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Devour this sublime Italian lemon ricotta cake with its light and fluffy texture. This delicious lemon cake is made with a handful of basic ingredients like fresh lemon juice and creamy ricotta cheese. It’s a casual cake that can be served as an easy dessert, brunch, or an afternoon treat. The lemon and ricotta cheese add loads of tangy goodness to this Italian dessert recipe and ensure the result is a moist citrusy ricotta cake you can’t stop eating!
This Lemon Ricotta Cake recipe is light, fluffy, and full of lemony flavor. It is a must-try traditional Italian dessert.
Also try lemon shortbread cookies, lemon ricotta cookies and sweet ricotta pie. And, for a richer treat, bacon buttercream cornbread cake!
Why You’ll Love It
Burst of lemon: Fresh lemon juice and zest add the most incredible tangy flavor that perfectly balances the sweetness.
Easy to make: Simple steps and common ingredients make this cake a breeze, even for start-out bakers.
Enjoy anytime of day: Enjoy it as a light dessert, a delightful brunch addition, or a sweet afternoon snack with coffee or tea. You could even have a slice for breakfast (no judgement).
Keeps well: Stays delicious for days, making it perfect for make-ahead planning and enjoying throughout the week.
Ingredients for Lemon Ricotta Cake
A complete list of ingredients and amounts can be found in the recipe card below.
Baking soda: Provides lift and lightens the cake’s texture.
Unsalted butter: Adds richness and a tender crumb, ensuring a moist ricotta lemon cake.
Granulated sugar: Sweetens the cake while contributing to its structure.
Whole milk ricotta cheese: Using full fat ricotta cheese gives the cake a creamy texture and adds a little tang.
Eggs: Bind the ingredients together and help with the cake’s rise.
Lemon: Use fresh and ripe lemons and never bottled lemon juice for this cake.
How to Make Italian Ricotta Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: Sift flour, baking soda and salt in a small bowl. Set aside.
Mix wet ingredients: Cream butter and sugar in a large mixing bowl with a stand or hand mixer on medium to high speed for about 2 minutes. Add ricotta cheese and mix until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Mix in vanilla, lemon juice, and lemon zest.
Combine the wet and dry ingredients: Fold in the flour mixture with a rubber spatula until combined. Do not overmix.
Bake: Pour batter into the prepared pan and bake at 350°F for 45 to 50 minutes. Lay a piece of foil over the top halfway through baking to prevent over-browning.
Cool and serve: Let the cake cool for 15 to 30 minutes before removing the springform collar and cake pan.
Substitutions and Variations
Butter: Substitute with equal parts margarine or coconut oil for a dairy-free option.
Ricotta cheese: Swap with cottage cheese or Greek yogurt for a different texture and flavor.
All-purpose flour: Use gluten-free flour blend for a gluten-free cake.
Orange ricotta cake: Replace lemon juice and zest with orange juice and zest.
Almond ricotta cake: Add 1/2 teaspoon of almond extract and the vanilla, and sprinkle sliced almonds on top before baking.
Berry lemon ricotta cake: Before baking, fold 1 cup of fresh berries (blueberries, raspberries, or blackberries) into the batter.
Easy glaze: Top your ricotta lemon cake with a lemon glaze simply made with powdered sugar, water and a touch of lemon extract or juice.
Serving Suggestions
Appetizer: Make a summery salad like this simple Italian rice salad to kick off with or a batch of yummy and easy Italian bean soup.
Main: Serve sausages and peppers, this super easy Italian penne rosa pasta (honestly, it is the best), or a simple pepperoni lasagna.
Dessert: Serve a slice of ricotta and lemon cake with fresh berries or whipped cream and dusted with powdered sugar.
How to Store Lemon and Ricotta Cake
Store: Pop any leftovers into an airtight container or tightly wrapped in plastic wrap and refrigerated for up to three days, up to one week.
Freezer: Wrap the cake tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months.
Thaw: Remove from the freezer and let it thaw in the refrigerator overnight. For quicker thawing, leave it at room temperature for a few hours.
Top Tips
Room temperature ingredients: Make sure your butter, ricotta, and eggs are at room temperature for a smooth, well-mixed batter.
Proper sifting: Sift the dry ingredients to avoid lumps and ensure an even texture.
Don’t overmix: Once you add the flour mixture, stir until combined to keep the cake light and fluffy.
Toothpick test: Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Lemon Ricotta Cake FAQs
Overbaking may result in a dry ricotta cake, too much flour, or not enough moisture from the ricotta cheese. When making this dessert, make sure to check the expiration dates on the ingredients.
Overmixing can result in a dense cake. Gently mix the sifted dry ingredients until just combined, then pour into the prepared springform pan.
Yes, but the texture might be slightly different, and the overall cake will be less rich and moist if a low-fat or skim milk version of ricotta cheese is used.
Swapping baking soda for baking powder in a recipe requires some adjustments because they are not directly interchangeable because of their different chemical compositions.
Italian Lemon Ricotta Cake Recipe
Lemon Ricotta Cake
Ingredients
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- 1½ Cups all purpose flour
- ¾ Cup unsalted butter, at room temperature
- 1½ Cups granulated sugar
- 15 Ounces ricotta cheese, whole milk
- 3 eggs
- 1 Teaspoon vanilla extract
- 2 Tablespoons lemon juice, from 1 large lemon
- 1 Tablespoon lemon zest, from 1 large lemon
Optional Garnishes:
- powdered sugar
- whipped cream, fresh
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with vegetable shortening or 2 tablespoons softened butter and set aside.
- Add the flour, baking soda and salt to a small bowl fitted with a fine mesh sifter. Sift together until no lumps remain, then set aside.
- Add the butter and sugar to a stand mixer or large bowl with a hand mixer and cream on medium to high speed until combined for about 2 minutes.
- Add the ricotta cheese and mix until fluffy, about 3 minutes.
- Add the eggs 1 at a time, mixing well between each one.
- Add the vanilla, lemon juice and zest and combine.
- Add the flour mixture to the batter and stir with a rubber spatula until combined. Do not overmix.
- Pour the batter into the springform pan and bake at 350°F for 45 to 50 minutes. Halfway through cooking, lay a piece of foil over the top (to prevent over-browning of the cake). The cake is cooked when a toothpick inserted into the center comes clean.
- Let cool for about 15 to 30 minutes before removing the springform collar.
- When ready to serve, invert onto a plate or cake stand and remove the bottom of the springform pan. Generously dust with powdered sugar and serve.
Notes
Proper sifting: Sift the dry ingredients to avoid lumps and ensure an even texture.
Don’t overmix: Once you add the flour mixture, stir until combined to keep the cake light and fluffy.
Toothpick test: Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Nutrition
Indulge in this exquisite lemon ricotta cake with its delicate and airy texture. Crafted with simple, fresh ingredients like zesty lemon juice and rich ricotta cheese, this cake is a versatile delight perfect for any occasion. Whether as a casual dessert or a delightful afternoon treat, the balanced blend of tangy lemon and creamy ricotta promises a moist, irresistible cake that will keep you coming back for more!
Other Italian Dessert Recipes To Try
- Make classic limoncello tiramisu to go with a steaming cup of espresso.
- Whip up bomboloni for all the donut fans in your family.
- How about this 7 Up pound cake?
- Another luscious lemon and mascarpone cake full of Italian flavors.
- A panettone is an Italian classic that everyone will love during the holidays.
- Try my recipe for zuccotto – it’s a real show-stopper, topped with pretty sprinkles.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I never knew I could make such a delicious cake at home. I would love to make it again.