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:
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Preheat oven to 325.
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Spray a 10″ springform pan with non-stick cooking spray, set aside.
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In large bowl beat together with hand mixer your ricotta, eggs, extracts and oil until combined.
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Add in your cake mix and beat until just incorporated.
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Add in heavy cream mixing until blended in.
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Pour into prepared pan and bake for about 60 minutes or until center is set.
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Remove from oven and cool in pan for about 5 minutes then remove edges and cool completely.
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Once cooled make your glaze by mixing your powdered sugar and lemon juice together in bowl.
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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.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Lauryn
Does this have to be refrigerated?! Made ahead of time for a birthday tomorrow and am leaving the icing off for now but does it need to go in the fridge?!
Tornadough Alli
Yes if you’re going to wait until tomorrow I would refrigerate overnight.
Robin
I have made this lemon ricotta cake many times. It never fails to wow my guests! I have frozen it when plans changed and it was just as good a week later. I am thinking of branching out and trying the Italian ricotta and chocolate varieties. But I LOVE, LOVE, LOVE the lemon .
Shefali
Planning to make this today.. but I don’t have lemon extract! Can i use vanilla extract and lemon juice/zest..?
Tornadough Alli
That should be fine, you won’t have that punch of lemon but it will still be good.
Lori
I don’t have a 10″ springform pan. I have a 7″ by 3″ high push bottom pan. Would that work? Would I need to adjust the baking time? Thanks!
Marta Alvarez
I follow the instructions by the book and the side came out a little bend. I cover the pan with aluminum paper and a wet paper towel.
I was not happy with the way it looks, but once I poured the glaze it looks perfect.
My guests were delighted with the taste and got tons of compliments.
Peggy
This cake is the Best! I am not a good cook or baker and this came out to be
Perfection! You must try this recipe!
THERESE LAVECCHIA
I baked mine in a 9 x 13 pan and took the advice of another reviewer and just baked it for about 45 minutes. It was moist and delicious. The flavor possibilities for this are endless, I wonder if this would work with a cornbread mix also. Great recipe. Thank you.
Daisy
It’s on the oven now, but I used 9 inch pan! Didn’t realize! How much longer do I bake it for?
Rachel
Hi there!
Making this cake tonight for Father’s day. It looks amazing. My father-in-law looooove lemon curd. Would this cake work well to slice in half to spread a think layer of curd?
Thank you!!
Tornadough Alli
You can try. The texture of the cake is really delicate so I’m afraid it would fall apart split in half. You could forgo the glaze and spread a little lemon curd on top 🙂
Anna
This cake recipe is amazing. I added raspberries this time. Just enough sweetness. Thanks for sharing
Corinne
Without a doubt the absolute best cake I have ever made.
Tom
Loved it left out the topping its got enough fat & sugar, Taste great just the way it is
Kara
Loved it!!
Angela J
In love with this simple cake.
Not too sweet. It’s perfect.
I only made 1/2 the glaze.
It was awesome.
Jane Foltz
This is so good. It’s now one of my favorite cakes. It turned out perfectly as written (although I had no fresh lemon, therefore no zest). For the glaze I had to substitute orange juice and it was fine.
Jacqueline Lovell
Killer!!!!! Somewhere between pound cake and cheesecake and entirely delish.
Tornadough Alli
Yay! So happy you liked it and yes I agree somewhere between those two cakes!
Lumy
If I don’t have white cake mix, what can I use?
Tornadough Alli
You can use lemon cake mix if you have that one hand or even yellow could work as well.
Joanna
Hi there! I made mine last night to have it ready for today but it lost the spongy texture… Is the cake more like a cheesecake texture?
Thank you! 😊
Tornadough Alli
It is more of a moist texture rather than a spongy texture so yes sort of a mixture between a cake and a cheesecake.
Sheila
My favorite cake! Have made many to give as present for family and friends💖
Carol P
Loved it! I only made half of the glaze though…it was enough!
Jennifer
Loved it. Simple and delicious. I already have requests to make again. Thanks for the great recipe.jenn