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On a Variation – Lemon Ricotta Cake

I had some of my favorite people coming over with their kiddos Monday morning for Story time and a play date. I always like to bake a little something for the mamas to nosh on since we don’t usually get a leisurely breakfast in the morning. I tried a little variation on a recipe I made last week – everyone loved it. I love feeding my friends! There was maybe a 1/6th of the cake left after the 5 of us were through with it. Just enough for a piece for hubby for dessert last night and a piece for me for breakfast this morning. This is definitely more breakfasty than it’s predecessor, which I thought tasted more desserty.

2/19/09 added this to Life as Mom’s Ultimate Recipe Swap.

Lemon Ricotta Bundt Cake

Lemon Ricotta Cake

Yield: 1 bundt cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This cake cuts down some of the sweetness, so you can truly enjoy it as breakfast rather than dessert. I love the subtle flavor next to my cup of coffee.


  • 3 c flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 c sugar
  • 3/4 c butter, softened
  • 1/2 tsp vanilla
  • 3 eggs
  • 1 1/2 c ricotta cheese
  • juice of 3 lemons
  • zest of 3 lemons


  1. Preheat oven to 350 degrees F. Grease bottom and sides of a bundt cake pan.
  2. In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in lemon juice.
  3. Beat 1/4 of the flour mixture and ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread batter into pan.
  4. Bake for 50-60 minutes, or until toothpick comes out clean. Cool 30 minutes in pan on wire rack.
  5. Remove from pan to wire rack, cool. Sprinkle cooled cake with powdered sugar.

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 298Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 388mgCarbohydrates 43gFiber 2gSugar 22gProtein 7g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Thursday 2nd of June 2016

This is delicious. I made it for a household filled with men, one of whom thinks he is a food critic. He had NOTHING negative to say and he always does. . . so, I'd say this is an unqualified success. I may have added extra lemon juice, but not more than one lemon's worth. It was tender, lemony, beautiful. Thanks.


Monday 15th of November 2010

Hi Katie

I freeze fresh lemon juice and zest, can you give me an idea of how much juice and zest I will need for the amount of lemons used in this recipe.


Monday 15th of November 2010

About 1/4 cup juice per lemon. I usually buy the big lemons at Costco and they have a lot of juice.


Saturday 16th of January 2010

Katie, Thanks for your wonderful Ricotta Cakes!!! I was SO inspired, that I made 2. The Cranberry Orange and the Lemon Ricotta Cake!!!! Can't wait to try them now. Your recipes go together so very easily. I love your format that you use. They're so much fun!!! Your baking is creative and artful!Thanks, Trina Gaston


Friday 20th of February 2009

I came over from FishMama. This sounds delicious! I just posted about some lemon ricotta cookies that I ate and ate and ate! We are on the same wavelength :) Don't know if you have lots of lemons to get rid of (we still have about 35; we have a tree) but I've recently posted about making lemon curd (delicious!) and gingerbread with lemon sauce and lemon soup and hot spiced lemonade and honeyed lemon fruit . . . I think that's it. But we're still in lemon overload and still experimenting. Thanks for the recipe :)


Thursday 19th of February 2009

LOVE lemon. This sounds great. Thanks for linking up!

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