Lemon Ricotta Cake

Savor the irresistible charm of our lemon ricotta cake, a dessert that combines zesty lemon flavor and ricotta for a taste that's simply heavenly.

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Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 55 minutes mins

Servings8

Our lemon ricotta cake is all about balance—light, airy and creamy, with just the right amount of citrus zing. The ricotta makes each bite soft and moist, while fresh lemon zest keeps it from feeling too heavy. Unlike other cakes that can be dense or overly sweet, this one delivers a delicate, melt-in-your-mouth texture with a lively burst of flavor. Whether you’re hosting a gathering or simply treating yourself, this Italian dessert offers a simple yet elegant twist that truly stands out.

Let’s Dish: About This Cake

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Main Ingredients: Ricotta cheese, lemons, all-purpose flour, eggs, butter, sugar, baking powder.
Quick Steps: Mix dry and wet ingredients separately, combine, then bake.
Total Time & Yield: 1 hour 55 minutes, serves 8.

Why This Recipe

• Many recipes out there either opt for shortcuts like pre-made lemon flavoring or fail to balance the ricotta’s richness. Our version, however, uses real lemon zest and juice to provide a fresh, bright citrus flavor that perfectly complements the creamy ricotta.

• Unlike some other recipes that risk becoming too dense, this one ensures a delicate crumb by thoroughly creaming the ricotta, butter, and sugar together, creating a fluffier texture.

• The result is a cake that’s not only moist but also beautifully tender, making it perfect for serving plain or with a dusting of powdered sugar for a more refined presentation.

Lemon Ricotta Cake Ingredients

Each ingredient plays a crucial role in creating this traditional cake’s perfect fluffy texture and lemon flavor. 

Every component contributes to the overall deliciousness, from the lemon zest to the ricotta to make this traditional Italian cake.

Ricotta Lemon Cake Substitutions and Additions

SALTED BUTTER: Unsalted butter can be used instead. Just add a pinch of salt to maintain the cake’s balance.**

RICOTTA: It’s important to use whole milk ricotta for the best results in this delectable cake. Part skim ricotta will not produce the same richness.

VANILLA EXTRACT: Swap out the vanilla extract for almond, orange, or coconut extract to introduce new dimensions.

POPPY SEEDS: Mix in poppy seeds for a different texture and a hint of nuttiness, transforming it into a lemon poppy seed ricotta cake.

LAVENDER: For a unique twist, add dried culinary lavender buds to the batter for a delicate floral aroma.

How To Make This Lemon Ricotta Cake Recipe

Ensure the butter, eggs, and ricotta cheese are at room temperature. This allows for smoother mixing and better incorporation of ingredients

STEP ONE: Preheat the oven to 350°F. Line a nine-inch springform pan with a parchment paper circle.

Lightly spray the pan with baker’s spray. You can use Baker’s Joy or a generic version.

STEP TWO: Add the flour, baking powder, baking soda, and salt to a small mixing bowl. Whisk the dry ingredients to combine.

STEP THREE: Beat the granulated sugar, lemon zest, and softened butter together just until combined. Use either a stand mixer fitted with the paddle attachment or a medium bowl and a hand mixer, on low speed.

Increase the mixer speed to medium-high and beat for two and a half to three minutes or until light and fluffy.

STEP FOUR: Lower the mixer speed to medium-low and add the ricotta cheese. Mix just until combined.

STEP FIVE: Keep the mixer speed on medium-low. Add the eggs, one at a time, mixing well until no yellow streaks remain.

STEP SIX: Lower the mixer speed to low. Add the vanilla and fresh lemon juice, mix just until combined, and no streaks of vanilla remain.

STEP SEVEN: Increase the mixer speed to medium-low. Add half of the flour mixture at a time. Mix just until combined; do not over-mix.

STEP EIGHT: Spoon the lemon ricotta cake batter into the prepared pan. Use an offset spatula or silicone spatula to smooth the cake batter. 

Bake on the middle oven rack for 35-40 minutes or until a toothpick inserted comes away clean. 

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches and begin checking at the 30-minute mark.

STEP NINE: Allow the cake to rest in the pan for about ten minutes. Slowly release the sides of the springform pan.

Move the cake to a wire rack to cool completely. 

STEP TEN: Once completely cooled, use a handheld sifter to dust the top of the cake with powdered sugar. Use a cake lifter to transfer the cake to a round serving plate. 

Slice into eight pieces before serving.

How To Serve Italian Lemon Ricotta Cake

Serve your ricotta cake recipe in various ways:

Enjoy a slice of the cake on its own to savor the lemony goodness. Add a warm cup of tea, hot chocolate, or coffee to drink.

