To top
27 Jun

Chef Nur’s Lemon Ricotta Cake Recipe

Recipe & Images by Nur Kasim

This cake is the perfect dessert to finish your meal with a bang! It’s light, yet so tasty, and will for sure leave you wanting another slice.





20 min prep / 25 min baking


Serves 4


For the cake

2 eggs
100g sugar
100g brown sugar
150g butter
150g ricotta
200g flour

Lemon zest from half a lemon (about 1,5 tbsp)
Lemon juice (about 6 tbsp)
1 tsp baking soda
1 tsp Vanilla

For the glaze

150g powdered sugar
2-3 tbsp water
Lemon juice (about 2 tbsp)
1 tsp Vanilla


  • Preheat your oven to 160 C (320 F).
  • Grease a 24 cm (about 9,5 inch) baking tin and line the bottom with parchment paper. You can use a smaller tin, but the baking time will be longer.
  • In a small bowl, whisk the flour and baking soda, set side.
  • In a large bowl, whisk softened butter, the two sugars and vanilla for about 4-5 minutes or until pale and fluffy.
  • Add in the eggs one at a time, whisking for 2 minutes between each addition.
  • Add the ricotta, lemon juice and zest and whisk until combined. This might curdle a bit, but will come together once the flour is added.
  • Now add in the flour and baking soda mixture, and whisk until just combined.
  • Bake for about 25 minutes or until a toothpick comes out clean.

Let the cake cool on the counter, whisk the ingredients for the glaze together, glaze the cake and enjoy.

Bon Appétit!