This recipe for Italian Lemon Ricotta Cake is the BEST out there! Light, fluffy, and full of flavor, it is the perfect Italian dessert. Easy and simple recipe made with ricotta cheese and lemon.
This traditional recipe for Italian Lemon Ricotta Cake is sure to become your new favorite. I love to serve this at the end of a hearty Italian dinner, like Italian Turkey Sausage Meatballs; or even as a tasty breakfast treat.
This simple cake has an unbeatable flavor and texture combination thanks to the fresh lemon juice and ricotta cheese. If you’ve never had a lemon ricotta cake before, than this is the recipe for you to try.
What is Lemon Ricotta Cake?
Lemon ricotta cake is similar to a traditional lemon cake, however it is not as sweet and has a slightly denser texture. It’s a traditional Italian cake that is often served after the meal or with a piece of fruit for breakfast.
Traditionally, you’ll find this cake stored in glass pedestals on countertops in Italian kitchens. It’s a social cake that’s great as a snack or with served with a hot cup of coffee. Moreover, it’s a cake that keeps well both at room temperature and in the fridge. And, thanks to the ricotta, it stays moist and rich tasting.
How to make fluffy ricotta cake
The key to making a fluffy (not dense) ricotta cake is to beat the ricotta with the butter and sugar, before adding the other ingredients. It can take up to five minutes of beating to get the desired texture, so a handheld mixer or stand up mixer is ideal here.
Ricotta cakes are notorious for being dense and having a texture similar to a pound cake. However, this simple task of taking the time to whip air into the ricotta can make a world of difference in how your cake turns out.
While incorporating air into the batter can be done using a wooden spoon or whisk, I recommend breaking out your stand up mixer for this process. You could also use a handheld mixer on the highest setting. The key is patience… and a little bit of aggression!
You don’t need to be delicate with beating the ricotta. Just be sure to start with room temperature butter and, ideally, ricotta before starting.
Can I use part skim ricotta for ricotta cake?
While full fat ricotta cheese is ideal, you can use part skim ricotta cheese when making a ricotta cake. The key to making the texture right is to throughly beat the ricotta, butter, and sugar together before adding the other ingredients.
So, if you don’t have whole milk ricotta, don’t worry. Your cake will still be fluffy and delicious. However, if you have a choice, always opt for full fat dairy when baking.
Can I make a Lemon Ricotta Layered Cake?
You can absolutely use this recipe as a base for a delicious lemon ricotta cake. To do so, simply make the cake as instructed, but divide the batter evenly into two round cake pans that have been greased and lined with parchment.
Bake for about half of the normal baking time, 25-30 minutes. Test the cakes doneness using a toothpick inserted in the center of the cake.
This cake would be delicious with a limoncello or lemon cream cheese frosting. For a similar cake and frosting recipe, see Limoncello Ricotta Cake from This Delicious House. You can also get a similar recipe for Lemon Ricotta Bundt Cake that uses a lemon glaze and candied lemon peel for texture.
How to make Italian Lemon Ricotta Cake
To start, you will need to grease a 9-inch springform pan with butter and powdered sugar. To do this, just use your hands to spread around about two tablespoons of butter. Then add in about a tablespoon of powdered sugar and move it around so that it adheres to the butter. Tap any excess sugar out of the pan.
If you don’t have a springform pan, you could always make this cake in a tall 9 inch cake pan lined with parchment. A bundt pan would also be a good alternative.
What I love about this recipe is how simple it is to make and how quickly it comes together. Everything is done in one bowl too, so less mess!
Firstly, cream together the room temperature butter and sugar. Next, add in the ricotta cheese. Now, and this is important, be sure to cream together the butter, sugar, and ricotta for four to five minutes to allow mixture to become light and airy. This is what will make the cake fluffy, rather than dense.
Next, add in the eggs, one at time, followed by the zest and juice of a lemon. I don’t really measure the zest or juice for this recipe. Just use the best looking lemon you can find and zest it right over the bowl using a microplane lemon zester. Once it’s zested, cut the lemon in half and use a handheld juicer to squeeze the lemon juice into the batter.
Stir in the dry ingredients. Pour the batter in your greased springform pan and bake for a little less than an hour.
Finishing off the cake
When the cake is done, remove from oven and let rest for 15 minutes before loosening the collar. Move to a wire cooling rack to allow to cool completely.
Lastly, sprinkle powdered sugar on top of the cake before serving. Italian Lemon Ricotta Cake would also be delicious served with a dollop of whipped cream and some fresh berries.
Store covered at room temperature for three days. To keep it fresh even longer, store in an airtight container in the refrigerator for up to a week.
Traditional Italian Desserts
This Italian Lemon Ricotta Cake is one of many delicious traditional Italian desserts. With Italian desserts, you’ll find that many have a cheese base (like ricotta or mascarpone) and incorporate fruit or citrus flavors. Additionally, these desserts will have an almond (amaretto) or anise flavor.
Here are some traditional Italian Desserts that are great for every occasion:
- Amaretti Cookies are the quintessential Italian cookie! And they are super easy to make using almond flour.
- Almond Ricotta Cake is similar to this Lemon Ricotta Cake but with a delicious almond flavor.
- Limoncello Ricotta Cookies are fluffy and cake-like cookie with an irresistible limoncello glaze.
- Classic Anisette Cookies are every Italian grandmother’s favorite treat! Full of flavor and great with coffee.
- Espresso Cupcakes are a fun take on traditional coffee cupcakes and use chocolate covered espresso beans.
- Orange Mascarpone Ciambella is a traditional Italian dessert that’s often served for breakfast.
- Limoncello Ricotta Cake is the perfect fluffy and moist cake with a delicious cream cheese frosting.
