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Lemon Ricotta Cake

Lemon Ricotta Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian


This light and fluffy lemon ricotta cake features the best golden crumb! Bright and buttery, serve with fresh berries and stone fruit for a delicious taste of summer.



  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups sugar
  • 3 Tbsp fresh lemon zest
  • 10 Tbsp unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups whole milk ricotta cheese, at room temperature
  • 1/4 cup fresh lemon juice

Lemon Syrup

  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice


  • Powdered sugar
  • Fresh berries and summer fruit
  • Lemon slices and fresh mint


  1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  2. Combine sugar and lemon zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla. Gradually add flour mixture on low speed. Add ricotta and lemon juice, mixing just until incorporated.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  4. Bake for 40 to 45 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes.
  5. While the cake rests, prepare lemon syrup. Combine sugar and lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove lemon syrup from the heat.
  6. Carefully invert cake onto rack and use a pastry brush to brush top of cake evenly with lemon syrup. Let cake cool completely.
  7. Before serving, top cake with powdered sugar, fresh berries and summer fruit, lemon slices, and fresh mint.


Make ahead: This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Dust with powdered sugar and top with fruit just before serving.