Description
A light, velvety ricotta cake infused with lemon zest and juice. Perfectly moist and cloud-soft, finished with a delicate lemon glaze.
Ingredients
1 1/2 cups whole milk ricotta
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice
Optional: a few drops of lemon extract
Instructions
1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
2. Cream butter and sugar until light. Add ricotta and mix smooth.
3. Beat in eggs one at a time, then lemon zest, juice, and vanilla.
4. In separate bowl, whisk flour, baking powder, and salt.
5. Gently fold dry into wet until just combined.
6. Pour into pan, smooth top, bake 45–50 minutes.
7. Cool slightly. Mix glaze and drizzle over warm cake.
8. Optional: Dust with powdered sugar before serving.
Notes
Do not overbake — the cake should remain moist and soft.
Serve with fresh berries, whipped cream, or alone with tea.
Store covered at room temperature or chilled up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Velvety Limoncello Ricotta Cloud Cake, lemon ricotta cake, cloud cake