Easy Lemon Ricotta Cake with Meyer Lemon Frosting
Easy Lemon Ricotta Cake with Meyer Lemon Frosting is an easy, citrus flavored cake made entirely in one-bowl! Made with whole milk ricotta, fresh lemon juice, and baked until golden brown. This cake is best eaten for breakfast, dessert, or anytime in between!
If you’ve been a long time reader of The Curious Plate then you know how much I adore cake.
Okay, and brownies, too.
I don’t know what it is about a simple slice of cake that makes me super giddy. If I had to pick an all-time favorite cake to make it’s my Dark Chocolate Cake with Marshmallow Frosting.
However, that chocolate cake is reserved only for birthday parties, so what is a girl supposed to do in between? That’s right….make this Easy Lemon Ricotta Cake with Meyer Lemon Frosting.
I’ve been making different versions of this cake over the years like Roasted Strawberry Ricotta Cake, Blood Orange Ricotta Cake, Easy Grilled Pineapple Ricotta Cake, and Easy Ricotta Cake with Fresh Berries. Each one of these is dreamy and poised to make your day, week, or year!
BUT! Since it’s citrus season I figure we might need to make this Easy Lemon Ricotta Cake with Meyer Lemon Frosting ASAP. Let’s dive in!
What’s in this Easy Lemon Ricotta Cake with Meyer Lemon Frosting?
I’m not a baker by any means, so when I want to make a dessert from scratch it’s got to be simple. Like tossing all the ingredients in one bowl and then immediately baking which is why I adore this cake.
For this recipe you will need:
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Eggs
- Whole Milk
- Ricotta
- Unsalted Butter
- Meyer Lemon Juice
Tips for Making this Easy Lemon Ricotta Cake with Meyer Lemon Frosting:
- Ricotta. Whole milk ricotta is the best, but if you want to keep things a little lighter than you could certainly use skim ricotta.
- Meyer Lemons. If you can’t find these seasonal lemons at the grocery store, you can certainly substitute by using regular lemons.
- Baking. If you find your cake to be not cooked through at the end of the allotted baking time…. simply tent the cake to keep it from burning. Allow the cake to keep baking for an additional 5 to 10 minutes.
Frequently Asked Questions:
Do I have to use lemons in this cake?
You can certainly substitute any citrus fruit – like oranges, grapefruits, etc. if you would like!
How long does this Easy Lemon Ricotta Cake with Meyer Lemon Frosting keep?
This cake will keep up to three days in an airtight container on the kitchen counter.
Can I freeze this cake?
You bet! This cake will last in the freezer for up to a month!
More Delicious Cake Recipes to Enjoy:
- Honey Cake with Citrus Vanilla Frosting
- Ultimate Chocolate Sheet Cake
- Strawberry and Peach Tahini Cake
- Carrot Cake Bread
Easy Lemon Ricotta Cake with Meyer Lemon Frosting
Ingredients
- For the lemon cake:
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tsp Baking powder
- 3/4 tsp Kosher salt
- 3 large Eggs
- 1 1/2 cups Whole milk ricotta
- 1/2 tsp Vanilla extract
- 1 stick Unsalted butter, melted, slightly cooled
- 1/4 cup Freshly squeezed meyer lemon juice
- For the frosting:
- 2 cups Powdered sugar
- 4 tbsp Unsalted butter, room temperature
- 2 tbsp Whole milk (+ more as needed)
- 1 tbsp Freshly squeezed Meyer lemon juice
- 1/4 tsp Kosher salt
- 1 tsp Vanilla extract
- 1 tsp Almond extract
Instructions
- For the cake:
- Preheat an oven to 350 degrees. Spray a 10-inch cake pan with non-stick cooking spray. In a large bowl, combine the first four ingredients. In another large bowl combine eggs, ricotta, vanilla extract, melted butter, and meyer lemon juice.
- Slowly combine the dry ingredients with the wet ingredients.Next, pour the batter into the cake prepared cake pan.
- Bake the cake for about 45 to 60 minutes depending on your oven or until a toothpick inserted into the middle runs clean. Remove the cake from the oven to cool before slicing and frosting.
- For the frosting:
- Cream butter with 1 cup of powdered sugar in a large mixing bowl with a hand mixer. Stir in vanilla, almond extract, and kosher salt. Frosting will be thick. Add milk and meyer lemon juice, and beat untiled combined
- Frosting will be runny, now stir in the other cup of powdered sugar. If too thick, add more milk and powdered sugar to desired spreadable frosting consistency.
