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Lemon Ricotta Cake w/ Lemon Icing

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overhead view of slice of lemon ricotta cake with lemon icing with the remaining cake and a cup of tea

This is a call to all lemon lovers! I know you're out there. And I know you love lemons because you are here.... curious about a lemon ricotta cake recipe. This cake will not disappoint - especially the icing. I got this recipe from a baker friend of mine and it is so easy to make and so damn delicious. And if you happen to be having a tea party (because they're so popular right now) I can't think of a better cake for the occasion.

Lemon Ricotta Cake is a Light Summer Treat

I suppose I do think about lemons a bit more in the summer. I always have at least three on hand. If I'm feeling lazy and making a salad, I make dressing with a squeeze of lemon juice, olive oil, salt and pepper. I don't even mix it first. I squeeze the lemon right over the bowl of lettuce, drizzle the olive oil and toss it together. If I have balsamic glaze, I'll drizzle that too. Lemon juice and olive oil is an awesome dressing hack with great flavor by the way.

But this post isn't about salads, it's about lemons... and lemon ricotta cake. My friend raved about this recipe several times and I finally tested it out a while back. It was really awesome and I knew I had to make it for my website.

very close look at the edge of lemon ricotta cake with icing dripping down side and berries

I love that this recipe uses olive oil instead of butter - makes me feel a little less guilty about eating it. The cake on it's own it truly incredible. And you have permission to skip the icing and simply dust the top with powdered sugar after it's cooled. I realize the icing is an extra step and if you're trying to save time you might not get to it.

So even without the lemon icing, this cake is still so light and beautiful. With the icing, you're going next level with it. One slice of this cake with a cup of tea is the perfect sweet treat.

Some Tips About the Lemon Icing

If you are a regular reader of my website, you know that I don't feature a ton of desserts. I'm slowly adding to my sweet treats list, but I am very selective about what I post. And disclaimer: I'm not a baker, per se. I'm more of a savory home chef that occasionally makes desserts. And when I do make desserts I'm covered in flour, head to toe, and the kitchen looks like is a messy disaster. I can't believe I just admitted that. But that's how I roll when it comes to baking. I make a mess, but the end result is always worth it.

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Using Powdered Sugar for an Icing:

  • Here's the thing about powdered sugar (the messy second cousin to flour): I don't believe a glaze or icing tastes great by just adding milk or water to it. No.
  • Powdered sugar has a weird after-taste I don't care for. I've found the only way to counter that and make it awesome is to always add melted butter, vanilla and sometimes honey. Though I will say those cheap little (mini) powdered donuts in the store are always SO GOOD. I want to know what kind of powdered sugar they use!
  • If you're doing something fruity like a lemon cake or an orange cake - the zest and juice from the lemon or orange will put it over the top flavorwise.
  • You can also choose to make half the amount and simply pour it over the cake while it's still warm. Then it sort of melts into the cake more like a glaze and will give you a moist burst of flavor over the top.
  • Don't let the icing sit for too long or it will thicken a bit and not be as spreadable. If that happens, add a splash of water to reconstitute it to it's original consistency and silkiness.
overhead view of uncut lemon ricotta cake with berries and tea

Slow Down a Little and Eat Some Cake

In recent years, I've grown fond of having afternoon tea and this usually happens on the weekend. I make the tea in a double-stacker pot with fresh, loose tea. Once the tea has steeped, I pour it into my cup about ¾ of the way, then add a splash of hot water. If I have fresh mint on hand, I will grab some and let it steep with the tea leaves. There must be something sweet to accompany the tea. Homemade cookies. A fruity pie. A chocolate pie. Incredible brownies. It really depends what you're in the mood for. In the warmer months, this lemon ricotta cake is perfect for an afternoon tea treat.

cup of tea next to lemon ricotta cake

Take some time away from your devices - trust me, you need it. Enjoy a cup of tea and a slice of cake with your loved ones. Talk about life and your goals and dreams. Listen to others. Think about your next vacation. Think about everything... or nothing at all. Be present with yourself and others. It's so important to carve a little time into our lives for tea and cake with friends and family. I know I always feel better when I do this.

More Lemons You Say? Here's Some of My More Lemon Centric Recipes:

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slice of lemon ricotta cake with lemon icing next to the berries, the whole cake and a cup of tea

Lemon Ricotta Cake w/ Lemon Icing

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  • Author: Stacey
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 portions 1x
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Description

I’ve got an insanely moist and delicious lemon ricotta cake with lemon icing that you simply must try. It’s a lemon lover’s delight.

Ingredients

Units Scale
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice (1 or 2 lemons) (see note #1)
  • 1 cup whole milk ricotta
  • ⅓ cup olive oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla (flavoring or extract)

Sift together:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoons baking soda
  • ¼ teaspoon salt

For the lemon icing:

  • 2 cups powdered sugar
  • 4 tablespoons butter, melted
  • 1 ½ teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla (flavoring or extract)

NOTE: You will need parchment paper, a 9 or 10-inch round cake pan, and non-stick cooking spray.

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Instructions

  1. Take a 9”or 10” round cake pan and place on top of a piece of parchment paper. Trace the bottom of the pan with a pencil then cut it out. Yes, you should cut slightly inside the line so there is no lead on the paper. 
  2. Spray the bottom of the cake pan, place the parchment paper circle in the bottom. Then spray the bottom again as well as the sides of pan. Set aside. 
  3. Zest the lemon and divide what you need for the cake batter and what you’ll need for the icing. 
  4. Squeeze the juice from the lemon you zested. You can use a handheld juicer for this. I cut the lemon into small chunks that fit in my juicer. I divided what I will need for the cake batter and what’s needed for the lemon icing. You can simply put the lemon zest in the same ramekin as the juice. 
  5. Sift flour, baking powder, baking soda, and salt into a bowl. Then add the ricotta, olive oil, sugar, lemon juice and lemon zest, eggs and vanilla. 
  6. Using a handheld blender start on low speed and mix the batter together, switching to medium until everything is well combined. You should scrape the sides of the bowl a couple of times during this process. Once the batter is smooth (should take a couple of minutes), pour the batter into your cake pan. Rap the cake pan on the counter a couple of times then bake in a preheated at 350 degrees for 30-35 minutes. 
  7. Once the cake has cooled you can flip it onto a plate or parchment paper, peel the parchment paper circle from the bottom, then flip it back onto a serving plate so it’s top-side-up. My video shows this well. 
  8. To make the lemon icing, sift the powdered sugar into a large bowl. Make sure to level off the powdered sugar with a butter knife for even measurement. Add melted butter, lemon juice and lemon zest, and vanilla. Mix until smooth with a handheld blender. Oops, I just realized I said this was a 4-ingredient icing in the video. It’s FIVE. J 
  9. Only add the lemon icing to the top of the cake when the cake is completely cooled down and not warm. I let mine sit for an hour and a half or so on the counter. 
  10. Pour the icing on top of the cake and smooth over top with spatula. Let it naturally run down the sides. I didn’t try to control it. Just gently spread spatula across the top and let the rest fall where it may. 
  11. You can serve it with just the icing. I garnished with fresh berries, mint leaves and edible mini roses. I show the decorating part in the video. Any edible flowers would be beautiful here. I got the edible roses at a Middle-eastern market. They sometimes have edible flowers in the produce section of Whole Foods.

Equipment

Notes

  1. With the lemon zest and juice, I needed only one large lemon, plus a little more zest from a second lemon. It will depend on the size of your lemon and what it yields. Probably best to have 2-3 on hand. You can also occasionally get a dud lemon with very little juice so keep that in mind.

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