Grilled Lemon Ricotta Cakes

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

1. In a bowl, mix ricotta, eggs, sugar, lemon zest, juice, and vanilla.
2. Stir in flour, baking powder, and a pinch of salt until just combined.
3. Shape mixture into small patties (about 1-inch thick).
4. Heat a nonstick skillet or grill pan with butter/oil over medium heat.
5. Cook patties for 3–4 minutes on each side until golden and set.
6. 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.

Print