Go Back
+ servings

Meyer Lemon Ricotta Cake

Print Recipe
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!
Course Desserts & Sweet Treats
Cuisine American
Keyword cake, meyer lemon, ricotta
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 346
Author Laurie McNamara

Ingredients

!FOR THE CAKE:

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

FOR THE GLAZE:

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

Instructions

MAKE THE CAKE:

  • Preheat your oven to 350° and lightly spray and line a loaf pan with parchment paper.
  • In a medium bowl whisk together the all purpose flour, salt and baking powder. Set it off to the side.
  • 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.
  • 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.
  • In a small bowl combine the 1/2 cup ricotta and the two tablespoons of half and half, stir until smooth.
  • 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.
  • Pour the cake batter into the prepared pan and bake for 50-55 minutes or until a tester comes out clean.
  • 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.

MAKE THE GLAZE:

  • 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.
  • Pour the glaze over the cooled cake.
  • Serve once the glaze has had a chance to harden.

Notes

If you can't get half & half, just use equal parts milk and heavy cream.

Nutrition

Serving: 1piece | Calories: 346kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 444mg | Potassium: 68mg | Fiber: 1g | Sugar: 40g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg