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Lemon Ricotta Cake with Blueberry Glaze Recipe

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3.8 from 154 reviews

This Lemon Ricotta Cake with Blueberry Glaze is a moist, tender, and tangy dessert perfect for any occasion. The cake combines the creamy richness of ricotta cheese with bright lemon zest and juice, baked into a fluffy bundt cake. Topped with a luscious blueberry glaze made from fresh or frozen blueberries and powdered sugar, this cake offers a beautiful balance of citrus and berry flavors in every bite.

Ingredients

Lemon Ricotta Cake

  • 3 cups all-purpose flour (360g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 large eggs (two whole eggs, two egg whites, room temperature)
  • 1½ cups granulated sugar (300g)
  • 3-4 tablespoons lemon zest or 1½ peeled lemons
  • ¼ cup vegetable oil (60ml)
  • ¼ cup unsalted butter, melted (57g)
  • ¼ cup lemon juice, freshly squeezed (60ml)
  • 2 teaspoons vanilla paste or extract
  • ¾ cup ricotta cheese (full-fat, room temperature) (180g)
  • 1 cup whole milk (240ml)

Blueberry Glaze

  • 1 cup blueberries, fresh or frozen (115g fresh)
  • 1½ cups powdered sugar, sifted (180g)
  • 1-2 tablespoons water, milk, or heavy cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (180℃). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside for later use in the batter.
  3. Prepare Lemon Sugar: Peel 1½ lemons and add the peels to a food processor with granulated sugar. Blend until no chunks remain. Alternatively, zest 3-4 tablespoons of lemon zest using a microplane and mix it into the sugar with your fingertips for an aromatic touch.
  4. Beat Eggs: Separate two of the eggs, reserving the yolks for another use. Combine the eggs and egg whites in the bowl of a stand mixer and beat on medium-high speed for about 3 minutes until the mixture becomes foamy and fluffy.
  5. Combine Wet Ingredients: Add the lemon-sugar mixture, vegetable oil, melted butter, freshly squeezed lemon juice, vanilla paste or extract, and ricotta cheese to the beaten eggs. Mix until everything is well combined, scraping down the sides as needed.
  6. Add Dry Ingredients and Milk: With the mixer running on low speed, gradually add half of the flour mixture to the wet ingredients, then drizzle in the whole milk. Add the remaining flour mixture last, taking care to stop mixing as soon as the flour is fully incorporated to avoid overmixing.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean with some moist crumbs.
  8. Cool the Cake: Remove the cake from the oven and let it rest on a cooling rack for 20 minutes. Then, carefully turn the cake out of the bundt pan onto a serving platter and allow it to cool completely.
  9. Prepare Blueberry Glaze: Place the blueberries in a small saucepan over medium heat. Cook for about 5 minutes, gently mashing the berries to release their juices as they soften.
  10. Strain Blueberry Juice: Once the blueberries have broken down and produced juices, press them through a fine mesh sieve into a small bowl, leaving behind solids and retaining a thick liquid.
  11. Mix Glaze: Sift the powdered sugar into another bowl. Add 1 to 2 tablespoons of the blueberry juice to the sugar and stir until incorporated. Gradually add more liquid a small drizzle at a time, whisking constantly, until you achieve a thick but pourable glaze.
  12. Glaze the Cake: When the cake is fully cooled, spoon or pour the blueberry glaze over the top evenly. Slice and serve to enjoy its vibrant flavors.

Notes

  • Store the cake at room temperature for up to one day. For longer storage, cover tightly and refrigerate for up to three more days.
  • Test the consistency of the glaze by pouring it over an overturned drinking glass. Add more powdered sugar if too thin, or more liquid if too thick for a perfect pour.
  • The color and shade of the blueberry glaze can vary depending on the blueberry batch used, ranging from deep purple to lighter blue hues.

Find it online: https://flavorspath.com/lemon-ricotta-cake-with-blueberry-glaze-recipe/