One-Bowl Lemon Ricotta Sheet Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist lemon-infused ricotta cake baked in one pan, topped with a light lemon glaze for a bright, tangy finish. This american-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, salt 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 220 calories and feeds 12, 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 40 min Serves 12 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1 cup granulated sugar.
  3. Step 3: Add 1 cup whole milk ricotta cheese, 3 large eggs, 2 tablespoons lemon zest, 1/4 cup lemon juice, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Stir gently with a wooden spoon until just combined and smooth.
  4. Step 4: Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean and edges are golden.
  5. Step 5: While cake cools, whisk 1 cup powdered sugar with 2 tablespoons lemon juice to make a thin glaze.
  6. Step 6: Drizzle glaze over warm cake and let set for 10 minutes before slicing and serving.

Frequently asked questions

How long does One-Bowl Lemon Ricotta Sheet Cake take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover One-Bowl Lemon Ricotta Sheet Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in One-Bowl Lemon Ricotta Sheet Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Bowl Lemon Ricotta Sheet Cake for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Bowl Lemon Ricotta Sheet Cake?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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