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
Nutrition
Wonderfully fluffy and delicious! I love anything lemon. Thanks for sharing!
Hi, how many minutes you creamed the butter and sugar before adding the ricotta? Thank you
about 2 minutes
I made this cake exactly as the recipe. After reading comments I decided to beat the ricotta mixture for around 10 minutes. It looked lovely. I baked at the prescribed temp for 45 minutes. My cake is dark and sunken in the middle. Toothpick and knife come out clean. I even sifted the flour. I’m on my way to a party with this thing and I’m embarrassed .
Hi Kristi. Next time follow my instructions as written rather than the comments. I think you’ll have a much better result.
I followed everything to a T, but the cake came out dense. Is the flour supposed to be self raising? Because the recipe doesn’t state any baking powder.
The baking soda is plenty to make this cake rise. Sounds like maybe your ricotta was too wet or you didn’t beat the mixture long enough. Hope it was delicious either way!
Sounds like cook error. Mine came out amazing!!!! Excellent cake. Very well written, detailed recipe. Will be making again and again!!!
I’m curious about how much lemon juice (by oz or g, or any measurement) others have used? I may have used too much because my lemon was really large. But I love lemon flavor! 50min hasn’t been long enough to cook my cake through yet, so I’m guessing I used too much lemon juice for the amount of flour in this recipe.
I use about 1/4 of lemon juice
If you are having troubles with ending with a “flat” cake, you are most likely not baking it soon enough. Baking soda only with acidic ingredients recipes require being baked as soon as mixed. You can absolutely add a tsp of baking powder to help, especially if you find yourself stretched thin while making and don’t get it right in the oven. Mine turned out absolutely DEVINE (baking soda only), and heavenly moist. I replaced the sugar with In The Raw Monkfruit, as I am diabetic. Just sweet enough
I also made this recipe, I bear the butter etc and it was fluffy and looked great all the way until I went to cut it, inside it was heavy and dense…. not light and fluffy at all. Im very disappointed and I don’t know what went wrong.
It could be that you didn’t drain the ricotta enough. I find that if the ricotta is very wet, the cake ends up dense. I hope it tasted delicious either way!
hey kristi, I had a large amount of ricotta because I had a couple of gallons of milk I needed to do something with. So, I was delighted to come across this recipe whixch called for a couple of cup of it. It was interesting making. Quite different from cakes I usually make. I followed the recipe carefully. It ended up doing what others here have had happen. It fell in the middle. The cheese was quite firm, not watery. It was very fluffy in the raw dough. But when I looked at it after 45 minutes, i was shocked to see the middly way lower than the edges. So I thought it might still be uncooked iin the oven and left it in for another 10-15 minutes. I ended up taking it out of the oven then because clearly it was done.
When I cut it, I was surprised that it seemed fine in the middle, definitely not fallen, it had air in it but it was about 1/2 inches high in the middle and about 2 inches along the outside half of the cake. In spite of this I have to say it is absolutely delicious, and a good texture in spite of the weird way it hollowed out in the middle.
I’d really like to try this again. I am 73 years old and have been baking since I was 10 years old. I am a great cook and have run restaurants in my day. I have followed the recipe exactly and am anxious to try this again. Please tell me what went wrong.
I have made this cake many times and we absolutely love it. Can I switch the lemons to blood oranges? I have quite a lot and was wondering if it would work well.
Yes! That works. I also have a recipe for Orange Ricotta Cake on the website. Be sure to check that out! 🙂
Ohhhh man this cake was so good I will be craving it all the time. So I read the reviews, which were very helpful. The key to the cake not sinking is you must follow the instructions and beat or whip the ricotta with butter and sugar for 4-5 minutes. My cake was a super smash hit.
Only beat for the 4-5 minutes. That’s why it sunk, ten minutes is too long. This recipe is delightful
My son and I mad this cake last night and followed the recipe, except we cut down the sugar and the butter and the cake turned out fabulous! We are enjoying it now with our hot tea. So yummy!
Love this!!
Angela can you substitute butter with oil?
I’ve never tried that but I think melted butter would work. Enjoy!
I followed the instructions exactly as written and it came out excellent! This one is a keeper.
How much flour? Recipe doesn’t say how much should be useful. Thanks.
Use 205 grams of all purpose flour.
I use 4T of EVOO (Extra Virgin olive oil) in place of butter. Added the 1 stick butter. It came out fine.
Awesome recommendation!
Gayle. If you want an oil cake make an olive oil cake. I don’t think oil would work here. To lighten maybe use some almond flour. I’m expecting this to be dense like a cheesecake. Mine did not sink!
Will try this recipe using mashed banana instead of butter. (my doc said my cholesterol is high) I’ve been searching for good low-fat baking recipes. This one looks good 😊
Easy and delicious – I had leftover ricotta from making lasagna and made this with it – amazingly delicious and was not difficult!
This is fantastic. No subs, no alterations, just followed the recipe. I couldn’t have asked for a more delicious, lovely, moist cake.
A dollop of real whipped cream and a few raspberries. Perfect!
I forgot the vanilla by accident and used wholemeal flour and doubled the lemon rind and an extra half of lemon juice because I loveeeeee lemon and it is delicious 😋 next time I’ll try with olive oil!
Is butter salted or unsalted?
I use unsalted but either works.
Can I use gluten free flour.
That works!
Simple and Delicious!
Thank you! 🙂
I’ve made this twice and everyone loved it served with a dab of whipped cream and blueberries!
Now I’m baking it with gluten free flour for Easter because of my son. Fingers crossed!
I followed the recipe and it came out great. I used 1 tsp of lemon extract instead of lemon zest. The lemon flavor was a little light. The texture was good.
Hi! Is it possible to freeze the cake?
Yes! Freeze in an airtight container for up to two months.
I baked it with raspberries folded in, fresh from my garden. I loved the tart kick.
I loved loved this recipe! It was a hit w friends and family. Kids asked for me to make it again. I did have to cook for 55 min and it was perfect. Thank you for this recipe. Would this be the same recipe if I wanted to make a pound cake?
I just made this cake and made it as written and it came out phenomenal! Thank you for a wonderful recipe, it’s going in my regular rotation of cakes to bake for my colleagues, friends and family. I think it will especially great for summer bbqs served with berries
My new favorite treat! Amazingly tender, perfect texture. I was trying to use up some left over ricotta minus 1/4 cup so I used 1/4 Greek yogurt. Next time, I’m trying 1 cup sugar or monk fruit(powdered). Just follow the recipe though, and you’ll be happy!!! I made a blueberry compote to go along, try delicious!!!
This cake is perfect, plain or adorned with seasonal fruits. Absolutely delicious
Mine was wiggly when done. Normal?
Sounds like you didn’t cook it long enough. It’s possible the ricotta was too wet also. Hopefully it still tasted amazing!
Hello, Angela,
Thank you so much for this recipe. I baked this cake last night. It was so tender and airy. Truly a delicious cake, well balanced and not overly sweet. Just perfect. Simple to execute, with a fantastic result. This recipe is a keeper!
Thanks so much for the comment! I’m so happy you enjoyed it 🙂
Can I use powdered erythritol in place of sugar
I’ve never baked with powdered erythritol. Check the comments to see if anyone else has. Or you may be able to do a google search to see if there is an adequate conversion ratio. Let me know how it goes?
Mine was exact recipe and delicious. I melted some honey and mixed with lemon juice and poured over when ready to eat…oh my yum
That sounds amazing!
I followed the recipe to the “T” and it came out superb!
Four key details to follow: I spent some time (about an hour) draining the ricotta cheese so it wouldn’t be too moist. You need to take it out of the fridge and let it come to room temp, then drain in double cheesecloth (or multiple layers of strong paper towels) by pressing on the ricotta gently. I used paper towels as I couldn’t find cheesecloth, and repeated this about 10 times, working each surface area over and over. I think this process really helped minimize the ‘heavy’ middle others complain about.
Another key is to ensure your eggs & butter are at room temperature before you start.
Third key: make sure you whip that ricotta / buttter / egg mixture for 4-5 minutes, scrap down once or twice.
Fourth key: be sure to *immediately* put the batter into the pan and get it in the oven after you finish blending the final ingredients. The acid from the lemon can ‘kill’ the base of the baking soda & salt …. Which are leavening agents. So, do not over mix once you add the flour into the batter, and don’t delay in getting this beauty in the oven!
PS – I used Meyer lemons, which are small, so I zested 2 of them and used 1.5 of them for the juice. Added a tiny bit more salt & baking soda just in case. Mine came out perfect and was a big hit at our Christmas gathering.
Thank you so much for sharing this delicious recipe!! This is now a family tradition.
So many good tips here Anne! Thanks so much for sharing!! 🙂
Meyer Lemons are not necessarily small. Mine grown in my backyard is twice the size of a normal, large lemon.
can the cake be frozen after it has cooled?
