Meyer Lemon Ricotta Cake: Brighten Your Day with Zest and Cream

Delight in a moist Meyer Lemon Ricotta Cake, blending creamy ricotta with zesty Meyer lemons for a refreshing dessert experience.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour gluten-free flour works as a great substitute!
1 teaspoon Fine Salt try sea salt or pink Himalayan salt for a different twist.
1 tablespoon Baking Powder always ensure it's fresh for best results.
4 whole Meyer Lemons, zested and juiced regular lemons can substitute but expect a more pronounced tartness.
1 cup Granulated Sugar sweetens the cake and adds moisture.
2 large Eggs, at room temperature binds ingredients while enriching flavor.
6 tablespoons Unsalted Butter, melted and cooled cool it down to avoid cooking the eggs!
1 teaspoon Vanilla Extract deepens the overall flavor profile.
1/2 cup Ricotta Cheese, at room temperature cream cheese or Greek yogurt can substitute if needed.
2 tablespoons Half & Half or Whole Milk, at room temperature whole milk is an effective alternative if needed.

For the Glaze

1 cup Powdered Sugar sweetens and thickens the glaze.
2 tablespoons Meyer Lemon Juice freshly squeezed juice is the best option for vibrant taste.

Equipment

Loaf Pan
Mixing Bowls
whisk

Method

Step‑by‑Step Instructions for Meyer Lemon Ricotta Cake

Preheat your oven to 350°F (180°C) and prepare a loaf pan with nonstick cooking spray or parchment paper.
In a medium bowl, whisk together the all-purpose flour, fine salt, and baking powder until well combined.
In a large bowl, combine granulated sugar with the zest of the Meyer lemons and rub until fragrant.
Stir in Meyer lemon juice, large eggs, cooled melted butter, and vanilla extract, whisking until smooth.
In a separate small bowl, mix ricotta cheese with half & half or whole milk until creamy.
Gradually add the dry mixture to the wet ingredients alternately with the ricotta until just combined.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out with moist crumbs.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the glaze by sifting powdered sugar and whisking in Meyer lemon juice to desired consistency.
Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Be sure to allow ingredients like eggs and butter to reach room temperature for best results. Experiment with toppings like whipped cream or fresh berries for added flavor.

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