Description
A light, airy, and creamy ricotta cake with a bright lemon honey glaze. This foolproof dessert is perfect for summer baking as it cooks quickly and doesn’t overheat the kitchen.
Ingredients
Scale
- 2 cups (500g) whole milk ricotta cheese
- 3 large eggs, room temperature
- ¾ cup (150g) granulated white sugar
- ½ cup (60g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 lemons
- ¼ cup (60ml) honey
- 2 tablespoons fresh lemon juice
- ¼ cup (30g) powdered sugar (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or non-stick spray.
- In a large bowl, beat the eggs and sugar together until light, fluffy, and pale yellow (about 3-5 minutes).
- Add the ricotta cheese, lemon zest, and salt to the egg mixture. Mix gently until combined.
- Sift the flour and baking powder over the mixture. Use a spatula to gently fold in the flour until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the honey, lemon juice, and powdered sugar (if using) to make the glaze.
- Let the cake cool in the pan for 10 minutes, then drizzle the glaze over the warm cake.
- Allow the cake to cool completely in the pan before slicing.
Notes
Ensure ricotta is drained if watery to prevent a soggy cake. Use fresh lemon juice for best flavor. The cake tastes better the next day as flavors meld. Can be made gluten-free by swapping flour for a 1-to-1 blend. Add-ins like blueberries or poppy seeds are optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 32
- Protein: 6
Keywords: ricotta cake, lemon dessert, honey glaze, easy baking, summer dessert, gluten-free option, Italian cake