Bright, slightly sweet citrus flavor from Meyer lemons
Simple to prepare with a refined, bakery-style result
Perfect for brunch, dessert, or afternoon tea
Not overly sweet, with a balanced flavor profile
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
ricotta cheese
Meyer lemon zest
Meyer lemon juice
vanilla extract
Optional topping:
powdered sugar
lemon glaze
Directions
Preheat your oven to 175°C (350°F) and grease a round cake pan or springform pan.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in ricotta cheese, Meyer lemon zest, Meyer lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with lemon glaze before serving.
Servings and timing
Servings: 8–10 Prep time: 15 minutes Bake time: 45–55 minutes Total time: About 1 hour 10 minutes
Variations
Use regular lemons if Meyer lemons are unavailable
Add blueberries or raspberries for a fruity twist
Incorporate almond extract for a subtle nutty flavor
Top with whipped cream for extra richness
Make it in a loaf pan for a different presentation
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days for longer storage. Bring to room temperature before serving or warm slightly for best texture.
FAQs
What makes Meyer lemons different?
They are sweeter and less acidic than regular lemons.
Can I use regular lemons instead?
Yes, but the flavor will be slightly more tart.
Can I make this cake ahead of time?
Yes, it stays moist and flavorful for several days.
Why is ricotta used in this cake?
It adds moisture and creates a tender texture.
Can I freeze this cake?
Yes, wrap it היט היט and freeze for up to 2 months.
Do I need to drain the ricotta?
If it’s very wet, draining can improve texture.
Can I make it gluten-free?
Yes, use a gluten-free flour blend.
How do I know when it’s done?
Insert a toothpick into the center; it should come out clean.
Can I add a glaze?
Yes, a lemon glaze complements the flavor beautifully.
Is this cake very sweet?
No, it has a balanced sweetness with a bright citrus note.
Conclusion
Meyer Lemon Ricotta Cake is a beautifully simple dessert that delivers both elegance and flavor. With its moist texture and delicate citrus notes, it’s a versatile treat that works just as well for special occasions as it does for everyday enjoyment.
This Meyer Lemon Ricotta Cake is a soft, moist dessert with a delicate crumb, made rich with creamy ricotta and infused with the bright, slightly sweet flavor of Meyer lemons. Perfect for brunch, tea, or dessert, this elegant cake is simple to make yet delivers a bakery-quality result.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
3 large eggs
1 cup ricotta cheese
1 tbsp Meyer lemon zest
¼ cup Meyer lemon juice
1 tsp vanilla extract
Optional topping:
Powdered sugar
Lemon glaze
Instructions
Preheat oven to 175°C (350°F) and grease a round cake or springform pan.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in ricotta, Meyer lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add dry ingredients to wet mixture and mix until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
Use full-fat ricotta for the best texture and richness.If ricotta is very wet, drain it slightly before using.Do not overmix the batter to keep the cake tender.Meyer lemons are sweeter and less acidic than regular lemons.
