Lemon Ricotta Cake
Updated June 3, 2026
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 1 hr 10 min, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
12 tablespoons/170 grams salted butter, cubed, softened, plus more for greasing the pan
1 cup/200 grams plus 2 tablespoons sugar, divided
1 pound/454 grams whole-milk ricotta, drained
4 large eggs
1 teaspoon almond extract
Grated zest and juice of 2 lemons (about ¼ cup juice and 1 tablespoon zest)
1 ½ cups/192 grams all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Apricot jam, for topping
Nutritional analysis per serving (10 to 12 servings)
36 grams carbs; 111 milligrams cholesterol; 321 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 1 gram trans fat; 1 gram fiber; 225 milligrams sodium; 7 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 10-inch springform pan. Sprinkle the interior of the pan with 2 tablespoons sugar.
- Step 2
In a stand mixer (or large mixing bowl, using a hand mixer), cream butter and sugar on high speed until pale. Add ricotta and beat until mixture is fluffy, scraping down sides with a spatula as necessary.
- Step 3
Whisk in the eggs, almond extract, lemon zest and juice, and beat until fluffy at high speed, 5 minutes. (Don’t worry if the mixture separates.)
- Step 4
In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to the wet mixture and beat at low speed until incorporated.
- Step 5
Transfer mixture to springform and bake until an inserted toothpick emerges clean and dry, 45 minutes.
- Step 6
Cool on a wire rack, then remove from pan and transfer to a serving plate.
- Step 7
Warm apricot jam in a small pan (thin with a little water if necessary.) Use a brush or spatula to spread jam in a thin layer over the surface of the cake.
Private Notes
Comments
I’ve made it with gluten free flour and it doesn’t change the taste. I don’t put jam on it but fresh raspberries and a side of whipped cream.
It’s in the oven. Pray for me
Followed the recipe exactly and are delighted with the result. One issue was "step 3". On high, using my Kitchen Aide, I had the ingredients flying everywhere. For whatever reason, adding those ingredients to the batter caused it to immediately separate. It didn't hurt the end result but it was hard on my shirt and the wall.
This was an easy and tasty use for leftover ricotta. I only had 12 oz, so I cut the recipe by 1/4 and baked it in a 9 inch cake pan. The batter looked a little loose to me so I upped the flour to 150g. The cake was done in about 40 minutes. Great lemon flavor and bouncy texture. No topping needed.
I made this yesterday and loved the light texture of the cake. I found the almond extract overwhelmed the lemon flavor. Next time I would either use half the almond extract or eliminate it and add vanilla or try using some almond flour in place of half the wheat flour. The family loved the cake though!
Made this tonight. It took a bit of time to mix all of the ingredients to the right consistency, but it was worth it. It came out looking just like the photo and was delicious. It was a very fluffy and light version of a lemon cheesecake. Excellent recipe!