Zesty Lemon Ricotta Cake
Bright. Tender. Lemony! My Zesty Lemon Ricotta Cake is simple, delicious, and just the right amount of elegant! It is a cake (in the form of a loaf!) that has a beautifully tender crumb, a pack of lemon flavour in every bite, and is finished with a buttery shortbread crumble. Perfect for picnics, brunches, or cozy weekends at home, you’ll want to save this recipe for all of your summer baking needs! Best of all, you only need a handful of simple ingredients and less than 30 minutes to prepare this stress-free dessert!
Why You’ll Love This Lemon Ricotta Cake
- Bright & Citrusy: Lemon zest and juice layer lemon flavour into every bite!
- Family-Friendly: Simple steps, no stand-mixer required!
- Mindful Moments Built-in: Zesting, stirring, and crumbling, bring calmness to your kitchen!
- Undeniably Moist: Ricotta and yogurt make an ultra tender crumb.
- A loaf that feels like dessert and breakfast: Perfect for any time of day!
Frequently Asked Questions
Can I use part-skim ricotta instead of whole milk?
Yes! Whole milk ricotta adds a richer flavor, but part-skim will still work beautifully and keep the Lemon Ricotta Cake light and moist.
Can I skip the crumble topping?
If you’re short on time, you can absolutely make this cake without the crumble and opt for a little sprinkle of sugar on top for extra crunch after baking!
Can I substitute Greek yogurt with sour cream?
Definitely! While Greek yogurt adds a nice lower fat and higher protein option, sour cream gives a similar tang and moisture—use it in a 1:1 swap.
How do I store this Zesty Lemon Ricotta Cake?
Wrap tightly and store at room temp for up to 3 days or refrigerate for up to 5. It also freezes beautifully (just skip the glaze until after defrosting!)
Is this safe for toddlers or picky eaters?
Yes! It’s not overly sweet or tart—just soft, lightly sweet, and full of familiar lemon flavor that kids love.
Ingredients you will need to make this recipe:
- Granulated sugar & lemon zest – Blending these together infuses the sugar with citrus oils for extra lemon flavour!
- Ricotta cheese (whole milk) – Adds creaminess and moisture without heaviness
- Plain yogurt – Balances the richness of ricotta and keeps the crumb light
- Fresh lemon juice – Adds acidity and freshness.
- Eggs – Provide structure and bind everything together.
- All-purpose flour – Super universal and a pantry staple
- Baking powder & salt – Help the loaf rise and balance the sweetness
- Vanilla extract – Enhances the flavour without overpowering the lemon.
- Unsalted Butter – The perfect fat for this cake! Adds richness!
Step-by-Step Instructions to make my Zesty Lemon Ricotta Cake!
Preheat oven to 350F (325 convection oven). Grease loaf pan. Set aside.
Crumble
In a medium bowl, combine butter, sugar, and flour (note: I like to do this step with my hands and mix until small pea sized pieces form).
Lemon Cake
In a large bowl, mix together lemon zest and sugar (note: you can do this with your hands, massaging the two ingredients until fragrant).
Add butter and cream together using a hand mixer for ~2 minutes.
Add eggs, one by one, to your mixture. Whisk together between each egg addition.
Add ricotta, yogurt, vanilla extract, and lemon juice. Whisk again to combine.
Add flour, baking powder, and salt to your wet mixture. Mix slowly until just combined. Gently fold the batter once more to ensure all ingredients are mixed.
Pour batter into greased loaf pan. Top with crumble (note: it is a lot of crumble but ALL of it is super important for that shortbread-y topping!)
Bake at 350F for ~60min, or until a toothpick inserted into the centre comes out with a few moist crumbs attached. Allow cake to cool in the loaf pan.
Lemon Glaze
In a small bowl, mix icing sugar with lemon juice until a thick but pourable consistency is formed.
Drizzle over warm loaf.
Cut, Serve, and Enjoy!
Also check out:
Lemon Poppy Seed Muffins
Lemon Blueberry Scones
Lemon Squares
Lemon Ricotta Cake Recipe
Ingredients
Lemon Ricotta Cake
- 1 cup Granulated Sugar
- 1-2 tbsp Lemon Zest, zest from 1 lemon
- 2/3 cup Unsalted Butter
- 3 Eggs, large room temperature
- 1/4 cup Yogurt or Sour Cream
- 3/4 cup Ricotta
- 1 tsp Vanilla Extract
- 2 tbsp Lemon Juice, juice from 1/2 a lemon
- 1 1/3 cup All Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Kosher Salt
Crumble
- 1/3 cup Unsalted Butter
- 3 tbsp Granulated Sugar
- 2/3 cup All Purpose Flour
- pinch of salt
Lemon Glaze
- 1/2 cup Powdered Sugar
- 1/2 tbsp Milk or Cream
- 1 1/2 tbsp Lemon Juice, juice from 1/2 a lemon
Instructions
- Preheat oven to 350F (325 convection oven). Grease loaf pan. Set aside.
Crumble
- In a medium bowl, combine butter, sugar, and flour (note: I like to do this step with my hands and mix until small pea sized pieces form).
Lemon Cake
- In a large bowl, mix together lemon zest and sugar (note: you can do this with your hands, massaging the two ingredients until fragrant).
- Add butter and cream together using a hand mixer for ~2 minutes.
- Add eggs, one by one, to your mixture. Whisk together between each egg addition.
- Add ricotta, yogurt, vanilla extract, and lemon juice. Whisk again to combine.
- Add flour, baking powder, and salt to your wet mixture. Mix slowly until just combined. Gently fold the batter once more to ensure all ingredients are mixed.
- Pour batter into greased loaf pan. Top with crumble (note: it is a lot of crumble but ALL of it is super important for that shortbread-y topping!)
- Bake at 350F for ~60min, or until a toothpick inserted into the centre comes out with a few moist crumbs attached. Allow cake to cool in the loaf pan.
Lemon Glaze
- In a small bowl, mix icing sugar with lemon juice until a thick but pourable consistency is formed.
- Drizzle over warm loaf.
- Cut, Serve, and Enjoy!