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Meyer Lemon Ricotta Cake

Moist Meyer Lemon Ricotta Cake to Brighten Your Day

This Meyer Lemon Ricotta Cake combines zesty lemons and creamy ricotta for a moist, flavorful dessert that's perfect for any gathering.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.25 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Fine Salt Feel free to use sea salt or pink Himalayan salt if you prefer.
  • 1 teaspoon Baking Powder Make sure it's fresh for the best rise.
  • 4 Meyer Lemons Zested and juiced; regular lemons can be used but may yield a more tart taste.
  • 1 cup Granulated Sugar Brown sugar can also be used for a richer flavor.
  • 2 Large Eggs At room temperature.
  • 0.33 cups Butter Melted and slightly cooled; swap with vegetable oil or coconut oil for a dairy-free alternative.
  • 1 teaspoon Vanilla Extract Stick to pure vanilla extract for the best results.
  • 0.5 cups Ricotta Cheese At room temperature; cottage cheese or Greek yogurt can be substitutes.
  • 2 tablespoons Half & Half or Whole Milk At room temperature; any dairy or dairy-free milk can be used.
For the Glaze
  • 1 cup Powdered Sugar Creates a sweet, smooth glaze.
  • 2 tablespoons Meyer Lemon Juice Strained; regular lemon juice can be used in an emergency.

Equipment

  • 6-cup loaf pan
  • medium bowl
  • large mixing bowl
  • Small bowl

Method
 

Step-by-Step Instructions for Meyer Lemon Ricotta Cake
  1. Preheat your oven to 350°F (180°C) and prepare a 6-cup loaf pan by coating it with nonstick spray or lining with parchment paper.
  2. In a medium bowl, whisk together 1¼ cups of all-purpose flour, 1 teaspoon of fine salt, and 1 teaspoon of baking powder until fully combined. Set aside.
  3. In a large mixing bowl, combine 1 cup of granulated sugar and the zest of your Meyer lemons. Rub together until fragrant, then mix in the juice of the Meyer lemons, followed by the 2 room-temperature eggs, ⅓ cup of melted butter, and 1 teaspoon of vanilla extract. Whisk until well blended.
  4. In a separate small bowl, mix ½ cup of ricotta cheese with 2 tablespoons of half & half or whole milk until smooth and creamy.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the ricotta blend, until all are incorporated but do not over-mix.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a tester comes out clean.
  7. Cool the cake in the pan for about 20 minutes before inverting onto a wire rack to cool completely.
  8. Prepare the glaze by sifting 1 cup of powdered sugar and gradually whisking in 2 tablespoons of Meyer lemon juice until smooth.
  9. Once the cake is cool, drizzle the glaze over the top and slice to serve.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Use fresh Meyer lemons for the best flavor. Ensure eggs and dairy are at room temperature for better texture.

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