Top each slice with fresh fruit like strawberries, blueberries, or raspberries for a burst of freshness.

A dollop of whipped cream on the side adds an extra layer of indulgence, or pair a warm slice with vanilla ice cream.

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When to Serve Ricotta Cake

SUNDAY BRUNCH: Brighten up your Sunday brunch with this citrusy treat. Its light and freshness are perfect for a laid-back morning gathering.

BIRTHDAY CELEBRATION: Make someone’s birthday extra special with a homemade lemon ricotta cake. 

PICNIC DESSERT: Pack a slice for your next picnic. Its portable nature and taste make it ideal for outdoor dining.

HOLIDAY DESSERT: Elevate your holiday dessert table with this cake. It adds a twist to traditional celebrations.

MOTHER’S DAY: Make your mom feel extra special with this flavorful simple cake. You’ll only need a few basic ingredients to create this great recipe!

AFTERNOON TEA: This fluffy cake with its moist crumb is the ideal treat to serve alongside cucumber sandwiches and tea.

Italian Ricotta Cake Storage Tips

If you are planning ahead or have leftover cake to store, here are a few guidelines to follow:

MAKE AHEAD: You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. 

This makes it convenient for planning and ensures a fresh cake when you need it.

IN THE FRIDGE: Store leftover lemon ricotta cake in the fridge, covered, for up to three to four days. You can use an airtight container or a plastic wrap to help keep it fresh.

IN THE FREEZER: To freeze, wrap slices individually in plastic wrap and then aluminum foil. They can be stored in the freezer for up to three months. Thaw in the fridge before serving.

Why This Lemon Ricotta Cake is the Best

ELEGANT: This cake manages to exude elegance while being incredibly easy to make. It’s a perfect dessert that impresses without the fuss.

VERSATILITY: Whether it’s a casual brunch or a formal gathering, this cake fits the bill. Its versatility makes it suitable for any occasion, and it’s always a hit.

CROWD PLEASER: Few desserts can claim to be universally loved, but the lemon ricotta cake certainly can. 

Indulge in the goodness of our easy lemon ricotta cake – a dessert that’s not just easy to make but also a burst of citrus. With its lemon and creamy ricotta, this cake is a crowd-pleaser that’s perfect for any occasion.

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Lemon Ricotta Cake

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Savor the irresistible charm of our lemon ricotta cake, a dessert that combines zesty lemon flavor and ricotta for a taste that's simply heavenly.

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 8

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Ingredients

  

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• 1½ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• 3 tablespoons lemons zest (2 lemons for zest)
• ½ cup salted butter, softened
• 1 cup full-fat ricotta cheese
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons lemon, juice of 1 lemon
• 2 tablespoons powdered sugar, for dusting the top of the cake

Instructions

 

• Preheat the oven to 350°F. Line a 9-inch springform pan with a parchment paper circle. Lightly spray the pan with baker’s spray. Use Baker’s Joy or a generic version.
• Add the flour, baking powder, baking soda, and salt to a small mixing bowl (3-4 cups). Whisk to combine.
• Using either a stand mixer fitted with the paddle attachment, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on low speed, beat together the granulated sugar, lemon zest, and softened butter just until combined. Increase the mixer speed to medium-high and beat for 2½-3 minutes or until light and fluffy.
• Lower the mixer speed to medium-low and add the ricotta cheese. Mix just until combined.
• Keep the mixer speed on medium-low. Add the eggs, one at a time, mixing well until no yellow streaks remain.
• Lower the mixer speed to low. Add the vanilla and lemon juice, mix just until combined, and no streaks of vanilla remain.
• Increase the mixer speed to medium-low. Add half of the flour mixture at a time. Mix just until combined, do not over-mix.
• Spoon the cake batter into the prepared springform pan. Use an offset spatula or silicone spatula to smooth the cake batter. Bake on the middle oven rack for 35-40 minutes or until a toothpick inserted comes away clean. Remember, every oven cooks differently. Begin checking the cake at the 30-minute mark.
• Allow the cake to rest in the pan for about 10 minutes. Slowly release the sides of the springform pan. Move the cake to a cooling rack to cool completely.
• Once completely cooled, use a handheld sifter to dust the top of the cake with powdered sugar. I used a cake lifter to transfer the cake to a round serving plate. Slice into eight pieces before serving.

Notes

• Ensure the butter, eggs, and ricotta cheese are at room temperature. This allows for smoother mixing and better incorporation of ingredients.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches and begin checking at the 30-minute mark.

Nutrition

Calories: 377kcal | Carbohydrates: 47g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 287mg | Potassium: 205mg | Fiber: 1g | Sugar: 27g | Vitamin A: 596IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 2mg

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