Name: Italian Lemon Ricotta Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 170 g Unsalted butter (room temperature); 250 g Granulated sugar; Zest of 2 lemons; 3 Eggs (room temperature); 1 teaspoon Vanilla extract; 3 tablespoons Lemon juice (freshly squeezed); 250 g Ricotta cheese; 187 g All-purpose flour; 1½ teaspoon Baking powder; ½ teaspoon Baking soda; ½ teaspoon Salt; 250 g Ricotta cheese (for whipping); 40 g Powdered sugar; Additional lemon zest (for garnish)

Jump to Recipe· 4.1 from 48 reviews

If you’re looking to brighten your baking repertoire with something truly special, this Italian Lemon Ricotta Cake Recipe is an absolute treasure. Bursting with fresh lemon zest and the creamy richness of ricotta, this cake strikes a perfect balance between tangy and sweet, offering a light yet luscious texture that feels like a warm Italian embrace in every bite. Whether you want to impress guests or treat yourself on a cozy afternoon, this cake’s simple ingredients come together to create a stunning dessert that feels fancy while staying incredibly approachable.

Ingredients You’ll Need

A sequence of four images shows a mixing bowl with a creamy, pale yellow batter being prepared on a white marbled surface. In the first image, two whole eggs with bright yellow yolks and clear whites are poured from a small glass bowl into the batter at the bottom of a large white mixing bowl. The second image shows clear liquid being added from a glass bowl to the creamy batter while a white electric hand mixer is partially visible mixing the batter. In the third image, a small glass bowl containing white liquid is held above the bowl, ready to be poured into the yellow batter. The fourth image captures a woman’s hand adding a glass bowl of white flour into the mixing bowl with the electric hand mixer blending the batter. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Italian Lemon Ricotta Cake Recipe lies in its straightforward, high-quality ingredients. Each one plays a crucial role: from the smooth butter adding richness, to the fresh lemon juice infusing brightness, and the ricotta cheese lending that moist, tender crumb everyone loves.

Unsalted butter (170 g): Using room temperature butter helps create a light, fluffy batter that bakes evenly.
Granulated sugar (250 g): Essential for sweetness and helps in aerating the butter when creamed together.
Eggs (3, room temperature): They bind everything and add structure while keeping the cake moist.
Vanilla extract (1 teaspoon): Provides a subtle depth of flavor that complements the lemon beautifully.
Lemon zest of 2 lemons: This is the star ingredient that delivers a fresh, aromatic citrus punch.
Freshly squeezed lemon juice (3 tablespoons): Adds tartness to brighten the cake’s flavor profile.
Ricotta cheese (250 g): Injects moisture and a subtle creaminess that sets this cake apart from ordinary lemon cakes.
All-purpose flour (187 g): The base of the cake’s structure, best sifted to ensure a light crumb.
Baking powder (1½ teaspoon): Helps the cake rise to tender perfection.
Baking soda (½ teaspoon): Works alongside baking powder for an even, airy texture.
Salt (½ teaspoon): Balances the sweetness and enhances the cake’s flavors.
Powdered sugar (40 g): For dusting and sweetening the whipped ricotta topping.

How to Make Italian Lemon Ricotta Cake Recipe

Step 1: Prepare your pan and ingredients

Start by preheating your oven to 175°C (347°F) and grease a 9-inch springform pan. This ensures your cake won’t stick and will release beautifully once baked. Zest two lemons and massage the zest into the granulated sugar to infuse that citrus fragrance right from the start.

Step 2: Cream butter and lemon sugar

Beat the room temperature butter together with your lemon-infused sugar until the mixture is light, fluffy, and pale. This step is key for a tender crumb and gives your cake a subtle lemon aroma that’s simply irresistible.

Step 3: Add eggs, vanilla, lemon juice, and ricotta

Whip in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with vanilla extract and freshly squeezed lemon juice, then gently fold in the ricotta cheese. The ricotta adds a luxurious creaminess that makes this cake uniquely moist and tender.

Step 4: Combine dry ingredients

Sift together the flour, salt, baking powder, and baking soda. Sifting removes lumps and allows for a lighter batter. Carefully fold the dry mix into the wet ingredients with a rubber spatula, just until combined—overmixing can toughen the cake.

Step 5: Bake!

Pour the batter into your prepared pan, smoothing the top with an offset spatula for an even surface. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the most delightful lemony scent, promising something wonderful to come.

Step 6: Cool and decorate

Allow the cake to cool fully before dusting with powdered sugar. For an extra touch, whip some ricotta cheese with powdered sugar for a few minutes to create a creamy topping, then garnish the cake with more lemon zest. This topping adds a fresh, bright burst of flavor that elevates each bite.

How to Serve Italian Lemon Ricotta Cake Recipe

A single slice of yellow lemon cake with a soft, moist texture and a golden-brown crust sits on a white plate with a slightly textured edge. The cake slice has one layer with a crumbly inside and a smooth top. On top of the cake, there is a thick dollop of white whipped cream with some small yellow lemon zest sprinkled over it, adding a pop of color. The plate rests on a white marbled surface, and a blurred lemon half is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simple dusting of powdered sugar paired with freshly grated lemon zest is all you really need to make this cake shine. For a bit more elegance, dollops of whipped ricotta or a drizzle of honey can transform your dessert into a showstopper.

Side Dishes

This cake pairs wonderfully with fresh berries, a splash of mascarpone, or a cup of rich espresso or herbal tea. These sides complement the lemon’s brightness without overpowering the delicate ricotta flavor.

Creative Ways to Present

For entertaining, slice the cake into small squares and serve on a platter with edible flowers or lemon balm leaves for an inviting, colorful presentation. Alternatively, serve the cake in individual bowls topped with whipped ricotta and a few mint leaves for a modern twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Italian Lemon Ricotta Cake Recipe in an airtight container at room temperature. It stays fresh for up to two days while maintaining its moist texture and flavor.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then placing it in a freezer bag. Thaw overnight in the fridge and bring to room temperature before serving to enjoy that fresh-baked taste again.

Reheating

If you love your cake a little warm, gently reheat slices in the microwave for 10-15 seconds or in a low oven wrapped in foil for 5–10 minutes to restore that just-baked softness.

FAQs

Can I use part-skim ricotta for this Italian Lemon Ricotta Cake Recipe?

Yes, part-skim ricotta can be used, but whole milk ricotta will yield a richer, more moist cake. Using part-skim might result in a slightly drier texture, so keep an eye on baking time.

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 just a few crumbs clinging to it, your cake is perfectly baked. Avoid opening the oven too often to maintain the temperature.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend. You may need to adjust the amount slightly, and adding a bit of xanthan gum could improve texture.

Is ricotta cheese essential in this recipe?

Yes, ricotta cheese is key to creating the unique moistness and the creamy, tender crumb that distinguishes this cake from other lemon cakes.

What can I use instead of powdered sugar for dusting?

If you don’t have powdered sugar on hand, a light sprinkle of finely ground granulated sugar mixed with a touch of cornstarch can work as a substitute, but the look won’t be quite as delicate.

Final Thoughts

There is something truly heartwarming about baking and sharing this Italian Lemon Ricotta Cake Recipe. It’s a dessert that feels effortlessly elegant yet comforting, making it perfect for so many occasions. I hope you give it a try and discover how easy it is to fill your kitchen with bright lemon aromas and the joy of a tender, delicious cake that everyone will ask for again and again.