Lemon ricotta cake recipe is a soft, moist cake made with fresh ricotta cheese, eggs, butter, sugar, flour, and fresh lemon zest and juice.
This delicious lemon ricotta cake recipe has a light, tender texture with a gentle citrus flavor that makes it unique. I was inspired to make this lemon ricotta cake recipe after seeing a beautifully baked version online.
The main specialty of this lemon ricotta cake recipe is the creamy ricotta that keeps the cake rich yet airy, while lemon adds freshness.
Follow step-by-step instructions to bake a golden, flavorful lemon ricotta cake recipe that is tender and lightly sweet.
Italian Lemon Ricotta Cake Recipe
Italian lemon ricotta cake recipe has a delicate, moist texture and a bright, tangy-sweet flavor from fresh lemon juice and zest. The creamy ricotta adds richness while keeping the cake light and tender.
Key ingredients include ricotta cheese, eggs, sugar, butter, all-purpose flour, lemon zest, lemon juice, vanilla, baking soda, and a pinch of salt, finished with powdered sugar dusting.
This lemon ricotta cake recipe originates from Southern Italy, where ricotta-based desserts are traditional. Historically, it was made for celebrations and family gatherings, highlighting local citrus and dairy, creating a comforting yet elegant treat.
How To Prepare Lemon Ricotta Cake Recipe?
To make this lemon ricotta cake recipe perfectly, follow each step carefully. I’ve explained the process clearly and included tips for best results.
Using the right tools helps, but don’t worry if you don’t have everything you’ll still bake a moist, flavorful, zesty cake.
Recipe Overviews
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes
Course: Dessert
Cuisine: Italian
Difficulty: Easy
Yield: 10 servings
Kitchen Utensils
- 9-inch spring form pan
- Mixing bowl or stand mixer
- Measuring cups and spoons
- Whisk or spatula
- Zester
- Toothpick
- Wire rack
Ingredients
- 3 large eggs
- 425 g whole milk ricotta cheese (well drained)
- 170 g unsalted butter, softened
- 300 g granulated sugar
- 190 g all-purpose flour
- Zest of 1 large lemon
- Juice of 1 large lemon
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (3 g) salt
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Pan and Oven
Preheat the oven to 175°C (350°F). Grease a 9-inch spring form pan with butter, then dust lightly with powdered sugar. Set aside.
Step 2: Mix Butter, Sugar, and Ricotta
In a large mixing bowl or stand mixer, cream together the softened butter and sugar until smooth and fluffy. Add the ricotta cheese and beat for 4–5 minutes until light and airy.
Step 3: Add Eggs and Flavorings
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until evenly combined.
Step 4: Incorporate Dry Ingredients
Add the baking soda and salt to the mixture and stir briefly. Gently fold in the flour until just combined, scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
Step 5: Bake and Cool
Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, and then remove the collar and base. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Nutritional Amounts For Lemon Ricotta Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 360 kcal |
| Protein | 8 g |
| Fat | 20 g |
| Carbohydrates | 38 g |
| Sugar | 25 g |
Why You’ll Love This Recipe
You’ll love this lemon ricotta cake recipe because it delivers a tender, moist texture that melts in your mouth, paired with a bright, refreshing lemon flavor.
The ricotta cheese adds a creamy richness without making the cake heavy, keeping each slice light yet satisfying. It bakes into a golden crust with a soft, delicate center, and the subtle sweetness balances the citrus notes beautifully.
Dusted with powdered sugar, it looks as delightful as it tastes. This cake brings a comforting, homemade charm while impressing with its fresh, zesty flavor.
Why My Recipe Works
My lemon ricotta cake recipe works because the ingredients and method create a perfectly balanced texture and flavor.
The ricotta cheese adds moisture and creaminess, preventing the cake from drying out, while the eggs and butter provide structure and richness.
The combination of lemon juice and zest infuses a bright, natural citrus flavor throughout the cake. Light mixing of the flour ensures the crumb stays tender rather than dense.
Baking at the right temperature allows the cake to rise evenly and develop a golden exterior while staying soft inside.
My Favorite Ways To Serve It Up
My favorite ways to serve lemon ricotta cake recipe start with letting it cool to room temperature so each slice holds its shape and remains tender. Lightly dust the top with powdered sugar for a simple, elegant finish.
Cut into wedges and place on a serving plate for a classic presentation. Pair each slices with a hot cup of tea or coffee to complement the cake’s delicate citrus flavor.
This lemon ricotta cake recipe also works well as a breakfast treat or an afternoon snack, offering a soft, moist texture and bright, zesty lemon taste.
Professional Baking Tips
1. Baking is chemistry. Use a kitchen scale for flour, sugar, and butter, or level your measuring cups with a knife. Small differences can affect the texture and rise of your cake.
2. Butter, eggs, and ricotta blend more easily when not cold. This helps the batter become smooth and airy, giving a tender crumb and even bake.
