Lemon Ricotta Cake with Crunchy Lemon Glaze

This lemon ricotta cake is light yet rich, with fresh lemon flavor and a crunchy citrus glaze. A simple Italian dessert that always delivers.

Why I love it:

This might be one of the best cakes I’ve made: none of us can seem to stop walking by and cutting off pieces throughout the day. It’s incredibly moist, with a velvety crumb thanks to the ricotta, and filled with lots of fresh, zesty lemon. 

Ricotta creates a plush crumb without making the cake heavy, which is why it works so well in simple Italian cakes like this. But the thing that really takes it over the top is the crunchy lemon glaze.

Instead of a smooth icing, I stir turbinado sugar into a thin lemon glaze and spread it all over the warm cake. The bright lemon soaks in, then the glaze cools into a sweet, tart, crystally coating that’s completely out of this world.

Ricotta cakes are classic Sicilian desserts, where ricotta is used as much for baking as it is for savory cooking. They’re light but rich, beautifully moist, and they keep for several days without drying out. I’ve kept this covered at room temperature for a few days, and it stays beautifully moist and fresh.

If you love lemon desserts, this lemon olive oil cake is just as moist, but with grassy, herbal notes from the olive oil that you’ll love.

How to make it:

More recipe tips:

I like to buy a full pound of whole-milk ricotta and use the leftovers in this crispy truffle, pear, and ricotta pizza. No forgotten ricotta in the back of the fridge and a next-level dinner plan waiting.

Cake flour keeps this cake tender and delicate. In a pinch, you can make your own: use 1 cup plus 5 tablespoons all-purpose flour and 3 tablespoons cornstarch. 

If your ricotta looks watery, drain it briefly in a sieve before mixing it in.

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