Lemon Ricotta Cake Recipe

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces low fat ricotta cheese; 8 ounces cream cheese; 3/4 cup granulated sugar; 4 eggs separated; 3 tablespoons liqueur Triple Sec; 2 lemons mediums Grated rind from; 1/4 cup flour; 1/2 teaspoon nutmeg; 1/2 cup fresh lemon juice; 1 1/2 cups granulated sugar; 12 lemon slc Thin slices of whole; seeds removed; 1/4 cup water

Servings: persons

16 ounces low fat ricotta cheese
8 ounces cream cheese
3/4 cup granulated sugar
4 eggs separated
3 tablespoons liqueur Triple Sec
2 lemons mediums Grated rind from
1/4 cup flour
1/2 teaspoon nutmeg
1/2 cup fresh lemon juice
1 1/2 cups granulated sugar
12 lemon slc Thin slices of whole
seeds removed
1/4 cup water

1
Preheat oven to 325. Butter and flour a 10 inch springform pan
2
For the cake cream together the ricotta cheese, cream cheese and granulated sugar. Separate the yolks from the whites of the eggs. Beat the yolks into the cheese mixture. Scrape down bowl and add the liqueur and lemon rind, beating well to mix. Fold in the flour and nutmeg. In a clean bowl, whip the egg whites until stiff - then fold into the batter.
3
Gently pour the batter into the prepared pan and bake in preheated 325 oven for about 60 minutes or until the center is firm.
4
Prepare the glaze while the cake bakes. Combine the lemon juice and the sugar with the water in small saucepan. Bring the mixture to a boil, then simmer for 10 minutes. Add the lemon slices and simmer for five minutes.
5
Remove the lemon slices to waxed paper to cool. Set the glaze aside.
6
Remove the cake from the oven and let it cool. When cool, release the sides of the springform pan. When ready to serve, place the cake on a large serving platter and drizzle with several tablespoons of the glaze being sure to get the edges. Decorate the with the candied lemon slices.
7
Serve cold or at room temperature

1107

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces low fat ricotta cheese, 8 ounces cream cheese, 3/4 cup granulated sugar, 4 eggs separated, and more.

Yes, Lemon Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Ricotta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions