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Lemon Almond Ricotta Cake
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4.75 from 4 votes

Lemon Almond Ricotta Cake

Lemon Almond Ricotta Cake with Lemon Glaze is a perfect elegant dessert!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Italian
Keyword: lemon, ricotta, almond, cake, dessert
Servings: 8 servings
Calories: 508kcal
Author: Taylor


  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 tbsp lemon zest from about 1 1/2 lemons
  • 3 large eggs
  • 1 tsp almond extract
  • 1 1/2 cups whole milk ricotta (15 ounces)
  • 1 1/3 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • 2 cups powdered sugar
  • 3 tbsp lemon juice
  • 2-3 tbsp milk


  • Preheat the oven to 350 degrees F.
  • Line a 9” round cake pan with parchment paper and then spray with cooking spray.  
  • In a large bowl with an electric mixer, beat the butter and sugar together until well combined, about 2 minutes.
  • Add the lemon zest and beat to combine.
  • Add the eggs one at a time, scraping down the edges of the bowl after each addition.
  • Add the almond extract and ricotta and beat until combined.
  • Add the flour, baking powder and salt, mixing in with the wet ingredients until combined.
  • Pour into the prepared cake pan.
  • Bake in the preheated oven for 40-45 minutes, until slightly golden and a toothpick comes out of the middle clean.
  • Let cool completely.
  • Once cool, prepare the glaze.
  • In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until combined.
  • Pour over the cake.
  • Serve topped with fresh raspberries and enjoy!


Calories: 508kcal | Carbohydrates: 74g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 220mg | Potassium: 212mg | Fiber: 1g | Sugar: 55g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 2mg