325.
- Spray a 10" springform pan with non-stick cooking spray.
- In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
- Add in your cake mix and beat until just incorporated.
- Add in heavy cream mixing until blended in.
- Pour into prepared pan and bake for about 60 minutes or until center is set.
- Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
- Once cooled make your glaze by mixing your powdered sugar, lemon juice and lemon zest together in bowl.
- Pour over cooled cake.
- Cut and serve.
Nikole Daye
Can you use a glass 9×13 pan?? Thanks!
Tornadough Alli
I have never tried it but another commenter said they made it in a 9″x13″ pan and baked for about 45-50 minutes and it worked for them 🙂 Hope that helps.
Nikole
Thank you!!
Jean
Excellent! The perfect texture (a picture is worth a thousand words if I could post it😁) will definitely be a ‘go to’ recipe – thank you for sharing!
Tornadough Alli
Yay, that makes me so happy that you liked it! Thank you for commenting!
Jennifer
Amazing, amazing, amazing!!! I will be making this regularly. My husband doesn’t care much for sweets but this is now an all time favorite!
Tornadough Alli
This is so great to hear Jennifer! We adore this cake and my husband is the same way! But he loves this cake, we have 3 variations on our website, this lemon one a chocolate one and a classic Italian Ricotta one!
Wendy
Can I substitute Table Cream (18% fat) for the heavy cream or will that ruin the results?
Tornadough Alli
Essentially you can use even just milk, I use the heavy cream for the richness mainly.
Jen
Can you use a gluten free white cake mix and get same results?
Tornadough Alli
I haven’t tried it but I know gluten free flour is substituted 1:1 with regular all-purpose so I could see it working.
Joanne
Looking forward to making this, but have you ever tried some other dairy like whole or 2% Milk instead of the Heavy Cream? Seeing there’s already 1/2 c. oil for richness, thinking maybe a lower fat would be okay. Or should the oil just be decreased? Thanks!
Tornadough Alli
You can absolutely use milk, we use the heavy cream because it adds more richness to the cake, but can be substituted.
Adele Aiken
I’m looking for a “not-too-sweet” cake recipe – I’ve never had a ricotta cake but it looks like it might not be overly sweet – what’s your thought? Have you ever done this cake with maybe a whipped cream frosting?
Tornadough Alli
This recipe is not overly sweet at al. The glaze does push it into that pretty sweet spot but I think adding whipped cream after it’s cooled would be excellent and a surefire way to cut that sweetness!
Brenda
Would you recommend using a 9 by 13 pan if kept inside the pan ?
Tornadough Alli
I have honestly never made it in a 9″x13″ so I cant say yes or no either way. I’m not sure how it bakes in that size of pan but if you do try it let me know!
Eileen Kulcsar
I made it in a 9×13 pan. Took about 45-50 minutes.
Tornadough Alli
Thank you for letting me know that it works in that pan! It is very helpful 🙂
Nikole
How did it turn out…using the 9×13 pan?
JBB
Liked by all, VERY GOOD,
Cynthia
Best cake ever!!! I will continue to make this cake. I took I to a party and was told, “This is the best cake that I have ever had!” I excited to try using different cake flavors!
The only thing that I change was adding 8oz of cream cheese to the lemon frosting.
Sally
This cake was so good! I made it for mother’s day to take to my daughter in law’s, and her dad owns a very famous restaurant here, exclusive, 5 star! He himself, does not like desserts ( I know, I know!) lol but his wife made him try it and he went crazy over this cake!!! Even asked me to make a few for dessert specials at the restaurant! So the only thing I changed, was I used Lemon cake mix instead of vanilla.And that is because we are lemon freaks in my house and I always have that and lemon curd ready to go! I was worried since when you take it out of springform, it kind of changes shape a little bit. But that’s why I love homemade cakes!
Susan
Just wondering, if I want chocolate do I use chocolate cake mix and maybe replace 2 tsp lemon extract with 2 tsp vanilla extract plus the 1/2 tsp vanilla extract?
Tornadough Alli
Hey Susan, you’re luck I actually have a recipe for a chocolate version you can find right here: https://tornadoughalli.com/chocolate-ricotta-cake/
Vivian De Feo
Can a tube or bundt cake pan be used instead of springform pan?
Tornadough Alli
I wouldn’t recommend it, this cake is super moist and I dont think it would hold up coming out of either of those pans unfortunately.
Leslie Bohannon
Just made this for my husband’s birthday. It turned out beautifully. Can’t wait to eat it tonight!
Tornadough Alli
I hope you enjoy it and Happy Birthday to your husband!
Jess
This recipe was absolutely perfect. So moist and fluffy, we made it for mothers day and everyone inhaled it! This will be made over and over again.
Sally
I just made this for Mother’s day and it was such a huge success, my sons father in law, who 1. hates cake of any kind, LOVED IT! 2. He owns an Italian, extremely successful, restaurant and wants me to make this cake for his dessert menu!!!! How cool is that???? It did shrink a bit, which scared me as I never made this before, but now reading your comments, I see that it does. Thanks so much! Wish I had a slice right now, but nothing was left over!!!
becky hardin
OH yum!!! I need a big slice of this awesomeness!!
Heather
This cake is perfect for spring and summer! So so good!
Krissy Allori
This had the perfect amount of tart and sweet!
Tanya Schroeder
This cake is beautiful! I am a big fan of all things lemon!
Chelsea
This cake is INCREDIBLE!! Soo much flavor and the perfect texture! Thanks for sharing!