This citrus-packed lemon ricotta cake is a quick, easy bake with a light, fluffy texture and a moist crumb. Finish it with a vibrant blueberry glaze for a bright, elegant dessert.
Why you’ll love this recipe
This lemon ricotta bundt cake is moist and lighter than a traditional pound cake, yet still rich in flavor. It relies on a short list of pantry-friendly ingredients and bakes beautifully in a bundt pan, producing a golden, lightly caramelized exterior that locks in lemon aroma.
The open crumb and tender texture make it a favorite for lemon-dessert lovers. A simple blueberry glaze adds color and a sweet-tart contrast — you can adjust the glaze shade naturally with more or fewer berries.
Make the cake a day ahead and add the glaze just before serving for an easy, party-ready dessert.
Ingredients
This cake uses simple ingredients you likely have on hand:
- Dry: all-purpose flour, baking powder, baking soda, kosher salt.
- Wet: granulated sugar, large eggs, vegetable oil, melted butter.
- Ricotta: full-fat whole-milk ricotta — drain any excess liquid if very runny.
- Flavor: vanilla, fresh lemon zest and lemon juice (about 4 large lemons).
- Blueberry glaze: fresh or frozen blueberries, powdered sugar, and a little milk, cream, or water to loosen.
See the recipe card below for exact quantities and metric conversions.
Kitchen tools
- Stand mixer or electric hand mixer
- Bundt pan (no parchment needed)
- Food processor or microplane for zesting
- Fine-mesh sieve to strain blueberry juice
Substitutions
You can swap full-fat ricotta for full-fat sour cream, Greek yogurt, or buttermilk if preferred. For the glaze, replace some or all of the liquid with lemon juice or limoncello for extra brightness.
Variations
For a chunky blueberry topping, simmer an extra cup of blueberries with 2 tablespoons sugar until thickened and spoon over the cake. Other flavor options include using orange zest and juice instead of lemon or adding a touch of almond extract.
How to make this recipe
Step 1: Mix lemon zest with sugar, then add to whipped eggs for fragrant, aerated batter.
Step 2: Add the wet ingredients and ricotta and mix until combined.
Hot tip: Bring eggs, ricotta, and milk to room temperature for a smoother batter and even bake.
Step 3: Alternate adding the flour mixture and milk, beginning and ending with the flour, and stop mixing as soon as it’s incorporated.
Step 4: Pour the batter into the prepared bundt pan and bake until set. Cool 20 minutes in the pan, then invert onto a platter to finish cooling.
Hot tip: Grease the bundt pan, dust with flour, tap to distribute evenly, and discard excess flour for an easy release.
How to make the blueberry glaze
Simmer blueberries until they release their juices, then press the mixture through a fine-mesh sieve to extract a smooth juice. Once cooled, whisk the juice into sifted powdered sugar, adding a tablespoon of milk, cream, or water at a time until the glaze reaches a thick but pourable consistency.
Pour the glaze over the cooled cake so it drips down the sides for an even finish.
Expert tips
- Use room-temperature eggs, ricotta, and milk for a smooth batter and consistent bake.
- Stop mixing as soon as the flour is incorporated to avoid a dense cake.
- Test glaze thickness by drizzling a little onto an overturned cup; add powdered sugar to thicken or a splash of liquid to thin.
Recipe FAQs
Dry cake is usually due to overbaking or adding too much flour. Weighing flour is best; otherwise fluff and spoon flour into your measuring cup. Also avoid over-mixing once the flour is added.
If the glaze is too thin, gradually add more powdered sugar until it reaches a slow, pourable consistency.
Not greasing and flouring the pan is the most common reason. Scratched nonstick surfaces can also prevent release.
Place a serving platter over the pan, invert quickly, tap the top and sides, and lift. If it sticks, let it sit a few minutes, then run an offset spatula around the edges and try again.
Storage
Store the cake at room temperature for one day, then refrigerate (tightly wrapped or in an airtight container) for up to three more days. Slices dry out if left uncovered.
To freeze: wrap whole cake or slices tightly in plastic and place in a freezer bag for up to two months. Thaw completely at room temperature and add the glaze after thawing — avoid freezing with the glaze already applied.
More cake recipes you’ll love
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Orange Poppy Seed Bundt Cake
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Coconut Almond Cake
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Salted Caramel Chocolate Cake
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Raspberry White Chocolate Bundt Cake
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📖 Recipe
Lemon Ricotta Cake with Blueberry Glaze
Equipment
- Food processor or microplane
- Stand mixer or handheld mixer
- Bundt pan
- Fine-mesh sieve
Ingredients
Lemon Ricotta Cake
- 3 cups all-purpose flour (360 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 4 large eggs (two whole eggs + two egg whites)
- 1 1/2 cups granulated sugar (300 g)
- 3–4 tbsp lemon zest (about 1 1/2 lemons)
- 1/4 cup vegetable oil (60 ml)
- 1/4 cup unsalted butter, melted (57 g)
- 1/4 cup fresh lemon juice (60 ml)
- 2 tsp vanilla paste or extract
- 3/4 cup full-fat ricotta, room temperature (180 g)
- 1 cup whole milk (240 ml)
Blueberry Glaze
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups powdered sugar, sifted (180 g)
- 1–2 tbsp water, milk, or heavy cream (as needed)
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a bundt pan.
- Whisk together flour, baking powder, baking soda, and salt; set aside.
- Separate two of the eggs if the recipe calls for reserving whites (refer to ingredient notes). In a stand mixer, beat the eggs and egg whites on medium-high until foamy and fluffy, about 3 minutes.
- Combine lemon zest with sugar (blend in a food processor or rub zest into sugar). Add the lemon-scented sugar to the whipped eggs.
- Add oil, melted butter, lemon juice, vanilla, and ricotta. Mix to combine and scrape the bowl.
- With the mixer on low, add half the flour mixture, drizzle in the milk, then add the remaining flour. Mix just until incorporated.
- Pour batter into the prepared bundt pan, spread evenly, and bake 45–50 minutes, until a toothpick comes out with moist crumbs but not wet batter.
- Cool in the pan on a rack for 20 minutes, then invert onto a platter to finish cooling.
Blueberry glaze
- Place blueberries in a small saucepan and cook over medium heat 4–6 minutes until they break down and release juices. Mash gently as they cook.
- Press the cooked berries through a fine-mesh sieve into a small bowl to collect smooth juice.
- Place sifted powdered sugar in a bowl and add 1–2 tablespoons of the blueberry juice. The mixture will be thick; whisk and add liquid sparingly until the glaze is thick but pourable.
- When the cake is completely cool, pour or spoon the glaze over the top and allow it to set before slicing.
Notes
- Store at room temperature for one day, then refrigerate tightly covered for up to three days.
- Test glaze on an overturned glass to check pour. Add powdered sugar to thicken or a little liquid to thin.
- Glaze color varies by blueberry batch; shade may change each time you make it.
Nutritional values are estimates per serving and not guaranteed.