This meyer lemon ricotta cake is a bright and lovely! Fresh Meyer lemons are zested and mixed with ricotta cheese making this one unbelievable cake!

What does one do when they see a bag of perfect, adorable, bright and beautiful meyer lemons?

meyer lemon ricotta cake l

Obviously… you buy two bags of them, right?

Meyer lemons have the best of both citrus worlds. They’re like a lemon and mandarin orange melded in one citrus fruit. I love them because they aren’t as acidic as a regular lemon {although my weather-cracked hands would disagree} and they have that subtle orange-y scent. So there I was with not one but TWO bags of meyer lemons and really no idea what I was going to do with them.

Until I cleaned out my fridge.

Meyer Lemon + Ricotta Cake ingredients

I always need to completely empty the fridge out and re-organize before I put away any new groceries. That’s when I find and cringe at the fact that I have 6 boxes of butter, 3 opened jars of grainy Dijon and lots {and I  mean LOTS} of stacked leftover containers and I won’t even tell you how many different cheeses I have. Five… okay eight. I’m a food hoarder. I’m certain.

So while I was rearranging my cheese drawer I spotted the tub of ricotta leftover from this recipe. I thought I’d make a cake my favorite way…. in a loaf pan. No layers and zero frosting. So in celebration of it being Friday… I made you a cake.

A cake that’s for you – for me. (the best kind) 🙂

Meyer Lemon + Ricotta Cake measured dry

Start by measuring the 1-1/4 cup of all purpose flour, baking powder and salt into a medium bowl.

Meyer Lemon + Ricotta Cake dry whisk

Whisk to combine and set that bowl off to the side.

Meyer Lemon + Ricotta Cake zest

Zest four meyer lemons.

Meyer Lemon + Ricotta Cake sugar and zest

Add that to a bowl along with a cup of sugar.

Meyer Lemon + Ricotta Cake blend

I then used my impeccably clean hands and rubbed the sugar into the zest. It should resemble wet sand… and it should smell amazing because the sugar brings out the moisture of the zest and it’s heavenly.

Meyer Lemon + Ricotta Cake juice

Juice all of the lemons over a mesh strainer to catch the seeds. You’ll need 1/4 cup for the cake and 2 to 3 for the glaze later.

Meyer Lemon + Ricotta Cake lemon juice

Speaking of juice. Add a quarter cup to the zest/sugar mixture.

Meyer Lemon + Ricotta Cake eggs

Crack in two eggs.

Meyer Lemon + Ricotta Cake butter

Add 1/3 cup of butter that is melted but has cooled. Trust me you don’t want to scramble those eggs in there.

Meyer Lemon + Ricotta Cake vanilla

Add in a teaspoon of vanilla extract.

Meyer Lemon + Ricotta Cake whisk

And whisk to combine.

Meyer Lemon + Ricotta Cake milk + ricotta

In a measuring cup or bowl combine the 1/2 cup of ricotta cheese and two tablespoons of half and half.

Meyer Lemon + Ricotta Cake smooth

Stir until smoooooth.  

Meyer Lemon + Ricotta Cake dry in

To the egg/sugar/zest mixture add about 1/3 of the whisked dry ingredient and stir until just combined.

Meyer Lemon + Ricotta Cake ricotta

Add in half of the ricotta mixture and whisk. Repeat with another third of the dry ingredients, then the ricotta and ending with the last third of the dry ingredients. Whisking in between of course.

Meyer Lemon + Ricotta Cake whisk to incorporate

You now should have a beautiful cake batter. 

And I always say, you can tell a lot about a cake by how good the batter tastes. Go on… you know you want to.

Meyer Lemon + Ricotta Cake pour batter

Pour the batter into a loaf pan that has been lightly sprayed {I used my mister} and then lined with parchment paper.

Meyer Lemon + Ricotta Cake smooth the top

Spread the batter so it’s smooth on top and then bake it in a preheated 350 degree oven for 50-55 minutes, or until a cake tester comes out clean.

