Meyer Lemon Ricotta Cake

This Meyer Lemon Ricotta Cake is moist and delicious! This loaf cake is bright with Meyer lemon and rich and decadent from the ricotta cheese. The whole thing is then glazed with a simple, drippy and crackly lemon icing.

Course Desserts & Sweet Treats

Cuisine American

Keyword cake, meyer lemon, ricotta

Prep Time 35

Cook Time 55

Total Time 1 30

Servings servings

Calories 349

Author Laurie McNamara

Equipment

Nordic Ware Citrus Blossom Loaf Pan (6 cup)

Ingredients

FOR THE CAKE:

1¼ cup unbleached all-purpose flour
1 teaspoon fine salt sea salt or pink himalayan
1 teaspoon baking powder
4 meyer lemons zested
1/4 cup meyer lemon juice strained of pulp
1 cup granulated white sugar
2 large eggs at room temperature
1/3 cup butter melted and has cooled slightly
1 teaspoon pure vanilla extract
1/2 cup ricotta cheese at room temperature
2 tablespoons half & half or whole milk, at room temperature

FOR THE GLAZE:

1 cup powdered sugar
2 tablespoons meyer lemon juice strained of pulp

US Customary - Metric

Instructions

MAKE THE CAKE:

Preheat your oven to 350°F (180℃).
Lightly spray your loaf pan with nonstick baking spray with flour. If using a more traditional loaf pan, line with parchment paper and lightly spray or grease with butter.
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 meyer lemon zest. Use your fingers to rub the sugar into the zest. Then measure and add in the freshly squeezed meyer lemon juice, eggs, melted (and cooled) butter, and vanilla. Whisk to combine.
In a small bowl combine the ricotta and half and half, stir until smooth.
To the egg/sugar mixture; add ⅓ of the dry ingredients and whisk until just combined. Then add in ½ of the ricotta mixture and whisk in. 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 inverting onto a wire rack. If using a more traditional loaf pan, use 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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition