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Lemon Ricotta Cake

This Lemon Ricotta Cake is a yummy citrus cake recipe which you could whip up in a bowl without having leftovers!
Course Dessert
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 452kcal
Author Jessica


  • 15 oz container ricotta-cheese
  • ¾ cup heavy-cream
  • ½ tsp vanilla-extract
  • ½ cup vegetable-oil
  • 4 large eggs
  • 1 box white-cake mix
  • 2 tsp lemon-extract or more depending on your liking


  • 4 tbs lemon-juice
  • 2 cups powdered-sugar
  • 1 tbs lemon-zest
  • 2 tbs milk (Optional)


  • Preheat oven to 325°F and then spray a 10" springform pan with non-stick cooking-spray.
  • In large-bowl beat with hand mixer your ricotta, eggs, oil and extracts till blended, then add on your cake mixture and beat until just incorporated.
  • Add heavy-cream mixing till combined in. Pour into prepared pan and bake for approximately a hour or until middle is set.
  • Remove from oven & cool in pan for approximately 5minutes then remove edges & cool completely.
  • Once cooled make your glaze by mixing your powdered-sugar, lemon-juice and lemon-zest together in bowl.
  • Pour over cooled cake and cut then serve.