Easy Lemon Ricotta Cake (Classic Italian Recipe)
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Lemon Ricotta Cake is an Italian dessert with refreshing citrus notes, a light, fluffy texture, and ricotta cheese to keep it rich and moist. It’s much like a classic lemon cake, but a little less sweet and far more flavorful! This unique cake recipe may sound intimidating. However, it is super easy to make and uses just a few basic ingredients.
Lemon Ricotta Cake is perfect for serving on Easter, Mother’s Day, or even to celebrate the upcoming start of spring!
I don’t know if there’s a better sweet, fruity, and fluffy cake to serve as the weather warms and flowers bloom.
If this cake looks familiar, it may be because you’ve seen it under glass at the countertop of an Italian bakery or restaurant.
Lemon ricotta cake is one of the most popular cakes served at social gatherings in traditional Italian families. It’s especially tasty when served after a filling Italian meal with a steaming cup of coffee as the adults chat and the kids play.
Key ingredients & substitutions for Italian Lemon Ricotta Cake Recipe
- Butter | Use just a pat of the unsalted butter to first grease the cake pan. Later, you’ll add the softened butter to the cake batter.
- Powdered sugar | You’ll also use powdered sugar for two different steps. First, dust the greased pan with powdered sugar to coat the outside of the entire cake and aid in removing it once it’s baked. Then, at the very end, you’ll top the cake off with a sprinkle of powdered sugar.
- Lemon | Just one large lemon will do the trick! You’ll need the lemon juice and freshly grated lemon zest for the citrus flavor of this Italian cake.
- Sugar | Sweeten the cake batter with ordinary granulated sugar.
- Ricotta cheese | Use whole milk ricotta cheese to give the cake a light, airy texture and divine richness!
- Eggs | Add three large eggs to the batter to further make this cake have a fluffy texture.
- Vanilla | Balance the citrus notes with creamy vanilla extract. If desired, almond extract also works.
- Baking soda | Of course, you’ll need a little baking soda to help the cake rise. Don’t get it confused with baking powder. The two ingredients work in different ways to do the same thing, but for this recipe, you need baking soda.
- Flour | All-purpose flour is the final ingredient you’ll mix into the batter, giving the cake structure. To make this recipe gluten-free, try using almond flour or another gluten-free flour brand.
- Whipped cream | Homemade or from the can, whipped cream is the perfect topping for this simple and delicious cake.
How to make Traditional Italian Lemon Cake
You’ll have 12 servings of this absolutely delicious lemon ricotta cake in less than an hour!
STEP 1 | Preheat and prepare the cake pan
Get started with this delicious Italian dessert by preheating the oven to 350 degrees.
Next, use a pat of butter to grease the bottom and sides of a springform pan, and sprinkle it evenly with powdered sugar to coat the sides. You just want a thin and even coverage of powdered sugar, so shake off any excess.
STEP 2 | Zest and juice the lemon
Let’s get our lemon ready to add to the cake batter. First, zest the outside of the lemon using a grater.
Then, squeeze out all the lemon juice you can by rolling the lemon to break up the inside or heating it for 10 seconds in the microwave. Once you’ve collected all the juice and zest from the fruit, set them aside.
STEP 3 | Begin the lemon cake batter
Now, set out your stand mixer and add softened butter and sugar to the bowl. Cream the ingredients together on medium speed until they are well combined.
If you don’t have a stand mixer, the next best thing is a large mixing bowl and a hand mixer. If you’re mixing the ingredient by hand, your cake’s texture may not turn out as fluffy as you’d like.
STEP 4 | Mix in the ricotta
Next, add the ricotta cheese to the butter and sugar. Again, Mix the ingredients on medium speed until they are light and fluffy, taking around five more minutes.
tips
- It helps to set the butter out a few minutes before starting the recipe so it is softened when you’re ready to add it.
- Be sure to closely follow the order of ingredients you add to the bowl. When you mix the cheese with the sugar and butter only, you’ll get light and fluffy results with the final baked cake!
- The batter may look curdled when you add the eggs. There’s no need to fret! This is entirely normal.
STEP 5 | Add the remaining ingredients, except for the flour
Your batter is well on its way! Time to add the rest of the yummy ingredients. So, crack a couple of eggs and mix them into the bowl, one at a time. Once combined, add a few drops of vanilla extract, lemon zest, and lemon juice.
Beat the ingredients until they are all well incorporated. Finally, stir in the baking soda and add a pinch of salt.
STEP 6 | Now, slowly add the flour
Lastly, let’s carefully add the all-purpose flour to complete the lemon ricotta cake batter. Set the mixer to low speed and gradually add the flour.
As you go, scrape down the sides of the bowl when the flour and other ingredients build up. Once all the ingredients are fully incorporated, it’s time to transfer the batter to the pan and bake!
STEP 7 | Bake the cake
Next, spoon the sweet and citrusy-scented cake batter into the pan you prepared at the beginning of this recipe. Gently smooth the top after every last drop of batter is added.
Then, slip the cake pan into the preheated oven and bake for about 45 to 55 minutes. It’s finished baking when the cake is set.