Yes! Freeze in an airtight container for up to a month.
Everything turned out great! Beat it for the recommended times with room temp ingredients. After adding eggs and flavors it looked broken but soon as flour was added it came together beautifully. Only problem was that my springform pan dripped butter fat into the oven and smoked it up. Would help if there was a note to put it on a pan to catch drips, probably better to have used a cake pan.
Can I freeze this cake?:)
Yes! Just store the cooled cake in an airtight container. I usually like to wrap the cake in plastic wrap too. Enjoy!
Exceptional lemon cake!! I made it for the first time today and followed the recipe exactly and it turned out perfect. Even better than I thought. It was super moist and fluffy light, and a wonderful lemony flavor that was fresh and citrusy. Instead of finishing off with powdered sugar, my granddaughter made a lemon icing and we drizzled it on top of the cake. She added some sliced lemon garnish and it was so beautiful. I will make this many more times! Thank you.
I don’t have a springform pan, but I can I make this with an 8-inch square cake pan?
Yes! Just adjust the baking time and test for doneness with a toothpick.
Thank you for this lovely recipe. Everytime I make it, it has rave reviews s and disappears! One of my favorite go to recipes!
Thanks Bren! I’m so happy to hear that 🙂
Made this yesterday and it’s delicious – even better the next day. Glad it can be frozen because I can’t stop eating it! Two thumbs up from my husband, as well. Made exactly as the instructions stated.
I was reading the directions Do I add the baking soda into the flour then add? Or is it added to the wet ingredients? Also, do you drain the ricotta to get excess moisture out?
Yes on draining the ricotta and on adding the baking soda to the wet ingredients. Hope this helps!
I made this cake and when I first tasted itI wasn’t sure but then I started eating it the next morning with my tea and I found that I loved it even though to me it’s a very strange cake..also mine is not light and fluffy at all…it is dense but I still love it …and i beat the ricotta into the sugar and butter mixture 5 minutes..and my cake is only 1& 1/2 inches high…how do I get it light and fluffy ?? But I still love it !!
Where has this been all my life?! Mine a little dense, still delicious but my next one butter, eggs and ricotta will be room temperature.
Am I to understand no refrigeration necessary for 3 days after baking?
It should be fine in an airtight container at room temperature. That’s how my Nonna always kept her cakes. To be safe, you can always refrigerate!
Made the cake last night and it was a hit!
Definitely saving this recipe.
I have made this before and it was delicious! Can the flour be substituted with almond flour to make it gluten free?
Yes, but it will change the texture of the cake and make it much more dense.
Can I use almond flower instead of the all purpose flower?
You can, but know that the almond flour will change the texture and make it more dense. Enjoy!
Amazingly light and fluffy and incredibly delicious! I made this tonight and my husband said it was the best cake I have ever made and he is a tough critic. I actually used gluten free flour and added a little more lemon juice as I’m a fan of lemons. Instead of the powdered sugar topping, I made a lemon whipped cream frosting. Thank you for sharing this deliciousness.
Thanks for mentioning the success you had with using gluten-free flour. This cake sounds delicious and I was wondering about using gluten-free flour. Did you rest the batter for 20-30 mimutes before baking? Thanks
I will try again. I failed to drain the ricotta and my cake was greasy and too moist. Baking is a scienc and I failed this time. Going shopping tomorrow and will try this one again. Love everything 🍋
Can I please check your baking temperature 350 degrees is Celsius or Fahrenheit?
Fahrenheit
I used this recipe a few months ago to make an orange ricotta cake, and it was the best thing I have ever made! Absolutely delicious! Today I will be making a lemon one for mother’s day!
I found a local ricotta maker in Providence, there was absolutely no water to press from the ricotta, and it was beautiful. I also use Caputo flour.
Is there a way to replace ricotta cheese to mascarpone?
I’ve never done that but it sounds like it would work. Let me know how it goes?
If I make the cake today, a day before Christmas..should I take the ring off the springform pan when I store the cake in the refrigerator?? This is our Christmas dessert and I can’t wait to try it!!
I would remove the ring. Hope you love it! Merry Christmas.
I have never had something come out so perfect in the first try! I was in an Air BnB with practically no tools to make this with and still it was delicious and moist. I can’t wait to try more of your recipes. This is definitely a keeper!
Yum!! Just did a trial run today for Christmas lunch and it’s absolutely perfect! Thanks so much for what will be a family favourite I’m sure 🙂
thanks for the comment! So happy you enjoyed it!
Can I use a Bundt pan? And can I just add baking powder if my flour isn’t self-rising? Thanks.
Hi. Yes, you can make this in a bundt cake pan. Also, the recipe doesn’t call for self-rising flour. All purpose flour and baking soda is what I recommend.
I just made the lemon ricotta cake as recipe stated except my pan was 8 1/2” so it took a bit longer to bake. Looks absolutely delicious! Have not cut into it yet. Thank you for sharing.
I made some ricotta yesterday so went looking for a way to use it and came across this receipe. It is AMAZING, so easy made too. Definitely a keeper 💛
Thank you! 🙂
Hi
Baking soda (bread soda in Ireland) and baking powder are different so what do I use please?
Recipe has cups and sticks of butter. Is it cups PLUS sticks?
Use baking soda in this recipe and the cups amount for the butter. Hope this helps!
Can you freeze this cake?
Yes! Just freeze in an airtight container for up to two months.
I just made this cake and wow! It’s so moist. I used Irish salted butter and it came out fine (whew). Also it’s sweet enough without a lot of powdered sugar but used it to make it look pretty.
Wow—just wow!! This was a wonderful from scratch cake. I added blueberries—it was over the top delicious!!
Wonderful! I made this twice following the recipe exactly except instead of powdered sugar I used coconut. I added extra coconut with lemon zest after it was baked. I’m at 4500′ and usually have to bake things longer than usual. This was best baked shorter. The first time it baked for 47 minutes and it was good, but 44 minutes was perfect…super moist and delicious. This recipe is a keeper.
Thanks for all of the great tips! Glad you enjoyed the cake 🙂
Can i freeze this cake?
Yes! It freezes beautifully. Just be sure to store it in an airtight container.
OMG sooo good!!
This is the third cheesecake,I have made in a little over a month.
One ( the first) for company.The second for who ever wanted it now one for a family gathering.
I made it & it was Beautiful
Very good cake nice and light not super sweet.
My wife loved it.
I’m a bloke it was simple enough.
Very simple and quick.
I’m going to try adding espresso to the mix minus the lemon see what comes of it With a dusting of cocoa.
Do you use salted or unsalted butter?
You can use either. If using salted, just omit the additional salt in the recipe.
I’m made it and it looked beautiful, however, it was very dense, not “fluffy” at all. It stayed tall, didn’t sink or collapse. Tasted good, but would have been better if a lighter texture. Any tips on making it more light and fluffy?
Hi Julie. It sounds like you didn’t drain the ricotta well and/or beat it long enough with the butter and sugar. Next time, be sure the ricotta is well drained (over a fine mesh sieve) and make sure you beat it for the full 5 minutes using an electric mixer.
Wow! My husband – who doesn’t like lemon – has eaten 2 slices of the cake and it is still warm. I went exactly by the recipe and watched the video, to see what the batter looked like at each stage. I wish I could upload a photo, especially, to show it doesn’t sag in middle, if you go by the recipe. Beautifully rounded and golden brown.
Thanks so much for this, Anne! I appreciate the comment and I’m so happy you and your hubby enjoyed the cake! 🙂
How do you drain the ricotta?
Place the ricotta in a fine mesh sieve set over a bowl to drain. Hope that helps!
Beautiful recipe, I used almond flour and mixed on medium for 5 minutes, then put in one teaspoon of baking soda, stirred for one minute and into the pan. It came out gorgeous, delicate and so tasty. Thank you for a fabulous recipe
Love that you had great results using almond flour! I know other readers are interested in hearing this. Thank you for sharing!
this cake with lemon and ricotta looks so moist and soft, the perfect dessert to enjoy with afternoon tea!
@thisiswholesome, do u use all purpose flour or self rising
I used King Arthur all purpose. Turned out perfect!
I don’t have a springform pan. Can I use a different one?
You can use a 9 inch cake pan or even a bundt cake pan.
I can’t wait to make this for brunch this weekend, looks amazing!!!
It’s the perfect brunch recipe! Enjoy!
Hi. I bought a huge container of ricotta. How many cup(s) do you use for 15 0z please and thank you
about 2 cups
Do you use unsalted butter for the lemon ricotta cake?
Yes
Today I made this for the second time. One of the best cakes I’ve ever had. I follow the instructions to the t and had no problems. Now I’m going to double wrap and freeze it for Christmas. Thanks. You’ve got another fan!
