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Lemon Ricotta Cake

Lemon Ricotta Cake

Cake Batter:

1 cup butter, softened

2 cups sugar

3 eggs

1 cup ricotta cheese

1 cup buttermilk

1 lemon, zested

2 tbsp lemon juice

1 1/2 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Lemon Curd

1 1/2 cups sugar

1 stick butter

zest of 1 lemon

1/2 cup lemon juice

4 eggs

Lemon Frosting

1/2 cup butter, softened

1 lemon, zested

2 tbsp lemon juice

1/4 cup heavy cream

4 cups powdered sugar


For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat until smooth. Combine ricotta cheese, lemon zest, and lemon juice. Combine flour, baking powder, baking soda, and salt. Alternate stirring in flour mixture and buttermilk, starting and ending with flour mixture. Pour into two greased and floured 9-inch, round baking pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans.

For Lemon Curd: In a food processor blend sugar, butter, and lemon zest. Then add eggs and lemon juice and blend again. Pour into a small sauce pot and cook on medium low heat until thick and creamy. Pour through a strainer and store in the refrigerator.

For Lemon Frosting: With an electric mixer cream together butter and 1 cup of sugar. Add vanilla, lemon zest, and lemon juice. Alternate the rest of powdered sugar and heavy cream until you get the frosting consistency you want.

To assemble the cake: Cut each cake in half horizontally. Place one cake layer on cake plate. Spread a third of the lemon curd over cake leaving room around the border. Repeat layers two more times. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.

For a video tutorial visit my YouTube channel.

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