My refreshing Lemon Ricotta Cake satisfies without being overly sweet. Thanks to the addition of ricotta cheese, this easy Italian classic has a light, tender crumb that will melt in your mouth.
Start your meal with a pan of our homemade lasagna recipe. Or give our million dollar spaghetti casserole a try. Don’t forget to buy an extra tub of ricotta to make dessert!
Why Lemon Ricotta Cake Works
If you’re looking for a cake recipe that will leave your taste buds tingling with delight, look no further than this Lemon Ricotta Cake.
Not only is it scrumptious, but it’s also quick and easy to prepare.
While we all know that ricotta cookies are amazing, here’s why it’s also delicious in cake!
- It’s excellent as a dessert, but it’s also perfect as a breakfast or brunch cake with a cup of coffee or tea.
- With just 15 minutes of prep time and easy instructions, this cake recipe is a cinch to put together.
- This elegant cake doesn’t require any fancy decorating skills, so it’s an excellent choice for any home baker looking for professional results.
- This cake recipe is suitable for all ages, so it’s a family-friendly option for any gathering, potluck, or special occasion.
- Making Italian food like spaghettios and meatballs for dinner? This recipe is a perfect way to use up leftover ricotta to make something amazing.
So go ahead and indulge in a slice of this fluffy and mouth-watering classic! And since you love lemon and ricotta together, be sure to try our lemon ricotta cookies next!
Ingredient Notes
- Fresh Lemon Juice & Zest – Fresh lemons are essential for this recipe, and you don’t want to skip on either the juice or the zest. They add different dimensions to the end result. The zest gives bold, sweet lemon tones to the cake. And the juice adds the classic tart flavor. Be sure to check out our tips on how to zest a lemon for best results!
- Ricotta Cheese – This cheese is whipped in this recipe for a light, airy cake texture. Use whole-milk ricotta for the best flavor.
- All-Purpose Flour – Creates structure in the cake without weighing it down.
- Granulated Sugar – Sweetens the cake and helps it maintain moisture over time.
- Unsalted Butter – Adds richness and comforting buttery flavor.
- Eggs – These bring moisture, volume, and richness to the cake.
- Baking Powder – Helps the cake rise in the oven for a light texture.
- Salt – Balances out and enhances the flavors.
- Powdered Sugar – Used for decorating the cake just before serving.
Easy Instructions
- Make the creamy cake batter base. In a mixing bowl, beat the butter with the sugar and lemon zest until light and fluffy. Add the ricotta and beat for 4-5 minutes until light and airy.
- Add the eggs and juice. Beat in the eggs and lemon juice just until combined.
- Add the dry ingredients. Add the flour, baking powder, and salt. Stir just until no flour is visible.
- Scrape bowl. Make sure all flour has been incorporated, without overmixing.
- Bake. Spoon the cake batter into the prepared baking pan. Smooth out the top, then bake it for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool, decorate, and serve. Cool the cake on a wire rack. When it’s at room temperature, remove it from the springform pan. Dust the cake with powdered sugar and serve.
Tips and Tricks
- Use room-temperature ingredients. Prevent the cake from cracking by bringing all the ingredients to room temperature before getting started.
- Don’t skip the step of whipping the ricotta. For this cake to achieve the ideal fluffy texture, you must beat the ricotta into the creamed butter and sugar base until it’s light and airy. For this step, you’ll need a stand mixer or electric beaters unless you want a serious arm workout!
- Try a different type of citrus. Try using oranges, ruby red grapefruit, or blood oranges for this cake instead of lemon. Just be aware that you may need to adjust the amount of sugar depending on how sweet the citrus juice is.
- Serve it with accompaniments. Serve Lemon Ricotta Cake with fresh whipped cream and berries for a restaurant-worthy dessert.
Serving Suggestions
Serve this cake as an elegant dessert with a fresh batch of Homemade Whipped Cream after dinner. Or take it to the next level and pipe generous rosettes of Lemon Whipped Cream Frosting on each slice.
If you’re making a layer cake with this recipe, fill it with homemade Lemon Curd for a rich and heavenly ricotta cake. Top off the outside of the cake with Lemon Buttercream Frosting for a sweet finishing touch that you can decorate as you wish.
Recipe FAQs
Keep the ricotta cake in an airtight container, or cover it with plastic wrap. Store it at room temperature for up to 3 days. It may also be stored in the refrigerator for up to one week, but it will dry out the longer you keep it in the fridge. For the best taste, let it return to room temperature before serving.
Freeze Lemon Ricotta Cake by wrapping the cooled cake with plastic wrap, then in aluminum foil. Freeze it for up to 3 months. When you’re ready to eat it, let the cake thaw overnight in the refrigerator.
If you only have low-fat ricotta on hand, you can use it in this recipe and still have good results. For the fullest flavor, we’d recommend using whole milk ricotta if you can.
If you don’t have a springform pan, no worries. It can be baked in a regular 8 or 9-inch square pan. For the best results and easy cake removal, grease your cake pan well and line the bottom with parchment.
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Lemon Ricotta Cake
Ingredients
- 1 ⅔ cups granulated sugar
- 1 Tablespoon lemon zest
- 12 Tablespoons unsalted butter, softened to room temperature
- 15 ounce ricotta cheese
- 3 large eggs, room temperature
- 2 Tablespoons lemon juice
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup powdered sugar, for dusting cake
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan with shortening (or homemade cake release). Set aside.
- In a mixing bowl, combine sugar, lemon zest, and butter. Beat until light and fluffy. Add ricotta and beat for about 4-5 minutes until light and airy.
- Add in eggs, and lemon juice. Beat just until combined.
- Add flour, baking powder, and salt, just until the batter is blended. Do not over mix.
- Spoon batter into prepared baking pan, smoothing out the top. Bake for 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool cake on a wire rack to room temperature. Remove from springform pan. Dust cake with powdered sugar and serve.
Notes
- Using room temperature ingredients helps prevent the cake from cracking.
- Store cake in airtight container or covered with plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to one week.
- Freeze cake by wrapping cooled cake with plastic wrap, then in foil, and freeze for up to 3 months. Thaw in refrigerator overnight.
- Serve cake with fresh whipped cream, and berries if desired.
- See blog post for more recipe tips and tricks.
Have you ever made this with 1-1 gluten-free flour?
Yes! My daughter is gluten free and I use King Arthur Measure for Measure gluten free flour in my baking.
This was delicious made with gluten free flour. (I also used King Arthur’s). Thank you!
I want to make this for 20 people. If I triple the recipe what size baking tin would I need to use?
I’d like to make this for a party. Is it best the day it’s made, or better the next day?
Hi! Does the ricotta cheese need to be room temp before beating? TY!
It’s easier to blend if room temperature, but not necessary.
Made this last night and WOW!!! I substituted orange zest and juice for the lemon and it took about 5 minutes more to bake than suggested. Cake came out wonderful, moist and so beautiful. I can’t wait to bake this again.. it’s a great dessert to bring to a party! Definitely on the keeper list!!
Love to hear an orange version was fantastic too! Thanks for sharing and rating 🙂