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!
@Tisha, it’s delicious and a crowd favorite
I just made this delicious cake. I followed the recipe and it was easy and came out perfect. It’s a great way to use leftover ricotta cheese. Thank you for sharing this recipe.
Thanks Barbara. Happy to hear you enjoyed it 🙂
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
This was a smash it. I made it for Easter! Made a practice run first and then I made it again but I made it into a tier cake which came out amazing!
Definitely recommend was a great combination. I had No leftovers it was the best dessert.
Doesn’t need baking powder?
Nope. The baking soda is plenty to help this rise. Hope you love the recipe!
What flour do you use plain / self raising
I use just regular all purpose flour.
Can almond flour be used?
Almond flour would make this too dense. If you are looking for a gluten-free option, I would recommend using a cup-for-cup gluten free flour mixture like King Arthur’s.
This cake is everything it’s promised to be! Follow the directions and you will not be disappointed. Thank you for sharing this recipe. It will now be part of my regular favourites!
Is it plain flour or self raising flour please?
plain all-purpose flour
Hi- it is unsalted butter just softened not melted correct?
Yes. Use room temperature butter for this recipe. Enjoy!
Hello…how much the Ricotta cheese on grames????
425 grams of ricotta
Can you use almond flour
I have never made this with almond flour but I can imagine it would yield a much more dense cake. However, I bet the flavor would still be great!
@Linda, I make this with almond flour every time and it comes put perfectly, I use the same measurements too.
@Kristin,
Is almond flour made of only almonds or is it a mixture?
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
I don’t usually comment, but OMG. That was the best cake I’ve ever made. I ate 2 hearty slices and didn’t want to share. My picky son ate one bite and was hooked. I’ll be making this again and again. Thank you for sharing this amazing recipe.
So happy you all loved it! 🙂
I’d like to make the cake without the lemon as my husband has chemical sensitivities. I can usually substitute Citric acid for the flavour but am wondering if I’d have to add some other liquid in place of the juice . Could you please advise me ? Thank you
You can add milk in place of the lemon. Or, for a chocolate version of this cake check out: https://thisitaliankitchen.com/chocolate-chip-ricotta-cake/
The cake drops slightly. Do you think I have not cooked it long enough
It’s possible. It’s also possible that you didn’t beat the ricotta enough or the measurements were off. Hope you love it anyway!
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!
I bake for weeks before Christmas and am trying this recipe for the first time. I need to freeze it, but think I could dust with icing sugar at the time of distribution. What do you think?
This cake freezes beautifully. Just defrost in the refrigerator up a day in advance and sprinkle with powdered sugar before serving. Enjoy!
eating a slightly warm cake right now and it’s so good I could eat the entire thing today. I don’t want to haha. I mean, I doooo…. could you slice into individual portions and freeze and defrost in the fridge one/more at a time?
yay! Yes, that would work 🙂
Can I freeze the entire cake then decorate it later???
absolutely!
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!
I’ve made this cake 1/2 a dozen times and it’s always a hit! Thanks for sharing this recipe!! Have you ever made the batter ahead of time and then bake the next day?
So happy you love the cake! I don’t think it’s a good idea to make the batter ahead for this recipe. When using baking soda, you have to bake immediately otherwise it won’t rise correctly. However, the cake is delicious when baked ahead… it lasts at least a week in the refrigerator!
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!
The coconut flour will just disappoint you, as it is very dry and takes all the moisture out. Use almond flour instead, but remember that it bakes differently and it is more oily.
Thanks for the tip!
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.
I baked this cake twice and although taste lovely the texture is very dense. Is it normal? Looking at the video it is light and fluffy. I followed the recipe very carefully.
This is an absolutely perfect cake. I followed the recipe to the letter, and was not disappointed. I beat the butter and sugar together for approximately 2 minutes, then added whole-milk ricotta and mixed it for 5 minutes. When I added the flour, I stirred it in by hand so it wouldn’t be over mixed. My lemon produced about 1/4 cup juice.
@Magda Lawrence, beat the ricotta mixture at least 8 minutes and don’t over blend the flour. I fold it in and mix for about 10 seconds
Is the ricotta amount by weight or by volume?
by weight
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!!!
I just finished baking this cake. It smells delicious. It took the full 55 min on the convection setting. The only question I have is why did it crack on the top. Just like a cheesecake that is overbeaten. I beat it for the 5 minutes you suggested
It’s hard to pinpoint why it would crack. Perhaps the oven temp was off when it put it in. I hope it tasted delicious either way!
Hi! Would you recommend using salted or unsalted butter?
Use unsalted if you have it.
Has anyone tried this with gluten free flour? If so, which brand as they all produce different results.
I have a tree nut allergy and a celiac in the house so I can’t use almond flour. Thanks for any suggestions.
@Karen, I am celiac and made this today using King Arthur flour blend. It turned out exactly like an all-purpose flour version. No one knew it was gluten free- to them it was just really great cake.
I followed all instructions carefully, unfortunately my cake turned out extremely dense and heavy. While it was baking the aroma was incredible, and so I was really looking forward to sharing this cake with family. I’ll try baking it again at some point.
Thanks for sharing your recipes.
Making this for my daughter’s 33rd birthday hoping for something a little less sweet and lemon cake sounds great on a hot Florida day.
I hope she loves it!
This cake turned out amazing! So light, with the perfect amount of lemon. I did sift the flower, soda and salt before adding.
So happy you loved it, Anne! 🙂
I made the cake this evening and like the lady in the earlier post, it turned out dense and hea vy. Also the lemon taste wasn’t discernable. I don’t know what I did wrong. I used one and a half teaspoons of baking powder as couldn’t find baking soda. Maybe I didn’t cream the butter, sugar and ricotta for long enough?
Sorry to hear about that. It could be that you didn’t use enough baking powder to sub for the baking soda. Also, you really need to cream the ricotta so that it’s fluffy. I hope you give it another try… it’s a delicious cake!
This is a great recipe because it’s quick and easy to put together, but mine didn’t get done in the middle and I’m not sure why. This is the first recipe flop I have had in a very long time. I checked it at 45 min and could see by looking at it that it needed more time. Let it go the full 55 min and tested with toothpick and it came out clean so I started the cooking off process and the rim came off perfectly but when I flipped it over on the cooling rack and took off the bottom it was still soupy in the middle….put the bottom back on and put it in my air fryer and air baked it at 350 for 10 minutes but still soft in center when it cooled. Threw the middle away and are eating the rest which is delicious but what a mess. Will give it another try but not sure what went wrong. Followed directions exactly.
The best cake ever!!! Yes it is dense but its light at the same time, absolutely delicious!!! Can’t wait to make it again.
This cake was super easy to make and smells delicious 😋…. just came out of the oven👍🏼
Super easy to make and the family absolutely loved it. This will be a repeat dessert for sure!
Just made this today but used only 1 cup of sugar. Hands down the best dessert I’ve ever made. I love the lemony flavor and wasn’t too sweet and the dense pudding like texture was divine! My husband and I had to walk away from the kitchen so we wouldn’t be further tempted to polish off the entire thing in 1 sitting. I love that it was so easy and very little mess in the kitchen after. Love love love! Would this recipe work substituting with almond flour? (I believe the traditional version is almond or semolina flour?)
Thanks!
So happy you loved it! Traditional almond flour may be too dense. You could try substituting half flour and half almond flour and see how that works out.
I’ve made this cake previously and loved it. This summer I tried with almond flour and would recommend against it. Even with only half/half it becomes way too dense and with little to no recognizable flavour benefits.
So happy you loved it! Thanks for the tip on the almond flour.
One of the best recipes, turned out perfectly moist and lemony. Love it, it’s a keeper. Wish I could share a picture.
Can’t believe how easy this was to make!
Delicious!!! Not too tart or too sweet The cake was a big hit for a small family gathering. Thank you for sharing.
Absolutely delicious, except it was dense. My family simply loved it.
Is there any difference between Baking Soda and Bi Carbonate of Soda.
Thank you for sharing this amazing Lemon Ricotta Cake rescipe.s
Made this today and it turned out perfectly. The crumb was light and the flavor is perfect. Hint of lemon and not too sweet. Followed the recipe exactly as written. This is a keeper!
Thank you, this recipe is fantastic! Can’t wait to make it again 🙂
This cake is so so amazing. I made it once and planning to make again but maybe with less sugar. Will it affect the cake texture/rise or anything if I halve the sugar?
The best ricotta cake! I have made many versions and this is incredibly light and moist with perfect amount of lemon. We top it with fresh seasonal fruit. Gorgeous !
I’m so happy to hear that!
Amazingly fluffy and moist cake! The flavor is delicious without being cloyingly sweet. The first time I made it I followed the directions as written. The second time I made it I added a 1/2 cup of mini chocolate chips. I love citrus flavors with chocolate and thought it would be a nice addition. Equally delicious!
YUM! What a great addition. So happy you loved it!
Absolutely delicious. I was visiting friends in Tucson AZ and had to us a 9” cake pan so I lined the pan with parchment and made a parchment collar to give the pan more depth. I brought the butter, ricotta and eggs to room temperature before starting and once the butter and sugar were beaten light and fluffy I then added the ricotta and beat a full five minutes before adding the rest of the ingredients according to the recipe. Lastly, I combined and carefully folded the baking soda, salt and flour into the batter just till incorporated and poured it into the prepared pan and gently leveled the batter with a spatula as in the video. I baked it a full 55 minutes and it was a rich golden on the edges with a few slight cracks just beginning to appear on top. It did not sink, even after I turned it out of the cake pan. It looked exactly like yours, was light, fluffy and lemony delicious. I served it with a blueberry compote made by simmering fresh berries with a little sugar, then cooling. The dessert was perfect and transported me right back to 2018 in the Tuscan countryside. Thank you so much for this recipe!
I’m making mine now!
Wonderful! Let me know how it turns out.
FABULOUS! Thank you for the wonderful recipe. I’m not a huge dessert fan but this is just perfect. It’s not too sweet and the texture and flavor are wonderful
So happy you loved it! 🙂
I made this cake today and it was absolutely delicious! Will keep making it. Thank you!
hi there, how long would you bake it in a 8-inch tin? thanks 🙂
I would add about 5 minutes. But the best way to test for doneness is using a toothpick. Hope you love the cake!
I made this today and I found it to be wonderful. It was fluffy and full of flavor. I especially liked that the edges had a slight caramelization to to them to add texture.
I do want to say that I found the first reviews on this recipe to be very misleading. Many of the initial reviewers gave the recipe 5 stars but many of them state that they didn’t even make the recipe. You can’t claim that a recipe is outstanding when you have no idea if the actual recipe turns out or whether it tastes good. We need to be able to trust the rating system that if the recipe has a lot of 5-stars, then that should mean that it has been tested and approved by the reviewers. Fortunately, this one did pass my test with flying colors.
So happy you loved the cake!
Cannot wait to bake this tomorrow, it it OK to use almond flour?
I haven’t tried with almond flour. Let me know how it turns out for you.
The cake turned out delicious. It did sink a bit in the middle due to being slightly underbaked – 55 min is a must. To ensure it was not too dense (after reading comments) I decided to whip the egg whites and gently add them at the end. Might try to use baking powder as the taste of soda is a bit too strong in my opinion. Surely will be making it again.
Everyone in our house loved it! Delicious!
So happy to hear that!
This recipe is amazing. I doubled the recipe to make enough for a 3 layer cake with an almond buttercream and fresh sugared fruit. Recieved rave reviews from my guests. Will definitely make again!
What a great idea! I bet it was delicious!! Thanks for the great comment 🙂
Darn I bought part skim ricotta by mistake. Would that work? Excited to make this!!!!
Yes! That would absolutely work.
Went back to the store and bought whole milk ricotta. OMG this was amazing! Served it last night after a mediterranean feast. Eating leftovers for breakfast. Both equally appropriate and delicious. Thank you for posting this recipe.
So happy loved it! I like to eat it for breakfast too 🙂
My first time doing a ricotta cake and it was devine. Easy enough to make again easily and it was fluffy and beautiful.
I have just made this for my wife’s birthday. It really is an excellent cake, rich and moist but still light with a lovely balance of lemon and vanilla flavours that is very Italian. Many thanks for the recipe which looks foolproof (it didn’t beat me anyway). (I used self-raising flour and cut the soda out.)
Tremendous recipe and a great surprise for Thanksgiving. My friends loved it and so did we. Easy! Thank you…definitely will make it again!
I’ve made this twice in the last 2 weeks, and both times it has been a big hit. The texture is unique; it is not dense like a pound cake and not light like a layer cake – just moist and absolutely delicious! I love that it is not overly rich or sweet and does not require frosting. I’ll be using this recipe frequently, I’m sure! Thank you for sharing.
Hello! This is one of my favorite cakes EVER! But I’m having an issue. In order to get the middle to cook fully, the sides and bottom get hard/almost burnt. What do I need to adjust? I’m using a 9inch spring pan and baking at 350 for 50 minutes.
You can try wrapping the outer edge and top of the pan with foil during the last half of baking and see if that helps to even it out.
Can I use small amount of cream cheese with ricotta?
I’ve never tried that but it sounds like it would work!
Made this cake. Smells delicious. It was ready to come out of the oven at 40 minutes, I noticed it was starting to pull away from the sides of the cake pan. I used a 9″ x 3″ springform, good thing as the cake did indeed rise.
Going to make this for Christmas Eve dessert – will be adding biscotti crust and also raspberry jam topping with fresh raspberries, blueberries and blackberries – looking forward to this – sounds amazing!!
Hi i followed all the steps and actually rose nicely in the oven but one out it deflately quite a bit.
So i cut it to taste , the taste was there but the texture looked granular,dense and wet looking, like it was too much butter. when i added the flour i wood spooned in well i was afraid too over mix with the hand beater.
I ‘ll make it again because i wanat to perfect it. Any ideas??
Frank
Make sure that you are really using a hand mixer to mix the ricotta with the butter and sugar; mix for about 4-5 minutes. This will make the cake fluffy and not dense. Hope this helps!
Absolutely delicious. For this cake and others I make, when it has finished baking and the cake tester is clean, I turn off the oven and let it sit there for about 10 mins. or so. This way it cools down very slowly and there is no sinking in the middle. Just watch it carefully though. For an almond puff that I make it actually sits in the oven for about 1/2 hour and cools down very slowly. No dips in the middle. Hope this helps.
Thanks for the tip! So happy you loved the cake 🙂
Agreed. When I saw how much my cake had puffed up I too let it cool in the oven for 5-10min just to be safe. The cake set with a perfectly flat top. No sinking at all.
I was looking for something different to do with ricotta cheese, besides pasta based dinners. I had over purchased ricotta and found this recipe. Easy to make, easy to cook, and amazing results. Thank you! Looking forward to trying more of your recipes!
Thanks for the comment! So happy you loved the recipe 🙂
This cake is fantastic!I followed the recipe to the letter other than using cake flour and processing my sugar so it was a little finer. Oh, and out of habit I pre-mixed my flour, salt and soda and folded them in gently by spoon at the end. Butter, cheese and eggs room temperature. Mixer for four minutes, plus another minute or two while adding eggs etc. I checked it at 45 minutes and there was a tiny bit on the toothpick, so I threw a piece of foil on top and set the timer for five more minutes. I was waiting anxiously for it to cool to see if I’d hit any pitfalls but it’s perfect. This will be a favorite! Thank you for the great recipe!
This is a fabulous cake. We love it. I have made it several times with excellent results. I think one key is really beating it as you instruct. I put on a timer. I am going to try it with gluten-free 1:1 flour for a friend with gluten intolerance. Have you done that before? Any suggestions?
I haven’t tried that before, but I bake a lot with gluten free flour and I think it would turn out great!
Absolutely wonderful! I served it with some fresh blueberry jam that was still warm and it was to die for. Thank you for this recipe.
This looks so good. Would it be ok if I reduce the sugar to 1 cup since my husband needs to watch his sugar intake?
Sure!
Hi iwoul like to know can I use rápido sugar?
Sorry, I’m not sure what that is. For this recipe I used regular granulated sugar.
I’m so disappointed. I’ve made this cake twice. Each time the toothpick comes out clean, but when I go to cut the cake, the center of the cake is undercooked and very loose. But not runny like a lava cake. I am using all fresh ingredients, following the recipe exactly, and have a reactively new oven. I even added a few extra minutes to the time on the second attempt. I’m going to check the oven temperature. But can’t think of why it isn’t turning out. Has anyone had this happen?
Whenever I’m testing to see if a cake is ready I always use a bamboo or metal skewer and insert it right to the bottom of the pan. That way I can tell whether what I’m baking is cooked all the way through. Also my oven must be a lot slower than normal because it took 1hr 15min for my cake to cook fully in the centre. As long as the top/sides of the cake aren’t getting too brown you can leave it in as long as it needs to cook properly – just keep an eye on it and recheck every 5min or so.
I really enjoyed the flavor of this cake! However, it was very dense and did not come out fluffy at all, like the picture. What do you think caused this to occur? I followed the recipe exactly and even creamed the butter, sugar, and ricotta together for 5 minutes. Any tips to prevent that from occurring?
Sorry the texture didn’t turn out for you. It’s hard for me to guess what went wrong without being there. Happy you enjoyed the flavor of the cake… it’s one of my favorites!
Very delicious! I didn’t have baking soda so I used double the amount of baking powder and it worked just fine!
I was so excited to try this recipe. Followed it to the letter. My issue, it took far longer than 55 minutes to bake. I thought it was baked but the bottom was still very wet. I had to flip it and cook the underneath. I think maybe I should have used a bundt pan instead of spring form pan. So disappointed. It is cooling now and I really hope after all this, by some small miracle, it turns out. Not sure what went wrong. My spring form pan has a glass bottom, could this have been the issue? I do a lot of baking and have never had this happen before. It smells amazing, let’s hope it tastes the same.
I bought an oven thermometer just for this cake. Mine is cooling now. It was easy to make. I can’t wait to taste it. Next time I’m going to use a round parchment on the pan bottom. The collar came off easily but the bottom is resisting. Easy fix.
I followed the recipe exactly and this cake turned out perfectly. Flavour and texture were perfect. I will definitely be making this again!
One of the best cakes I’ve had! I’ve made it over and over, it lasts no more than a day in my house. Thanks for sharing this amazing recipe ❤
Delicious and a big hit with the family! I could’ve eaten the entire cake myself though. Light, not too sweet, and great lemon flavor. Thank you for posting! The
Could you use limoncello in place of the lemon juice?
yes, absolutely!
This cake turned out perfect – fluffy, moist, absolutely delicious, and very pretty to boot. Definitely now on my “go-to” list for an easy, delicious, and close to perfect cake. I followed the directions about beating the ricotta with the butter and sugar for 4-5 minutes to ensure a fluffy cake and glad I did – it worked.
I have made this cake a few times. The flavours are delicious. My only problem is that is always drops in the centre once I open the oven door. Any suggestions? Perhaps I will give it another go and cook it 5 minutes longer. Or maybe I should use a hand mixer? This cake disappears in 24 hours in my house. I will make again for Easter with whip cream and berries.
Can I halve the ingredients to make a smaller cake? Any suggestions on what size of the baking pan I can use if I halve the ingredients ?
You could try using a 8 x 5 inch loaf pan.
This cake was Delicious. Will definitely be making this again, very easy too.
Here comes an idiot with a stupid question but when you say “ ¾ cup butter, softened 1 ½ sticks” is is it ¾ cup butter softened EQUALS 1 ½ sticks OR is it ¾ cup butter PLUS softened 1 ½ sticks? Just didn’t know if you incorporated the amount used for pan coating and cake or if it’s just that you helped by saying that ¾ cup butter
Is softened 1 ½ sticks. Sorry for this question but I dont want to mess up the recipe. Thank you.
Hi! Sorry for the confusion. The total amount of butter to be used is 3/4 cup, which is the same as 1 and a half sticks of butter. I hope this helps!
Omg I want to make this right now but I don’t have a lemon. Can I use lemon extract? Or an orange instead of lemon?
Looking for something lemony and found this gem. Made it for Easter 2021. Everyone loved it! Will make it again. Next, on to Turkey Sausage meatballs!
I made this and it was sooo good—will be making it again with Orange for company on Saturday night—and use almond instead of vanilla for flavor —-should I make whip cream for it or just serve it as it?
Almond would be delicious. I would use about half of the amount since it’s stronger than vanilla. Whipped cream is always a tasty idea! Enjoy!
I don’t normally rate recipes but this recipe is fantastic. Made it for some friends who say they don’t like dessert. They each had three slices. It’s not too sweet, but just sweet enough. Perfect recipe. Nothing I would change.
The best cake ever! I have made it twice already. First time it was with ricotta and second time with cream cheese. In both cases I used only half the required sugar, 2 eggs instead of 3 and baked for 38 mins. The cake is very moist when you eat it the same day, but gets dense when you eat it next day from the fridge. Still love it though.
I made the lemon ricotta cheese cake it was out standing. tomorrow I’m going to make the same one and put fresh plum halves in it.
I know you said that you can use a regular pan but could you use a Bundt cake pan? If so how would you alter the cooking time?
I would start checking for doneness with a toothpick around 40 minutes.
This cake is really delicious. I made it three times always good.
I am making it today as a request for my neighbors birthday.
It is scrumptious with chocolate chips.
Thank for this recipe👍
Followed instructions exactly and it baked to perfection, this is delicious! Fluffy, moist and flavourful. I sprinkled icing sugar over a serving, drizzled cherry compote over another and enjoyed it plain too. A keeper!
Thank you so much for this recipe. I made this for Mum for Mother’s Day this year and she absolutely loved it. It was so light and fluffy it almost melted in the mouth. Whipping the ricotta is the ultimate tip. I will definitely be making this one again.
Question: I only have a 10-inch springform pan and don’t want the cake to be too thin. What do you think if I increase the ingredients by 1/3, would that work?
I’ve never tried it before but it sounds like it would work!
I made this in a 10″ spring form pan – just increased the recipe by 1/3 and it was perfect. I kept a small amount to bake a small 4″ round just to see how it came out. Both were terrific, this recipe is a keeper!
I have never been a baker, but wanted to try this as it sounded so delicious. Well, I am so glad I did! It turned out so light and fluffy, with fantastic flavor!
Tomorrow, I’m going to try to make cupcakes with it, and also make a batch substituting orange for lemon, as I need to bring cupcakes to a Memorial Day gathering. Thanks for such a perfect recipe!
So good! We like it a bit less sweet, so the second time we cut the sugar in half and made it with 3/4 of a cup. It’s more of a personal preference, but it did turn out great either way! We paid it with seasonal berries and a little whipped cream, so get our sugar back this way. Also, we used full fat sheep’s milk ricotta from the farmers market, so it is pretty rich!
I was wondering – does this freeze well once baked? We thought we could freeze half for later.
This freezes great! I always just store mine in a ziplock bag. Enjoy!
Can I make it just with egg whites instead of whole eggs? so it will come out really fluffier
Thank you
Not sure. I’ve never tried it this way. Let me know how it turns out for you
hi rosalie ~ i separated the eggs and whipped the whites before folding them in ~ really makes a difference in the baked cake 😉
Recipe looks great and want to try it.
Most of the world measures ingredients in grams and ml.
How many grams of butter, ricotta, sugar, and flour does this recipe use?
Thank you for your answer!
Sorry I don’t have grams measurements on my website yet… something I’m looking to change to soon! You can use online tools to convert the recipe ingredients. Enjoy!
Hi
What size baking tin in cm is best to use. If you don’t have spring form will another one work? Is it also best to grate the butter into the recipe?
Not sure the conversion size in cm. You can use an online calculator to help with this. Other pans will work, you’ll just need to adjust cooking time. I use softened butter and it works just fine. Enjoy!
This looks so good! Can it be made gluten free too?
You can try using a gluten free flour for this recipe. I like the cup for cup brands.
Thanks for sharing! Does it keep long?
Yes! This cake lasts up to a week in refrigerator, or you can freeze for up to two months.
This recipe looks delicious. My question is. If I cut the recipe in half and used a 7” springform pan. Will it work.
I’ve never tried it, but it sounds like it would work. Just be sure to monitor the baking time
Can I add raspberries? About 1 1/2 cups?
yes! Raspberries would be a delicious addition to this recipe 🙂
Our family is always on the lookout for new lemony recipes and, being Italian myself, the idea of a ricotta cake sounded interesting. I baked this for my grandson’s going away dinner and it was a hit with everyone! It is exactly as described – light, fluffy and full of flavour. We had it with fresh local strawberries and, for some, whipped cream.
I am so happy you all loved it! Sounds amazing topped with strawberries and whipped cream 🙂
Can you add blueberries to the batter? If so, would 1 cup be good?
yes!
So delicious and so easy to make. I love the simplicity with such excellent results. It might be my new favorite!
Delicious, soft cake that literary melts in your mouth. I’ll definitely make it again. Thanks for sharing
Way way too much sugar. Replaced all purpose flour with 3 cups almond flour. Added one whipped egg white. Added juice and zest 2 lemons. Used homemade ricotta made with lemon juice. Baked approximately 70 minutes. Turned out great. Good flavor. Tender. Just way too much sugar. If make again will use half as much.
this is a delicious cake! i separated the eggs, whipped the whites and folded them into the batter, which definitely added some fluffiness to the fabulous finished product.
Fabulous cake! I’ve made it three times and the first two were trouble-free and gobbled up very quickly! On the third go-round, I discovered that I had inadvertently bought ricotta cheese that was identified as having been made with “Double Cream.” I decided to go ahead anyway and I baked it for the usual fifty minutes. It was WAY underdone (but still delicious although pretty gooey!). Would the double cream have been responsible for what happened? The edges were pretty firm, but the middle collapsed almost entirely even though toothpick came out clean. Maybe 15 extra minutes to compensate for the double cream? Or just be sure to check the label more carefully in the future…..
Thanks for sharing, so easy, moist and delicious! I added raspberries and it worked very well. Also used coconut oil instead of butter and honey instead of sugar to make it a little healthier and it worked great, still very moist and sweet.
What a great idea! So happy you loved it.
Just made this cake for my Italian grandparents and they LOVED it! And honestly, this was not difficult to make at all! I added some cut up pineapples as well and they paired nicely.
fantastic recipe thank you , I added and swirled lemon curd into to the top before cooking and didn’t put sugar non top
Cake was fab will be my go to cake can you freeze the cake
So happy you loved it! You can freeze in an airtight container for up to a month.
This cake sounds wonderful, however, I would like to use oil instead of butter. Is it possible to do this?
I’ve never tried with oil. Not certain how it will turn out.
Do you need to drain the ricotta first???
I never do
@Lisa Pilaitis, I drained the ricotta first. I ALWAYS do.
Can this lemon ricotta cake be frozen and still keep its texture?
yes!
I only have a 10 inch springform pan, would that make a huge difference? Thanks:)
It’ll work! Just monitor the baking time.
Do you need to sift the flour for this cake?
I normally don’t sift the flour ahead of time.
I want to ask you if it’s possible to use almond flour instead of all purpose regular flour. A family member is gluten free, and wants to know if this delicious recipe can use the almond flour, without affecting the taste or looks of this recipe.
Thank you!!
Sara
I would use gluten-free flour instead. Almond flour would make the cake too dense.
Delicious. It keeps well and is a great make-ahead option.
Hi there! I have an 8″ springform pan… does this recipe fill a 9″ pan pretty high? E.g. could I use an 8″ pan or do you think it would overflow the pan while baking? TIA!
It should work. You’ll just have to bake it longer. Enjoy!
This is probably my favorite came to make, have one in the oven right now, delicious
Delicious!!! It came out so moist and yummy! Even my husband who does not like lemon flavored desserts had 2 pieces!
So happy to hear you both loved it! 🙂
I made this cake this week and it was absolutely delicious! Thank you. Can I make this with Truvia or Stevia?
So happy you liked it! I’ve never made it with anything other than real sugar so I can’t help there. Sorry
Can I use truvia or stevia. The cake was scumdelicious and would love to make it for a loved one with sugar issues!
This cake turned out so good. It is super moist and airie. I used oranges and orange zest instead of the lemon since I had no lemons at the time. My family loved it as well and everyone wanted another slice immediately. My husband could have eaten one pan by himself. We had to restrain him. Next time I will try the lemon. So soooo delicious. Thank you, thank you, thank you for sharing the recipe!!!!
I’m so happy you all loved it! Great idea to use orange instead. I’ll have to try that 🙂
This cake is definitely a winner!
It’s moist and fluffy make it according to the directions it comes out perfect!
This recipe was delicious and fairly easy to put together. I can’t wait to make it again.
Used a Meyer lemon and followed instructions. A really delicious cake. Thanks.
This will be a permanent addition to my recipes. Made this and it turned out beautiful. Not too sweet but just right. I used part skim ricotta with no problems. And i love that it’s so easy to make. I used a 9 inch cheesecake pan instead of a springform pan. Thanks for sharing!
My niece & I baked the cake this morning for Christmas– absolutely delicious & easy to make! Our only mod was to double the lemon zest because we both love lemon. Thank you so much for sharing the recipe.
I made this cake 3 times in the last three days for holiday parties. It’s been a hit every dinner!
This recipe was so easy and tasty. It was reminiscent of my grandma’s cannoli. It’s definitely a keeper.
Hi! I only have a loaf pan, a 9×9 glass or metal pan, or a 6” springform. Which of those would work best? Maybe I should just cut the recipe in half and use the springform? I don’t really care whether it looks nice; won’t be serving it to company.
I would use the 9 x 9 glass pan and just bake a bit longer.
This is a delicious, wonderfully light dessert. I make it every time we have company over for Italian food. It is not overly sweet and isn’t heavy, and makes a perfect dessert after a meal, or in the afternoon with a cup of coffee!
Awesome recipe! Followed it exactly but I did use orange juice & rind instead of lemon. Came out fabulous!!! Recipe made 1 foil loaf pan & 1 foil 5×8 pan from dollar store. Cook time was approx 50 min with both baking at same time. Only 1 issue… I can’t stop eating it! 1 pan was intended as a gift for our neighbor but when no one was home, I must say I wasn’t disappointed!!! Oh well… at least it’s a great excuse to make this again soon.
I have made this many times and it’s great and so easy. I didn’t have enough ricotta so I put in Greek yoghurt. I put a layer of batter then some blueberries In the middle then topped it with batter and it is great.
Sensational recipe! Everyone in my family loved it, I have gifted many of these cakes over the weeks. Such a lovely change. Thank you for sharing, highly recommend this one.
Made this delicious cake for the first time yesterday and I will make it again for sure. We all loved it ! Very dense and very moist. I made it in a heart shaped pan and it baked perfectly with no overflow. Thanks
Made this tonight! Perfectly fluffy and subtly sweet. Amazing! I topped with homemade whipped cream. Cannot wait to eat for breakfast!
Thank you so much for the delicious recipe. Great flavor and easy to make. My husband went on and on how I can make that for him anytime. The best part is he hates ricotta cheese. Won’t even try anything if it has ricotta in it. So kudos it’s a wonderful thing. Thank you will make this recipe often.
Wow! It came out perfect! My new go to cake.
Lemony delicious. Great for breakfast, dessert, or just with a cup of tea or coffee. Lovely.
Delicious cake. Everyone loved it! My new favorite!
Has anyone made this recipe in a bundt pan?
I’ve made this many times in a bundt pan! Bake for 40-50 minutes until a toothpick comes out clean. Enjoy!
Delicious! Can’t stop making it!
Thank you, Angela for sharing ❤
So happy you love it! 🙂
Really delicious and easy. Instead of a spring form I used a regular 9″ pan greased and lined with wax paper on the bottom. No problem unmolding. Thanks for sharing the recipe.
I followed this recipe to a tee…did not come out fluffy, but dense..but it was tasty.
I am puzzled.
Sorry to hear that. It’s possible you didn’t beat the ricotta long enough or it was too watery.
Hi, do you use caster sugar or regular white sugar? Thanks
I use regular white granulated sugar.
I made this yesterday for a birthday celebration for a 90 yo who loves lemon.
It was a huge hit, very delish. My springform pan leaked pretty badly but it was still amazing. Replacing my pan so I can make the almond ricotta cake recipe of yours.
Great recipe!
Che buono! this recipe is easy fast and absolutely Deliciously amazing!
I was careful to follow the instructions as posted as I had never made this type of cake before. Overall I think it turned out well, but next time I will add a bit more lemon juice. I will definitely make it again as I liked that it was light and not too sweet. I served it with fresh blueberries and raspberries.
My new favorite! The cake is not too sweet, has a lot of moisture, and the lemon lingers in your mouth for a long time. Thank you for sharing this delicious recipe. I love everything about it.
Your sweet comment made my day! So happy you loved it 🙂
What is the exact lemon juice and zest measurements? My cake wasn’t very lemony.
Lemons always seem to differ in their flavors. I use about a teaspoon of zest and 1/4 cup of juice. Feel free to add more if you want it extra lemony!
I made it today. Light and fluffy and delicious!! Can you make this into bars?
yes! You can bake in a square pan, just be sure to line it well so the bars come out easy. Also, you will need to adjust the baking time. Enjoy!
A comment and a question: My family and friends have eaten TWO of these stunningly delicious cakes in three days! Why don’t we prepare all of our cake pans with butter and powdered sugar?
Came out perfect. Served with blue berries and cool whip. Will make again.
This cake is absolutely delicious! It’s just lemony enough and not too sweet, and the ricotta makes it incredibly moist. And it takes no time to prepare!
Should the ricotta be drained first?
It’s not necessary unless you happen to have a very wet ricotta. I usually just add mine straight in from the container!
I love this recipe and make it regularly. Sometimes I scatter flaked almonds over the top before baking. A great recipe. Thank you so much for sharing 👌
Great idea to add the almonds! I’m so happy you love the recipe 🙂
Thank you! This cake was delicious and loved by all! I inadvertently used part-skim ricotta cheese, and it didn’t seem to make a difference. Next time, I’ll use full fat to compare. I plan to file this in my favorite dessert and coffee cake recipes slots!
Wonderful. Reminds me of when I lived in Italy
Wow, this cake was a big hit. Absolutely scrumptious!
Hello! If I needed to make this an eggless cake, should I substitute equal amounts for unsweetened apple sauce? Thank you!
I’ve never made this eggless. But I’ve heard that works for other recipes. Sorry I can’t help with this one.
