If you’re searching for a dessert that’s delightfully light yet rich, vibrantly citrusy but elegantly simple, Lemon Ricotta Cake is sure to steal your heart. With its tender crumb, sunshiny lemon aroma, and creamy ricotta’s subtle tang, this Italian-inspired delight transforms every bite into a mini celebration. It’s the sort of cake you find yourself craving with morning coffee, as an afternoon snack, or as the sweet finale to a special meal with loved ones.
Ingredients You’ll Need
Lemon Ricotta Cake is one of those magical bakes that makes the most out of a handful of truly essential ingredients. Each element brings something special—texture, flavor, or color—that creates the cake’s unique character. Here’s what you’ll need and why each one matters.
- All-purpose flour: Provides the cake’s structure, giving it the perfect balance between lightness and sturdiness.
- Baking powder: Ensures the cake rises beautifully, so you get that lovely, soft crumb.
- Salt: Just enough to enhance the flavor and balance the sweetness.
- Unsalted butter (softened): Adds richness and helps create a moist, tender cake—it’s important to bring it to room temperature so it creams smoothly with the sugar.
- Granulated sugar: Sweetens and helps create that delicate golden crust.
- Large eggs: Help bind the ingredients and add lift, resulting in a plush texture.
- Whole milk ricotta cheese: The star ingredient—gives the cake unmatched moisture, richness, and a barely-there tang.
- Lemon zest: Packs an aromatic punch, infusing the batter with bright, natural citrus oils.
- Fresh lemon juice: Amplifies that zesty flavor and adds fresh tartness to every bite.
- Vanilla extract: Warms up the citrus notes and rounds out the flavors beautifully.
- Powdered sugar (for dusting, optional): A pretty finishing touch that also adds a subtle sweetness on top.
How to Make Lemon Ricotta Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F—this ensures a consistent, even bake from the get-go. Generously grease a 9-inch round cake pan (I like to use a dab of softened butter, but nonstick spray works, too). For an extra insurance policy against sticking, line the bottom with parchment paper. This small step makes unmolding the Lemon Ricotta Cake truly effortless and keeps the base perfect for slicing.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking powder, and salt. Combining these ingredients first means the leavening agent will be evenly distributed, so your cake rises uniformly—no lopsided layers or dense patches here. Set this bowl aside while you handle the magic in the next steps.
Step 3: Cream Butter and Sugar
In your largest bowl, add the softened butter and granulated sugar. Using a handheld mixer or stand mixer, beat the two together until the mixture becomes pale and fluffy—this should take about 3 to 5 minutes. Creaming is a baker’s secret weapon: it creates tiny air pockets that ensure your Lemon Ricotta Cake bakes up with irresistible lightness.
Step 4: Add Eggs One at a Time
Crack in the eggs one at a time, mixing thoroughly after each addition. This gentle, gradual approach keeps the batter smooth and stable, so your cake stays beautifully tender rather than dense or curdled. Scrape down the bowl a couple of times to make sure everything is getting incorporated evenly.
Step 5: Blend in Ricotta, Lemon Zest, Lemon Juice, and Vanilla
Scoop in the ricotta cheese along with the lemon zest, lemon juice, and vanilla extract. Mix until just smooth—the ricotta gives your Lemon Ricotta Cake its dreamy, moist texture, while the burst of lemon zest and juice brings that signature sunny brightness. The batter should smell absolutely heavenly at this point!
Step 6: Add Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently and just until the flour is fully incorporated. Be careful not to over-mix; stopping as soon as there are no visible streaks of flour ensures your cake stays soft and tender. Overworking can make it tough—and no one wants that with such a delicate treat.
Step 7: Bake
Pour the batter into your prepared pan and smooth the top with a spatula or the back of a spoon. Slide it into the preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top is lightly golden. Let the cake cool in the pan for 10 minutes, then tip it out onto a wire rack to cool completely—this little rest helps it firm up for perfect slicing.
Step 8: Finishing Touches
Once the cake is cool, dust the surface with powdered sugar for a simple, elegant finish. The light snowfall of sugar looks so inviting and adds a delicate crunch with every bite. Your homemade Lemon Ricotta Cake is now all set to steal the spotlight!
How to Serve Lemon Ricotta Cake
Garnishes
A classic dusting of powdered sugar is simple and beautiful, letting the cake’s golden color and lemon flecks shine. For a special touch, add a few curls of lemon zest or scatter fresh berries over the top. A dollop of softly whipped cream takes Lemon Ricotta Cake from everyday treat to dinner party-ready with almost zero effort.
Side Dishes
While this cake stands out perfectly on its own, pairing it with something fresh can make your dessert feel like a meal in itself. Try serving it alongside a mixed berry salad, a scoop of vanilla gelato, or a tangy fruit compote. The creamy, lemony profile is a natural fit for fruit-forward accompaniments.
Creative Ways to Present
For a playful brunch or tea gathering, cut the Lemon Ricotta Cake into bite-sized squares and stack them on a tiered tray alongside scones and finger sandwiches. You can even layer thin slices in parfait glasses with fruit and whipped cream for an irresistible dessert trifle. If you want to go fancy, drizzle a bit of honey or homemade lemon syrup over warm slices for an extra punch of citrus!
Make Ahead and Storage
Storing Leftovers
Simply cover your leftover Lemon Ricotta Cake with plastic wrap or store in an airtight container. It’s perfectly happy at room temperature for up to two days, but if your kitchen is warm, pop it in the fridge where it’ll stay fresh and moist for up to 4-5 days.
Freezing
Yes, you can freeze this cake! Wrap individual slices or the whole cooled cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw in the refrigerator overnight or at room temperature before serving. The ricotta keeps the crumb soft, even after freezing.
Reheating
If you love your Lemon Ricotta Cake just slightly warm, zap slices in the microwave for 10-15 seconds. For the best texture, reheat in a low (300°F) oven for about 5 minutes. Just don’t overheat—this cake is moist and delicate, and you don’t want to dry it out.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can substitute part-skim ricotta in a pinch, but whole milk ricotta yields that luscious, creamy texture that makes Lemon Ricotta Cake so special. Part-skim will make the cake a bit lighter and slightly less rich.
Is it okay to use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest, most vibrant citrus flavor. Bottled juice can taste flat or bitter. If you’re in a bind, it’ll work, but you’ll notice the difference with fresh!
Can I make Lemon Ricotta Cake gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free baking blend (look for one that substitutes one-to-one for regular flour). Make sure your baking powder is gluten-free, and you’re good to go.
Do I need to refrigerate the cake?
This cake is safe at room temperature for a day or two, covered. For longer storage, or in a warm kitchen, it’s best to refrigerate it. Chilling also makes it easier to slice for serving.
Can I add berries or other flavorings to the batter?
Absolutely! Fold in a handful of fresh blueberries, raspberries, or even chopped strawberries for a fruity twist. You can also experiment with almond extract or a splash of limoncello for an extra layer of flavor.
Final Thoughts
Whether you’re celebrating a special occasion or just chasing a little midweek sunshine, Lemon Ricotta Cake is a treat everyone should have in their baking repertoire. I hope you give it a try and savor every bright, tender bite!
Print
Lemon Ricotta Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Ricotta Cake, a moist and tender dessert that perfectly balances the zesty citrus notes with the creamy richness of ricotta cheese. This Italian-inspired cake is a wonderful treat for any occasion, from brunches to special celebrations.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups whole milk ricotta cheese
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, mixing well. Mix in ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and Bake: Gradually add dry ingredients to wet mixture and stir until just combined. Pour batter into pan and bake for 45–50 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with Sugar: Dust with powdered sugar before serving, if desired.
Notes
- This cake is delicious plain or served with whipped cream or fresh berries.
- It stays moist for several days and can be made a day ahead.
- Store covered at room temperature or refrigerated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg
