Honey-Ricotta Cake with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, moist cake featuring creamy ricotta, sweet honey, and bright lemon flavor, perfect for brunch. This Italian recipe, ready in about 55 minutes, layers whole milk ricotta, honey, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 Italian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and grease an 8-inch round baking pan.
  2. Step 2: In a medium bowl, whisk together 1 cup ricotta, 1/2 cup honey, and 2 large eggs until smooth. Stir in 1 tsp lemon zest and 1/4 cup melted butter.
  3. Step 3: Sift 1 cup flour and 1 tsp baking powder into the ricotta mixture. Fold gently until just combined, being careful not to overmix.
  4. Step 4: Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
  5. Step 5: Let cake cool in pan for 10 minutes before transferring to a wire rack. Serve warm with extra honey drizzle.

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