Do you need to sift the flour?
I never do but it wouldn’t hurt!
Very good cake, not overly sweet, great with Limoncello. My springform pan dripped some butter in bottom of oven, next time I will put on cookie sheet with parchment.
Hi, Can you please tell me if you are measuring the ricotta by weight or by volume?
Thank you
measuring by weight
I made this for Christmas and everyone absolutely loved it !!!!! Thanks for the recipe.
The center of mine was still raw after over an hour in the oven so I scooped it out and put the cake back in. Maybe it was the Truvia sweet solutions? I cut off the uncooked parts and the cake was divine. A little sweet, maybe the sugar substitute again.
I’ve never cooked with Truvia, but I’m assuming that was the cause of the problem. Glad to hear it was delicious otherwise!
My first time with ricotta ….we loved the result. Used self raising flour and unsealed butter and baking powder…..slightly dense, but so tasty
Thank you
Just took this out of the oven 15 minutes ago. Lordy, I couldn’t wait for it to completely cool before I snuck a tiny slice. Oh, yes, this will be on the family favorites list! Made the recipe exactly as written. I used a fresh lemon off of our lemon tree. I now know what to do when I have an overabundance of lemons! Yum!! Thank you for sharing this delicious recipe.
so happy you loved it!
Hi, I made this today but I halved the recipe to make it in a loaf tin. I accidentally used baking powder instead of baking soda. It has turned out very dense and raw looking. Would that be the lack of baking soda would you say? Stills tastes lovely though!
That definitely could be the problem. Glad it still tasted delicious!
Can I make this in a 13 x 9 pan
Yes. You’ll just have to adjust cooking time.
I make this cake a lot. Just for my husband and I or a crowd. No fail receipt. Thanks
So happy you love it!
Can this Lemon Ricotta cake be made using Gluten Free flour?
I’ve never made this recipe with gluten-free flour, however I have made other baked goods with it which turn out good. Just note that the texture will be slightly different, but the flavor will still be there. Use the cup-for-cup GF flour if you have it.
Does it need to be refrigerated if made the night before and used for brunch the next day?
Refrigerate overnight. Dust with powdered sugar before serving. Enjoy!
Great lemony flavor. Turned out light and fluffy. It probably could have stood a few more minutes in the oven–I baked it for 55 or 56 minutes, but it was still pretty damp overall, although a toothpick came out clean. The top and sides were pretty brown, but bottom wasn’t at all. I would have used unsalted butter if it had been stated in the recipe–I didn’t see that until it was in the oven and I was reading through the comments. I did mix it for 5 minutes after adding the ricotta, but I saw later in the comments that you recommend around 8 minutes. All in all, we like the cake. Will make it again with those tweaks. Thanks!
This is amazing! Made for Easter brunch with gluten free flour. Also, I live at 7500’ and didn’t have to make any modifications for altitude —which is a win!
That’s so great! This is fantastic news for all of the gluten free bakers out there. Thanks for the comment!
I have been making this for awhile now, and it is always a hit. Light, yet moist, it follows my sometimes-heavy pasta meals so perfectly. And mid morning, a leftover slice with coffee is exquisite. This is a keeper forever. Thank you!
So happy you love it and it’s a forever recipe! 🙂
Best cake I have ever made. I am not a baker but this was easy and perfect!
This makes me so happy! Thanks for the comment 🙂
This cake has great lemon flavor delish, every oven is different I baked it 350 for 45 min checked it with toothpick needed a little more time , another 10 min done when I cut it, looked like it wasne’t baked enough a little dense on lower part of cake, I loved it anyway but next time willbake it longer
I’ve made this cake multiple times now because i love it so much! The one thing i do differently is double the amount lemon i use because i love lemon! Thank you so much for sharing this amazing recipe!!!!
So happy you love it!
I’ve made this recipe a couple of times and have loved it ever time. This time my lemon seemed extra juicy and yielded 1/3 cup of juice. Just wondering if there’s a standard volume measure for how much lemon juice to use?
I’m happy to hear you love the recipe! A standard-sized lemon will give about 2-3 tablespoons of juice, however I usually get about 1/4 cup from my lemons. As for zest, a tablespoon is standard in one lemon. Enjoy!
How do you lift cake off of base of pan? Thanks!
Once it’s cooled, you can lift if off with two spatulas. Or you can loosen it with a butter knife and slide it off onto a plate.
Can you use gluten free flour and would you have to change the amount of flour?
I’ve never made this recipe with GF flour. However, when I do bake with GF flour, I always use the cup for cup brand and just use the same amount.
Very nice except that one lemon and its zest gives very little lemon flavor at all. I might suggest more zest and lemon. Taste the batter for enough lemon flavor. 👍
i bought a very large container of ricotta a while back hoping to use it in a lasagna, as it’s the only thing i’ve ever made using ricotta. things happened and i wound up not making the lasagna, so i was stuck with 32oz of ricotta and no idea how to use it. i love lemons, so when i happened upon this recipe i knew i had to give it a try, and i’m so glad i did! temps are warming up here now and this cake (i’m keeping it in the fridge purely for personal preference) is just SO refreshing! i can see it being good with whipped cream and fresh fruit, with some kind of glaze, with powdered sugar, or plain! thank you so much for sharing!
I made a layer cake version with a cream cheese, lemon curd and zest frosting. My family adored it! My husband even said it’s better than anything chocolate, and I have never heard him prefer anything to chocolate confections!
Made this cake for a dinner party and my friend is complete obsessed. Now I’m making it for his birthday. He literally ate half the cake in a day.
This was easy and so, SO tasty. Served with a dusting of powdered sugar and fresh strawberries. Perfection.
Delicious! I also add mini chocolate chips, just because!
It’s a perfect cake. Not too sweet, perfectly moist, good for breakfast, lunch, dessert, snack, so delightful. I’ve made it twice in 2 weeks and already have the recipe memorized.
I have made this cake 3 times in the last few weeks, and have served it to company twice. It’s just that good. It’s really easy to make and comes out great. We have a lemon tree so I never have a shortage of lemons either. I wanted to mention though, that I do not think the calorie count listed in the recipe is correct. When I calculated it, the calories come out to 269 per slice (for 1/12 of the cake). For anyone who is interested, I made it the last time substituting granulated splenda for 1/3 of the sugar, and it still came out wonderful. That drops the calories to 239 per slice.
I just made this! So light and fluffy with explosion of lemon. My taste buds are doing a haooy dance!
The cake looks delicious and I’m planning on making it for the first time tomorrow. Do I need to drain the ricotta?
No necessary unless it appears really wet. Hope you love it!
This cake is perfection just as written. Thank you so much for the recipe, it’s delicious!
Thanks for the comment! So happy you enjoyed it! 🙂
it was delicious everyone in my family loved it 🙂
This is currently in the oven!
I didn’t see the videos until after, but my cake was significantly drier. It looks as though my volume of ricotta was higher despite the correct weight, and maybe my lemon could have been a bit dry?
If I find this happens next time, should I add more lemon juice to get the correct consistency? Maybe I could have over beaten it?
It’s hard to say what went wrong without being there. I hope it turned out delicious either way!
This is so darn good! Beating that ricotta is what makes it the most fluffy and melt in your mouth texture of any ricotta cake I’ve ever made! Thank you!
This is delicious! I made it exactly according to the recipe and beat the living daylights out of that ricotta like the recipe says. The texture is amazing too! Thank you for the recipe!
I just made this cake and it was perfectly moist and delicious. My husband is on his second slice.
Filled our mouths with joy!!!
Does this Ricotta cheesecake have to “ripen” like a New York style cheesecake for several hours before you eat it?
Hi. This is a recipe for a cake not a cheesecake… so no need to ripen!
Really moist! I think next time I will substitute lemon extract for the vanilla. My husband really enjoyed this cake.
Delicious! Followed recipe exactly and turned out fluffy and moist and tasty! Next time I’ll dump out the extra water on top of ricotta since the amount of liquid added definitely affects texture (also, my lemon was big with a lot of juice). Although cake was fluffy, I can tell by looking that it could have used a little less liquid. Thanks for this fabulous recipe!
My whole family loves this recipe! They ask for it over and over and it’s not difficult to make.
I made this cake 3 times and I have become the queen, in my kitchen, lol.
I am as crazy about this cake as my sons and their families! Thank you so much, for this recipe, it’s now our all time favorite♥️
Flavour was great but took a lot longer to bake in my springform pan. Has anyone tried baking it in a loaf pan or Bundt pan? If so what bake times would you suggest? Thanks.
Just ate this cake warm from the oven. It is simply superb. I reduced the amount of sugar to half (i usually do in all cakes) and it was still perfectly sweet. Recipe to keep.