Meyer Lemon + Ricotta Cake cool for 10

Let the cake cool for 10 minutes before running a knife along the edges of the cake and using the parchment paper as “handles” to remove the cake from the loaf pan.

Meyer Lemon + Ricotta Cake remove and cool completely

Let the cake cool COMPLETELY before drizzling it with icing, or else you’ll have a huge melted icing mess on your hands-err counter.

Meyer Lemon + Ricotta Cake powdered sugar

For the icing you’ll want a cup of powdered sugar. Place that into a mesh strainer that’s sitting over a medium bowl.

Meyer Lemon + Ricotta Cake sifted

Carefully sift the powdered sugar into the bowl. Doing this will break up any clumps and make whisking in the meyer lemon juice easy and clump free.

Meyer Lemon + Ricotta Cake 2T meyer juice

While whisking, slowly pour in a little of the juice at a time.

Meyer Lemon + Ricotta Cake l keep whisking

Stop when it reaches a thick yet pourable consistency. If it gets too thin just add a little more powdered sugar.

Meyer Lemon + Ricotta Cake icing


meyer lemon ricotta cake l

Now just pour it all over that cake.

meyer lemon ricotta cake l

Those drips are my favorite. Pssst! check out that side drip! *swoon*

meyer lemon ricotta cake l

Slice and serve! The flavor of this meyer lemon ricotta cake is subtle… but when you get a bite with the frosting it’s like a meyer lemon kick to your taste buds.

meyer lemon ricotta cake l

It took everything I had to not swipe a bite while shooting this piece-o-cake.

It’s that good… and meyer lemon ricotta cake makes me happy.

It also makes me hopeful for all this dang snow to melt and that there actually could be a spring this year.

meyer lemon ricotta cake l

Until then… let’s eat cake.


Enjoy! And if you give this Meyer Lemon Ricotta Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

meyer lemon ricotta cake l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Meyer Lemon  Ricotta Cake
Yield: 1 loaf

Meyer Lemon Ricotta Cake

This meyer lemon ricotta cake is a bright and lovely! Fresh Meyer lemons are zested and mixed with ricotta cheese making this one unbelievable cake!

Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes



  • 1-1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 4 meyer lemons (zest and juice)
  • 1 cup sugar
  • 2 whole large eggs
  • 1/3 cup of melted butter (that has cooled slightly)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ricotta cheese
  • 2 tablespoons half & half


  • 1 cup powdered sugar
  • 2 to 3 tablespoons (reserved) meyer lemon juice, strained


  1. Preheat your oven to 350° and lightly spray and line a loaf pan with parchment paper.
  2. In a medium bowl whisk together the all purpose flour, salt and baking powder. Set it off to the side.
  3. In a large bowl combine a cup of sugar and the zest from 4 meyer lemons. Use your fingers to rub the sugar into the zest.
  4. Add in 1/4 cup of freshly squeezed (and strained to catch seeds) meyer lemon juice. Crack in two eggs, pour in the melted (and cooled) butter, the teaspoon of vanilla and whisk to combine.
  5. In a small bowl combine the 1/2 cup ricotta and the two tablespoons of half and half, stir until smooth.
  6. To the egg/sugar mixture; add one third of the dry ingredients and whisk until just combined. Add in have of the ricotta mixture and whisk some more. Repeat with the dry ingredients and ricotta. Mixing after each addition.
  7. Pour the cake batter into the prepared pan and bake for 50-55 minutes or until a tester comes out clean.
  8. Let the cake cool for 10 minutes before running a knife around the edges and using the parchment paper as handles to lift the cake out of the pan. Allow the cake to cool completely before topping it with the glaze.


  1. Add a cup of powdered sugar to a mesh strainer that is set over a medium bowl. Sift the powdered sugar into the bowl. Slowly whisk in a tablespoon at a time of the reserved meyer lemon juice until you've reached the desired consistency.
  2. Pour the glaze over the cooled cake.
  3. Serve once the glaze has had a chance to harden.

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