These delicate grilled lemon ricotta cakes are lightly sweet, with a tender and creamy texture, enhanced by a subtle citrus zing and a dusting of powdered sugar. Perfect for breakfast, brunch, or a light dessert.

Why You’ll Love This Recipe

Soft, moist interior with a golden crust
Bright lemon flavor
Balanced sweetness
Simple and elegant presentation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ricotta cheese
All-purpose flour
Eggs
Granulated sugar
Lemon zest and juice
Baking powder
Vanilla extract
Salt
Butter or oil for grilling
Powdered sugar for garnish
Fresh thyme or lemon slices (optional)

Directions

In a bowl, mix ricotta, eggs, sugar, lemon zest, juice, and vanilla.
Stir in flour, baking powder, and a pinch of salt until just combined.
Shape mixture into small patties (about 1-inch thick).
Heat a nonstick skillet or grill pan with butter/oil over medium heat.
Cook patties for 3–4 minutes on each side until golden and set.
Serve warm, dusted with powdered sugar and optional garnish.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Add blueberries or raspberries to the batter
Use orange zest instead of lemon
Serve with honey, yogurt, or whipped cream

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a nonstick skillet or microwave for best texture.

FAQs

Can I make these ahead?

Yes, prepare the batter and refrigerate up to 24 hours in advance.

Can I bake instead of grill them?

Yes, bake at 375°F for 15–18 minutes on a lined sheet.

What type of ricotta should I use?

Whole milk ricotta works best; drain excess liquid if needed.

Can I freeze them?

Yes, freeze cooked cakes and reheat in the oven.

Are they sweet or savory?

Mildly sweet with a touch of lemon—can be adjusted.

Do they taste like pancakes?

They are denser and more moist, like a cross between pancakes and cheesecake.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend.

What pairs well with them?

Fresh fruit, yogurt, or a drizzle of maple syrup.

Can I make them mini-sized?

Yes, use a small scoop and adjust cooking time.

Are these suitable for kids?

Absolutely, they are soft, mild, and nutritious.

Conclusion

Grilled lemon ricotta cakes offer a refined yet easy-to-make option for any time of day. Their velvety texture and lemony brightness make them a favorite for both casual brunches and elegant entertaining.

Grilled Lemon Ricotta Cakes

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Grilled Lemon Ricotta Cakes are light, fluffy patties made with creamy ricotta cheese, fresh lemon zest, and a touch of sweetness, then lightly grilled for a crisp exterior and tender center. Perfect for brunch or dessert.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 small cakes 1x
Category: Brunch
Method: Grilling
Cuisine: Italian
Diet: Vegetarian

Instructions

In a bowl, mix ricotta cheese, egg, sugar, lemon zest, and vanilla extract until well combined.
Stir in the flour and a pinch of salt to form a soft batter.
Preheat a non-stick grill pan or skillet over medium heat and lightly grease with butter or oil.
Scoop about 2 tablespoons of batter per cake onto the pan, gently flattening with a spatula.
Grill for 2–3 minutes per side until golden brown and cooked through.
Transfer to a plate and keep warm while cooking the remaining batter.
Serve warm with a drizzle of honey or fresh berries if desired.