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5 from 25 votes

Lemon Ricotta Cake

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American, Italian
Servings: 12 slices
Calories: 452kcal


  • 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


  • 2 cups powdered sugar
  • 3-4 Tbs lemon juice
  • 1 Tbs lemon zest
  • 1-2 Tbs milk optional


  • 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.


Calories: 452kcal | Carbohydrates: 56g | Protein: 7g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 355mg | Potassium: 99mg | Fiber: 0g | Sugar: 38g | Vitamin A: 455IU | Vitamin C: 1.6mg | Calcium: 187mg | Iron: 1.2mg