Lemon Ricotta Cake Recipe – Zesty Italian Dessert

This Lemon and Ricotta Cake is incredibly moist and tender thanks to creamy ricotta, while bright lemon zest gives each slice a refreshing, summery lift.

If you’ve been frustrated by dry, crumbly cakes, this recipe will change that. The ricotta keeps every bite soft and luscious, so you can expect a reliably moist crumb every time.

This Italian-style Lemon and Ricotta Cake evokes sunshine and the flavors of the Amalfi Coast. Ricotta and lemons have long been staples in my kitchen, and this cake showcases both ingredients in a simple yet elegant dessert. The ricotta adds delicate tenderness while the lemon provides a lively, citrusy aroma that complements the cake’s soft texture.

Why you’ll love this recipe

• Showstopper: This Italian Lemon Ricotta Cake is elegant and ideal for dinner parties or special occasions.
• Taste of summer: Tangy lemon paired with creamy ricotta delivers a bright, sunny flavor in every bite.
• Melt-in-your-mouth texture: The ricotta is the secret to a moist, tender crumb that never feels dry.
• Versatile: Serve simply with a dusting of powdered sugar, or add whipped cream and fresh fruit for a more indulgent dessert.

For full ingredient quantities and step-by-step instructions, see the printable recipe card near the end of this page.

Ingredients

• Zest of one lemon
• 1 ½ cups (300 grams) granulated white sugar
• 6 ounces (170 grams) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 ½ cups (340 grams) whole milk ricotta cheese (full fat) — the ricotta should be fairly dry
• 1 ¾ cups (210 grams) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons (30 ml) lemon juice

Instructions

Preheat the oven to 350ºF (180ºC). Prepare a 9-inch (23 cm) springform pan by lining the base with a sheet of parchment paper that overhangs the edges, then secure the ring around the base. Butter the sides and dust lightly with flour.

1. Zest the lemon (only the yellow peel) and squeeze the juice. In a stand mixer bowl, rub the lemon zest into the sugar with your fingertips until fragrant.
2. Add the unsalted butter and vanilla extract. Beat on medium speed with the paddle attachment until pale and creamy, about 5 minutes.
3. Add the eggs one at a time, mixing until incorporated after each addition.
4. Reduce the mixer speed to low and add the ricotta. Beat until just combined.
5. Sift the flour, baking powder, and salt directly over the wet mixture, or whisk them together in a bowl and then add. Mix on low until the flour is just incorporated. Scrape the sides and bottom of the bowl to ensure everything is combined.
6. Add the lemon juice on low speed and mix until just combined. Be careful not to overmix.
7. Scrape the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, checking at 40 minutes. The cake is done when a skewer inserted into the center comes out clean with a few moist crumbs attached.
8. Let the cake cool in the pan for 15 minutes before releasing the springform ring. Use the overhanging parchment as handles to lift the cake off the base and transfer it to a wire rack to cool completely.

Note: This cake will settle slightly as it cools — this is normal and expected.

Substitutions

• Butter: If you only have salted butter, use it but omit any extra salt in the recipe.
• Lemon: Replace fresh lemon juice and zest with 1 teaspoon lemon extract or bottled lemon juice plus a few drops of lemon oil if needed.

Variations

• Orange and Ricotta Cake — swap lemon juice and zest for orange for a sweeter citrus note.
• Chocolate Ricotta Cake — omit the lemon and fold in chocolate chips for a chocolatey twist.
• Almond Lemon Ricotta Cake — add 1 teaspoon almond extract along with the vanilla for a nutty aroma.

Equipment

A stand mixer makes this recipe easier, but an electric hand mixer will also work. You’ll also need a 9-inch springform pan and basic baking utensils.

Storage

Store the cake in an airtight container at room temperature for up to 3–4 days. In humid climates, refrigerate and return to room temperature before serving.

Top tip

• Use room-temperature butter and eggs. Butter should be soft but not melted.
• Line the springform base with parchment that overhangs the edges to move the cake easily after baking.
• If your ricotta is watery, strain it to remove excess liquid for a firmer batter.
• Avoid overmixing the batter — you want a tender cake, not a tough one.
• The batter will be fairly thick, which is normal. It bakes up moist and slightly dense in the best way.
• Ovens vary: check the cake at 40 minutes and use a skewer to test for doneness.

Measuring Tip: To measure flour accurately, stir to aerate, spoon into a measuring cup, and level with the back of a knife. For best accuracy, use a kitchen scale.

FAQ

Serving Suggestions

This Lemon and Ricotta Cake is a lovely finish to an Italian dinner. Serve it with a dusting of powdered sugar, a spoonful of whipped cream, or fresh berries to complement the cake’s bright citrus flavor.

Lemon and Ricotta Cake Recipe

This simplified recipe card contains the core information for preparing the cake.

Summary

Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 1 hour 20 minutes | Serves: 12

Ingredients

• Zest of one lemon
• 1 ½ cups (300 g) granulated sugar
• 6 oz (170 g) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 ½ cups (340 g) whole milk ricotta (full fat), drained if needed
• 1 ¾ cups (210 g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons (30 ml) lemon juice

Instructions

1. Prepare the 9-inch springform pan with parchment, butter, and flour. Preheat oven to 350ºF (180ºC).
2. Rub lemon zest into the sugar until fragrant, then cream with butter and vanilla until pale.
3. Add eggs one at a time. Mix in ricotta on low speed.
4. Sift in flour, baking powder, and salt; mix until just combined. Add lemon juice and combine gently.
5. Bake 40–50 minutes until a skewer comes out mostly clean. Cool 15 minutes in pan, then remove ring and transfer to a wire rack to cool completely.

Notes

1. Use room-temperature butter — soft but not melted.
2. Strain ricotta if it has excess liquid to prevent a soggy cake.
3. For accurate flour measurements, spoon and level or use a kitchen scale.

Nutritional Estimate Per Serving

Calories: 336 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 17 g | Saturated Fat: 10 g | Sugar: 25 g

Nutritional information is an estimate and may vary based on ingredient brands and portions used.