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 anywhere in between!
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.
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