To more accurately check its doneness, insert a toothpick into the center and see if it comes out clean. If there are little to no crumbs, the cake is finished and ready to be removed.
tips
- Place the pan on the middle rack in the oven, so it cooks evenly. Remember to check on it as it bakes.
- Reduce the cooking time when using two smaller pans rather than one larger size.
STEP 8 | Cool and serve!
Move the hot pan to a wire rack to cool for about 15 minutes. Then, remove the cake from the pan by flipping it onto the cooling rack. Again, allow the cake to sit until it is completely cool.
Finally, dust the surface with powdered sugar and serve your delicious lemon ricotta cake with a dollop of whipped cream and a small handful of fresh berries — Enjoy!
If you like this recipe, check out these similar sweet lemon recipes: Lemon Poppy Seed Ricotta Pancakes, 4-Ingredient Lemon Dump Cake, easy Lemon Cake Mix Cookies, and this classic Lemon Bundt Cake.
Frequently asked questions
Full-fat ricotta cheese is best if you want your cake to be as rich and flavorful as possible. However, you won’t ruin the recipe by adding part-skim ricotta instead. A good rule of thumb when baking is to choose the full-fat dairy options. It makes a difference in the overall texture and taste.
Because the ricotta cheese keeps the cake moist, you can easily store it in a tightly sealed container on the counter. It will keep for a day or two at room temperature.
Store the cake in the refrigerator for four or five days to make it last a little longer. It’s excellent served chilled! You may also keep the leftover cake in the freezer. Just be sure it is completely cooled and stored in an airtight container. In the freezer, lemon ricotta cake will last for about two months.
The cause of any grainy texture of your cake is ricotta cheese. Naturally, it has a slightly grainy texture, and some brands have this more or less than others. You may not love this effect. So, to eliminate some of this graininess, try whisking the cheese before adding it to the batter or work with a different brand next time you make this recipe.
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Toppings
Some common topping choices for lemon ricotta cake are powdered sugar, whipped cream, fresh berries, or crystallized sugar. If you’re a fan of frosting, smear the surface with cream cheese frosting!
Serving suggestions
While you can always skip ahead and have dessert first, you may want to plan for dinner tonight, too! Because this cake is light and refreshing, it leaves room for a heavier dinner, like a tender Steakhouse-Quality Pan-Seared New York Strip Steak or Lemon Chicken Scallopini.
Or triple the lemon flavor with perfectly grilled Chicken with Caramelized Lemon Vinaigrette and Lemon Mustard Roasted Broccoli and Cauliflower, topped off with a slice of your homemade lemon ricotta cake — DELISH!
Behind the recipe: Lemon Ricotta Cake
Lemon ricotta cake is a popular dessert found all over Italy but originated in Sicily.
Each region has its twist on the traditional recipe, like adding a pie crust, using orange zest instead of lemon, or sprinkling in cinnamon.
Lemon Ricotta Cake is commonly enjoyed with the whole family as an after-dinner dessert as the evening winds down.
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Lemon Ricotta Cake
Equipment
- 1 9-inch springform pan
Ingredients
- ¾ cup unsalted butter, softened plus more for greasing the pan
- ¼ cup powdered sugar
- 1 large lemon
- 1 ½ cups granulated sugar
- 1 15-oz. pkg. whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- whipped cream for serving
Instructions
- Preheat the oven to 350 degrees. Grease the bottom and sides of the springform pan with a pat of butter, then sprinkle evenly with powdered sugar to coat the sides, shaking off any excess.
- Zest and juice the lemon, and set aside.
- To the bowl of a stand mixer, add the softened butter and sugar. Cream together on medium speed until well combined.
- Next, add the ricotta cheese and continue mixing until light and fluffy, another 5 minutes.
- Mix in the eggs, one at a time, until combined. Add the vanilla, lemon zest, and lemon juice, beating until incorporated. Stir in the baking soda and salt.
- With the mixer on low speed, gradually add the flour, scraping down the sides of the pan as needed until fully incorporated.
- Spoon the batter into the prepared pan and gently smooth the top. Bake for 45 to 55 minutes, until the cake is set and a pick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes before removing from the pan. Once completely cool, dust with powdered sugar and serve with a dollop of whipped cream, if desired.
Notes
- It helps to set the butter out a few minutes before starting the recipe so it is softened when you’re ready to add it.
- Be sure to closely follow the order of ingredients you add to the bowl. When you mix the cheese with the sugar and butter only, you’ll get light and fluffy results with the final baked cake!
- The batter may look curdled when you add the eggs. There’s no need to fret! This is entirely normal.
- Place the pan on the middle rack in the oven, so it cooks evenly. Remember to check on it as it bakes.
- Reduce the cooking time when using two smaller pans rather than one larger size.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
I made this cake as directed. I liked the texture alot but found that the lemon taste was too light for my taste. HOw can I boost the lemon flavor without harming the recipe?
Hi Edith, adding a teaspoon of lemon extract should do the trick!
This cake was amazing. Followed the recipe exactly. PERFECTION!
This looks delicious. Has anyone made this with gluten free flour?
I just did but it’s still in the oven. I did taste the batter b4hand tho and it was yummy. Love the vanilla with the lemon juice and zest!