- Amaretto Pound Cake is a rich and dense cake with a hot butter amaretto glaze.
Hope you love this recipe. Comment below and let me know what you think. Enjoy!
Italian Lemon Ricotta Cake
Equipment
- 9 inch springform pan
Ingredients
- ¾ cup butter, softened 1 ½ sticks
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
- powdered sugar for dusting top of cake (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Video
Notes
Wonderfully fluffy and delicious! I love anything lemon. Thanks for sharing!
this cake with lemon and ricotta looks so moist and soft, the perfect dessert to enjoy with afternoon tea!
I can’t wait to make this for brunch this weekend, looks amazing!!!
It’s the perfect brunch recipe! Enjoy!
This cake looks amazing! I am keeping it in mind for a Mother’s Day brunch in May– it would be perfect and my mom will love it.
I haven’t had ricotta cake in a long time! This looks so fluffy and delicious I can’t wait to make one!
Beautiful and delicious!
Made this today. It is a dense cake but it is incredible. I could have eaten the entire cake myself. Will definitely make again.
Good! loved sending to my daughter. ciao grazie
Doesn’t need baking powder?
Nope. The baking soda is plenty to help this rise. Hope you love the recipe!
Hello…how much the Ricotta cheese on grames????
425 grams of ricotta
Can it be made in a regular cake pan ?
Yes. Just make sure to grease the pan well and place a baking sheet or foil underneath in case it spills over when baking. Let me know how it goes!
Was so happy I stepped out of my comfort zone to try something different, simply delicious 😋
Love the flavor but very dense. I was expecting it to be less dense and flurry but still delicious. What good cause the dense ness of it followed the recipe as specified
Ladies this cake is AMAZING!! Made it the other night and it was done in one night… currently making another one today but will be swapping the lemon for orange.. yum
How do you store it? I’m making this for Easter 😊
Hi! You can just store in an airtight container in the refrigerator. Should last for up to a week this way. You can freeze leftovers if there are any. Enjoy!
Can this be made in cupcakes? Need individual servings for our “social distanced “ birthday celebration.
Yes, this would be great a mini cupcake cake. You may need to reduce the baking time to about 20 minutes, just use a toothpick to check for doneness. Enjoy!
Can u substitute coconut sugar?
I’ve never cooked with coconut sugar, but assuming it’s a 1:1 substitution, it should turn out great!
Hi, I’d love to make this tomorrow.
What kind of flour do you use ? All purpose or cake flour? I have both and am wondering which would be a better texture for this cake….
I used regular all purpose flour for this recipe. Let me know how you love it!
Perfect instructions for this recipe. I had never baked with ricotta before and this cake turned out delicious! I will bake it again for sure! Thank you!
Easy to prepare and delicious! Everything as outlined in the recipe. Had forgotten how to neatly remove the base of the springform pan when I removed the collar. I slid a knife carefully between the bottom of the cake and the base, then put a dinner plate on top, inverted onto a piece of parchment and voila! Base easily taken off and then I slid the whole cake and paper onto a pedestal stand. I’ll trim the edges to hide the paper.
I am trying To get away from flour. Can I use either coconut flour or almond flour?
You’d have to refer to the manufacturers instructions on the quantity substitution of these ingredients for flour since all brands are different. I think it would turn out great, just may be a bit more dense than normal. Let me know how it goes!
Hi, can I use cottage instead of ricotta?
Looks delicious!
I’ve never tried that before but I think it would work. You would just have to blend the cottage cheese in a food processor first to get the right consistency.
This dessert cake was outstanding! I followed recipe to a T! Will definitely be making this again. Thanks for sharing!
Amazingly delicious. The perfect blend of sweetness and lemon!
What would be the baking time if this is baked in a bundt pan? Thanks!
Around 40-50 minutes. Test for doneness using a toothpick at 40 minutes and adjust from there.
I have a 10 inch springform. Can this work in the 10 inch?
Yes. Just adjust the baking time.
Perfect recipe, absolutely delicious. The only tweak I did was add the juice of 1 lemon,it added a little zing, and the batter was still just right.
I live in Hawaii and usually have to make alterations to my recipes because of altitude and humidity, to achieve success. This time, however, I followed the recipe exactly how it was written and it turned out perfectly! Two thumbs up!
yeah! So happy you loved it!!
Can you substitute the butter or some of the butter?
I’m not sure that would work. Sorry
Hi – I just got all ingredients to make this however – what sugar should I use? Caster or granulated?
Also, if I use SR flour, would this work?
Thanks so much 🙂
Just use regular granulated sugar. SR flour should work! Enjoy
Easy, moist and delicious! Recommend the recipe.
Hello, does the ricotta need to be drained or anything else done before using? I’m excited to try this!
I never usually drain the ricotta, just pour off any liquid that forms on top. That being said, you can absolutely drain it if you have time.
Very good. Light, not too sweet. Easy.
I don’t have any ricotta and want to make this tomorrow . Will yogurt work in place of ricotta??
You really need the ricotta for this cake. I would hold off making it until you can get some. Sorry
This cake was amazing. I added blueberries and can’t wait to make it again.
First time making this cake. I followedthe instructions to the T and I can’t be more please with the result. It is fluffy, not too sweet, fresh, light, moist and silky. I know that I will be making this cake over and over again. Love it. Thanks for the great recipe.
Turned out perfect! Sooo delicious, definitely doing again.
Made this in a silicone Bundt pan. AMAZING. Perfectly dense and delicious. I cooked up a blueberry compote to pour over. Oh. My. Word. I’m wondering where this has been my whole life!!!
Hi! Would you recommend using salted or unsalted butter?
Use unsalted if you have it.