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Lemon Almond Ricotta CakeLemon Almond Ricotta Cake

Lemon Almond Ricotta Cake

A heavenly just-in-time-for-spring ricotta cake that’s rich and dense — yet also amazingly light. It's topped with a lemon glaze frosting and some fresh raspberries. It would also be great with whipped cream and fresh strawberries.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Almond Ricotta Cake
Lemon Almond Ricotta Cake
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
FOR THE CAKE: ½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons lemon zest, from about 1 ½ lemons
3 large eggs
1 teaspoon almond extract
15 ounces whole milk ricotta cheese
1 ⅓ cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Fresh raspberries, for topping
FOR THE GLAZE: 2 cups powdered sugar
3 tablespoons lemon juice
2 to 3 tablespoons milk
Directions
  1. Heat oven to 350 F.
  2. Line a 9-inch round cake pan with parchment paper, and then spray with cooking spray.
  3. In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
  4. Add the lemon zest and beat to combine.
  5. Add the eggs one at a time, scraping down the edges of the bowl after each addition.
  6. Add the almond extract and ricotta and beat until combined.
  7. Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 40 to 45 minutes, until slightly golden and a toothpick comes out of the middle clean. Let cool.
  10. Once the cake is cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
  11. Pour the glaze over the cake.
  12. Serve topped with fresh raspberries and enjoy!
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings

Directions

  1. Heat oven to 350 F.
  2. Line a 9-inch round cake pan with parchment paper, and then spray with cooking spray.
  3. In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
  4. Add the lemon zest and beat to combine.
  5. Add the eggs one at a time, scraping down the edges of the bowl after each addition.
  6. Add the almond extract and ricotta and beat until combined.
  7. Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 40 to 45 minutes, until slightly golden and a toothpick comes out of the middle clean. Let cool.
  10. Once the cake is cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
  11. Pour the glaze over the cake.
  12. Serve topped with fresh raspberries and enjoy!