3. Once you add the flour, fold it in slowly. Vigorous mixing develops gluten, which can make cakes dense or chewy instead of soft and light.
4. Grease the pan with butter, then dust with sugar or flour. For spring form pans, wrap the bottom in parchment to avoid leaks and ensure the cake releases cleanly.
5. Ovens vary. Begin checking the cake 5–10 minutes before the end time. A toothpick should come out with a few moist crumbs, not wet batter, for perfect doneness.
6. Let the cake rest in the pan for 10–15 minutes to set, and then transfer to a wire rack. Rapid removal can cause cracks or collapse, while gradual cooling keeps the texture soft and stable.
Additions For Deliciousness And Decorating
➢ Candied Lemon Slices – Thinly slice lemons and simmer them in sugar syrup until translucent. Arrange these on top of the cake to create a stunning, glossy decoration that also intensifies the lemon flavor in each bite.
➢ Fresh Berries or Fruit Compote – Add a mix of strawberries, raspberries, or blueberries around or on top of the cake. You can also make warm berry compote to drizzle over slices, adding juiciness, natural sweetness, and a pop of vibrant color.
➢ Light Glaze or Icing – Whisk together powdered sugar with lemon juice or a little milk to create a smooth glaze. Pour it over the cooled cake to give a delicate sweetness and a shiny, inviting finish.
➢ Chopped Nuts – Sprinkle toasted almonds, pistachios, or walnuts over the cake. They add a satisfying crunch, subtle nuttiness, and a contrast to the soft, creamy texture of the ricotta cake.
➢ Edible Flowers or Fresh Herbs – Decorate with edible flowers such as pansies or violets, or small fresh herbs like mint or lemon balm. These make the cake visually elegant and add a light, refreshing aroma that complements the lemon flavor.
Storage Instructions
To store lemon ricotta cake recipe, keep it in an airtight container to maintain its moisture and flavor. At room temperature, it will stay fresh for up to two days, provided it is kept in a cool, dry place away from direct sunlight.
For longer storage, wrap the cake tightly in plastic wrap or place it in a sealed container and refrigerate, which will preserve it for up to five days.
For extended storage, the cake can be frozen for up to two months; wrap it well in plastic and foil, then thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use ricotta that has a lot of liquid?
Yes, but it’s best to drain extra liquid first by placing the ricotta in a strainer lined with cheesecloth for about 15–30 minutes so the cake doesn’t turn out too wet or heavy.
Why does my batter look grainy or clumpy?
Ricotta naturally has a slightly grainy texture, and that can make the batter look uneven. This is normal and won’t affect the final cake once baked.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Different ovens can vary, so check a few minutes before the timer ends.
Can I reduce the lemon flavor?
Yes, if you want less lemon intensity, use less zest or reduce the lemon juice in any glaze or topping you plan to add.
Is it possible to use another type of flour?
Cake flour or finely milled flour like “00” pizza flour can make the cake softer and lighter, but all‑purpose flour also works well.
Conclusion
This lemon ricotta cake recipe is one that everyone enjoys, and it always brings smiles when served. Each time I make it, the soft, moist texture and bright, zesty lemon flavor impress family and friends alike.
I often prepare it for special gatherings or as a simple treat, and it never disappoints. Following this method guarantees a tender, flavorful cake every time, making it a reliable choice for any occasion.
I hope you try this lemon ricotta cake recipe and experience the same delight that comes from baking and sharing it.
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Lemon Ricotta Cake Recipe
Equipment
- 9-inch spring form pan
- Mixing bowl or stand mixer
- Measuring cups and spoons
- Whisk or spatula
- Zester
- Toothpick
- Wire rack
Ingredients
- 3 large eggs
- 425 g whole milk ricotta cheese well drained
- 170 g unsalted butter softened
- 300 g granulated sugar
- 190 g all-purpose flour
- Zest of 1 large lemon
- Juice of 1 large lemon
- ½ teaspoon 2 g baking soda
- 1 teaspoon 5 ml vanilla extract
- ½ teaspoon 3 g salt
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Pan and Oven
- Preheat the oven to 175°C (350°F). Grease a 9-inch spring form pan with butter, then dust lightly with powdered sugar. Set aside.
Step 2: Mix Butter, Sugar, and Ricotta
- In a large mixing bowl or stand mixer, cream together the softened butter and sugar until smooth and fluffy. Add the ricotta cheese and beat for 4–5 minutes until light and airy.
Step 3: Add Eggs and Flavorings
- Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until evenly combined.
Step 4: Incorporate Dry Ingredients
- Add the baking soda and salt to the mixture and stir briefly. Gently fold in the flour until just combined, scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
Step 5: Bake and Cool
- Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, and then remove the collar and base. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Nutritional Amounts For Lemon Ricotta Cake Recipe
Calories: 360 kcal | Protein: 8 g | Fat: 20 g | Carbohydrates: 38 g | Sugar: 25 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.