Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze

Why You’ll Love This Almond Lemon Ricotta Cake with a Lemon Glaze

There is something wildly comforting about a cake that looks fancy but is actually easy. This one is it. The crumb is plush, not dry, because ricotta locks in moisture and almond flour adds tenderness. Lemon keeps it lively. It tastes like a little slice of sunshine after dinner, and it is just as good with morning coffee.

I reach for this recipe when I want a no-fuss dessert that still feels bakery-worthy. The batter is simple, the ingredients are friendly, and the lemon glaze makes it look like you tried very hard. The truth is, you did not. This is the kind of bake that loves you back. It stays soft for days and packs well for picnics or lunch boxes.

It also plays well with twists. You can add blueberries, swap in orange zest, or go extra almond with a few drops of almond extract. If you are into citrus cakes, you will probably also love this bright and cozy lemon zest ricotta cake that has a similar sunny vibe.

Bottom line: the Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze is the dessert you make once and then crave every month. It is friendly for casual bakers and impressive enough for guests.

“Made this on a rainy Friday, and my family ate half the cake before it cooled. The glaze is perfect, and the lemon flavor is spot on.”

How to Make Easy Ricotta Cake

This is a low-stress bake. Read through once, then go for it. Before you start the Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze, bring your butter, eggs, and ricotta to room temperature. That small step helps the batter turn light and creamy, which means a fluffier cake.

Mixing the batter

Cream softened butter and sugar until pale and fluffy. Do not rush this, it should look lighter in color and slightly billowy. Add lemon zest and a pinch of salt so the citrus oils bloom right in the fat. Beat in the eggs one at a time, scraping the bowl as you go. Stir in vanilla, then the ricotta. The batter might look a bit curdled for a second, but it smooths out when you add the dry ingredients.

Whisk your dry mix in a separate bowl: all-purpose flour, almond flour, baking powder, and a touch of baking soda. Fold the dry mix into the wet in two additions, just until combined. Overmixing is the enemy of tenderness, so stop when the flour streaks disappear.

Baking and cooling

Pour the batter into a lined and greased 9-inch round pan. Smooth the top and bake until the edges are golden and a toothpick comes out mostly clean with a few moist crumbs. Let it cool in the pan for 10 to 15 minutes, then move it to a rack.

Whisk a quick glaze with powdered sugar and fresh lemon juice. You are going for thick but pourable, like warm honey. Drizzle over the slightly warm cake so it sets in a glossy sheet. If you like that coffee-shop look, add a whisper of extra zest on top.

If you enjoy one-bowl bakes, you might like this cozy one bowl almond ricotta coffee cake for a weekend breakfast treat. And when your cake cools, the Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze will slice like a dream.

Lemon Ricotta Cake Recipe Ingredients

Here is what you need to make the Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze. Use quality ingredients and you will taste the difference.

• Ricotta cheese whole milk for the best texture
• Unsalted butter softened so it creams properly
• Granulated sugar for sweetness and structure
• Eggs room temperature, for a smooth batter
• All-purpose flour the base of the cake
• Almond flour for tenderness and a gentle nutty flavor
• Baking powder and baking soda to lift the crumb
• Fine salt to balance sweetness
• Pure vanilla extract to round out the flavor
• Fresh lemon zest and juice lots of zest for the batter, juice for the glaze
• Powdered sugar for the glaze

Ingredient notes and swaps

Use whole-milk ricotta for a rich, moist cake. If your ricotta is very wet, spoon it into a fine mesh sieve and drain for 15 to 30 minutes. You can swap almond flour with finely ground blanched almonds if needed, but keep the weight similar. For a stronger almond flavor, add 1/4 teaspoon almond extract. If you like a hint of tang, replace two tablespoons of the butter with olive oil.

Serving Suggestions for Ricotta Cake

This cake wears many hats. It can be dessert, snack, or a sweet brunch star. Here are some simple ways to serve it.

• Dust with powdered sugar and add a few berries for color.
• Serve with a spoon of ricotta or Greek yogurt and a drizzle of honey.
• Top with macerated strawberries for a refreshing finish.
• Warm a slice for 10 seconds and enjoy with your favorite tea or coffee.
• Add a scoop of vanilla ice cream on a summer night.

For more ricotta bakes to round out brunch, try a slice alongside fluffy pancakes like these easy lemon ricotta pancakes. If you want a more classic crumb, a simple ricotta almond cake also pairs nicely with fresh fruit.

Expert Tips for Easy Ricotta Cake

Texture, flavor, and glaze secrets

Room temperature ingredients are the biggest win. Warm eggs and ricotta blend into the butter without creating lumps. Do not overmix once the flour goes in. Stop when it is just combined and the crumb will stay soft.

For the lemon, use a microplane and only take the bright yellow zest. The white pith is bitter. Rub the zest into the sugar with your fingers before creaming to release the oils and boost flavor. When making the glaze, whisk in the lemon juice a little at a time until it looks like slow ribbons. If it gets too thin, sift in more powdered sugar.

If the top browns too fast, tent with foil for the last 10 minutes. Let the cake cool before slicing so it sets up cleanly. The Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze keeps at room temp for two days, or in the fridge for up to five days. Wrap slices well and they freeze beautifully for up to a month. Thaw at room temp and refresh with a light glaze or a dusting of sugar.

Love the ricotta-almond combo? This elegant Italian almond ricotta cheesecake is silky and rich, perfect for special occasions.

Common Questions

Can I make this cake gluten free?

Yes. Swap the all-purpose flour for a good 1 to 1 gluten free blend and keep the almond flour the same. Do not overmix, and check for doneness a few minutes early.

What if I do not have almond flour?

Use more all-purpose flour in place of almond flour, but know the cake will be a little less tender. Adding 1 to 2 tablespoons of olive oil can help keep it moist.

How do I keep the cake from sinking?

Do not overbeat after adding flour, make sure your baking powder is fresh, and bake until the center springs back lightly. Let it cool gradually, not in a drafty spot.

Can I add fruit to the batter?

Absolutely. Fold in a cup of blueberries or raspberries tossed with a teaspoon of flour so they do not sink. Reduce the baking time by a few minutes if your pan is full.

How strong is the lemon flavor?

It is bright but balanced. For extra zing, add more zest to the batter or finish with extra zest over the glaze.

Let’s Get This Cake in the Oven

Now you have everything you need to bake the Delicious Almond Lemon Ricotta Cake with a Zesty Lemon Glaze at home. It is tender, lemony, and perfect for sharing. If you want to compare styles or get more inspiration, I love this take from Lemon Almond Ricotta Cake | Greens & Chocolate, and the method in Lemon Ricotta Cake Recipe – Kristine’s Kitchen is super helpful for step-by-step guidance. Take a deep breath, zest your lemons, and enjoy that first cozy slice.