Lemon Ricotta Cake Recipe with Zesty Glaze

This easy Lemon Ricotta Cake is light, tender and full of bright citrus flavor. Made with creamy ricotta and simple pantry ingredients, this flourless Italian-style cake is gluten-free, higher in protein than many traditional cakes, and a great option when you want something that feels indulgent but not heavy.

I grew up enjoying ricotta desserts with a Sicilian Nonna who often baked her Torta di Ricotta alle Mandorle for holidays and family gatherings. This lemon ricotta cake follows that tradition but is adapted for everyday eating. It uses whole ricotta for its natural creaminess, almond flour for a tender crumb, and fresh lemon juice for a lively, refreshing finish.

The version here swaps butter or oil for the fat already present in ricotta and replaces refined sugar with honey, producing a cake that’s lighter in calories and carbs while keeping great flavor and texture.

Healthy lemon ricotta cake

This recipe is simple and wholesome: no wheat flour, no butter, no refined sugar. Almond flour and cornstarch give structure without gluten, while ricotta provides richness and protein. It takes under 40 minutes from start to finish and requires only a few tools—no stand mixer necessary.

• Quick and simple. Mix everything in one bowl and bake—no special equipment needed.
• Rich and tender. The cake is fluffy with a creamy texture and balanced sweetness, perfect for breakfast or dessert.
• Wholesome ingredients. Gluten-free, lower in calories than many traditional cakes, and higher in protein thanks to ricotta.

Ingredients

This lemon ricotta cake uses just a few pantry staples. Quantities are shown later in the recipe card, but the essentials are listed below with suggested substitutions.

• Ricotta cheese. Use whole-milk ricotta for best texture. Full-fat Greek yogurt or whipped cottage cheese can substitute if needed.
• Egg. One large egg at room temperature yields the best results.
• Almond flour. Provides a moist, tender crumb and a subtle nutty note. Oat flour can be used as an alternative.
• Cornstarch. Acts as a binder and helps the cake hold together without wheat flour.
• Baking powder. Gives the cake lift and a light texture.
• Honey. A natural sweetener that replaces refined sugar; maple syrup or agave are fine substitutes.
• Fresh lemon juice. Use freshly squeezed lemon for a bright, natural citrus flavor.

How to make lemon ricotta cake with no flour

Step 1 – Prepare and mix. Strain the ricotta to remove excess whey. In a large bowl whisk together the ricotta, egg, honey and lemon juice until smooth. Sift in almond flour, cornstarch and baking powder, then fold gently until the batter is uniform and lump-free.

Step 2 – Bake. Pour the batter into a greased or parchment-lined 7-inch springform pan and bake at 350°F (180°C) for 25–30 minutes. The cake is done when the top is lightly golden and a toothpick inserted into the center comes out clean.

Step 3 – Cool and serve. Let the cake cool for at least 15 minutes before removing from the pan. Serve plain or with a dusting of powdered sugar, a drizzle of honey and fresh berries.

Storage directions

• To store. After cooling, keep leftovers in an airtight container in the refrigerator for up to 3 days. Because it contains fresh dairy, do not leave it at room temperature for extended periods.
• To freeze. Wrap individual slices tightly in plastic wrap and place in a freezer-safe container or bag. Freeze up to 2 months and thaw overnight in the fridge before serving.

How to serve lemon ricotta cake

This cake works for many occasions: enjoy a slice with morning coffee for a light breakfast, offer it as an elegant dessert after dinner, or serve it alongside vanilla ice cream for extra indulgence. Fresh berries, a drizzle of honey or a dusting of powdered sugar make attractive finishing touches.

More healthy desserts with cheese

• Cottage cheese cheesecake
• Greek yogurt cake
• Protein cheesecake
• Cottage cheese muffins
• Cottage cheese brownies
• Cottage cheese banana bread