This cake was delicious and everyone loved it. Although it looked like the picture and a toothpick came out clean, the bottom wasn’t as brown. I was afraid it didn’tbake long enough but the time was the same as the recipe. Any suggestions? Thank you.
Holy Moly! This is the first time I have made a ricotta cake and am taking it to a large gathering. Making something new is always nerve racking when you cannot test it before. I made this in my mother’s 50 year old springform pan which is somewhat dented and misshapen, but still has her love there. I was able to snag a taste off of the bottom of the pan when getting it on the plate. It is amazing!! Even my husband, who hates anything ricotta, says it is good (that is his highest praise). This one is a keeper for sure. Thank you from Texas
Very nice cake, all who tried it loved it. My husband said it was his favorite!
I’m so happy to hear that!
Being an Italian I love anything lemon and ricotta and this cake was amazing! Thanks for sharing!
Happy you loved it!
This cake was moist, delicious and simple to make. The perfect taste I added blueberries was wonderful! Thank you for your amazing recipe.
i’ve made several times for dinner party desserts and it’s always a hit. a sauce of blueberries adds some contrasts. i tend to increase (double) lemon zest for a bit more punch
This cake was phenomenal! I had ricotta in my fridge that I got to make lasagna but I didn’t end up using it, so I had everything I needed in my pantry. I love anything lemon flavored, but as long as it is not overwhelming, and this was just the perfect amount where it is not too lemony but enough where you can taste and smell the lemon. Perfectly sweet. I wouldn’t say this cake was dense, but a slice was filling and had a good weight to it. I would definitely make this again and again. Thank you for such a wonderful recipe!
Yay! Happy you loved it! 🙂
Can I use Baking powder instead of baking soda
You will need baking soda for this recipe.
I love this recipe, made a few adjustments after baking original recipe. I top with toasted almond and powdered sugar. Also used almond extract instead of vanilla extract. Adds a nice texture to cake..
This lemon ricotta cake is outstanding!!!! Just delicious, one in the oven know and I’ll make a few more and freeze them for the holidays.
Can you use double cream ricotta or just the regular whole milk ricotta? Thanks.
Double cream should work.
This cake was remarkable! Everyone loved it and my dad took several pieces home with him. I had it in the microwave for safekeeping (from the dogs) and when I served it, it was warm form the oven being on which made it really yummy. I will definitely make this cake again, and again, and again.
I almost never leave comments on recipes but this one…this one is so good! I also don’t tend to repeat recipes, always opting for new experiences, but this one….this one is so good I have made it more than a few times. All rave reviews, every time. Shared it many times as well. I have added blueberries once and that was excellent. I add just a touch of lemon extract to bump up that lemon flavor and use salted butter to grease the springform. Thank you so much for this wonderful cake experience!
What setting on the standing mixer do you recommend? I used 4 but wonder if it is too low. Also which attachment?
Use your mixer on a medium high setting. I always use the paddle attachment. Hope this helps!
I did everything as written and it was delicious ! Baked it for 60 minites because the tooth pick wasn’t coming out clean but this is certainly a crowd pleaser. As an ITALIAN American I am excited to share this cake with my parents today for NYE !
I should’ve thanked you for this long ago. Have made this several times, always turns out just right, and now its the number one requested item for me to bring to friends for dinner (and they’re very discerning cooks!).
This cake is absolutely delicious…so moist and lemony. I followed the instructions exactly and it came out perfect. It was so easy to make and will be a staple dessert in my home going forward. Thank you for sharing this scrumptious recipe.
This is a very good recipe, and the cake will bake true to it. Amazingly when this cake bakes, there is little doming in the middle but it is still cooked through. My only modification was to reduce the sugar. I usually cut down sugar from whatever a recipe posts, in this case I reduced it to about 3/4 cup and I still thought my cake was too sweet (although the ricotta cheese I used was already lemony and sweet). Everyone who tried it loved the cake and went back for seconds
Followed directions as written and the cake was perfect. Whipping the ricotta, butter, sugar mixture for 5 minutes is the key! Next time I’ll add more lemon zest.
This cake was a big hit! So moist and just delicious! I made it in a 9 x 13 glass pan. I lined it with tin foil. I don’t even think I needed it. Next time I will try to grease the glass pan with an pan.
Love the his cake and have made it several times. Even my Italian sister-in-law loves it! Can it be made is 8oz ramekins for individual servings? And c add n it be frozen? Thank you!
Yes and Yes! You’ll just have to adjust the baking time and start checking it after 15 minutes or so. Thanks for the comment! 🙂
Moist and delicious. Definitely will make it again.
Can you reduce the sugar & use gluten free flour baking mixes……
I’ve never made this with reduced sugar but I know other have (see comments/reviews) with good results. Gluten free flour should work fine. Enjoy!
Can you sub out ricotta for cream cheese?? TY
I wouldn’t recommend it. Cream cheese would completely change the texture of the cake.
I tried this cake last Saturday and it was out of this world. The texture was terrific, it had just the right amount of lemon flavor and sweetness. I had made it for a party and got many compliments. Thanks for the wonderful recipe!
I made this in the Lemon Nordic ware pan and it came out perfect. I did change the flour and used cake flour. I also folded it in so it would not over mix. Came out perfect and the taste was amazing. Another one is in the oven as I am typing this (my husband took the other to work to show it off).
Fantastic! Turned out perfect first time, followed recipe exactly. Every person commented on how delicious it was. And was super quick and easy. A real winner.
Wow this was perfect! So easy and I was able to use up the leftover ricotta from my lasagna. What I loved most about this cake (other than how incredibly moist it was), is that it is not overly sweet. I served it with a dollop of lightly sweetened whipped cream with lemon zest. So much better than a cake coated with super sweet frosting. The cake could be used as a base for other flavors too. I am definitely going to use this during berry season with some fresh compote!
Also want to note that I used reduced fat ricotta and it came out fine.
Hello Angela, could you please confirm if the amount of butter is ¾ cup =1.5 sticks or ¾cup+1.5 sticks together?
Thank you
one a half sticks of butter… total amount is 3/4 cup.
Terrific recipe! I substituted Monk Fruit 1:1 for the sugar and it turned out wonderfully. It did take an additional 25 minutes of bake time before the center set for some reason but the end result was fabulous.
That was… so good! Didn’t have a springform so mine came out looking kinda wonky, but that did not affect the flavor. Just do it like the recipe says. No need to reinvent the wheel.
Would you be able to use almond flour instead of AP flour?
I think using all almond flour would make the cake too dense.
Hi, can I use cake flour instead of all purpose?
sure!
Loved this cake! I’ve made ricotta pie before but this was easier and tastier!
I made it per the instructions and it was so delicious that everyone asked for the recipe! The ONLY thing I did differently was to make a simple lemon and conf sugar glaze for the top.
This is a keeper for sure!!
So happy you loved it! 🙂
can this be made with CAKE flour instead of regular flour?
yes
Hi Angela,
Do you recommend straining the ricotta to get rid of excess liquid before adding it to the mixture? I’m looking forward to making this for Easter! Thank you. 🙂
If the ricotta is very wet, then definitely strain it first.
Can this made into a layer cake by dividing the mix into two round cake pans or would it be best to just double the recipe and separate using two of the spring pans? And do you think a lemon butter icing would work?
I would recommend dividing the recipe as is into two 8-inch round cake pans. Be sure to spray and line the bottoms with parchment before baking, and test for doneness with a toothpick. A lemon butter icing sounds amazing!
Hi,
I know I’m doing something wrong! I’ve made this twice and both times it came out very dense-almost chewy, and sank quite a bit. (Tasted great though!) I followed the recipe exactly but my batter looks way looser/more liquid than yours-some liquid leaked out into the oven. Is that about how much I beat the ricotta, sugar, and butter or about how much flour I used? Could you estimate in grams how much your 1 1/2 cup of flour is? Standard King Arthur flour would be 180g but maybe that’s too little? I’d really like to crack this one because I can tell it’ll be great! Thanks!
It’s possible your ricotta is too wet. Try draining it over a fine mesh sieve before using. Also, be sure to mix for the full amount of time. I use about 200 grams of flour here.
This. Was. Awesome.! I was a little nervous but made this for Easter brunch and it was fantastic! Next year I will serve with whipped cream and berries but I just dusted with confectioners sugar and it looked great. Thanks for the approximate measurement for lemon juice in the comments and for an easy and delicious recipe!
This is a great recipe! My springform pan is 10 inches so it wasn’t as tall but still very light. My ricotta was on the wet side so I just whipped a little longer. This will be a regular in my house. I may try a bit more zest next time but otherwise wouldn’t change a thing.
This recipe is dangerous!! I made this cake and everyone couldn’t stop eating it, including the health fanatics. Thanks for this delicious recipe!
haha! Love this! I’m so happy you all enjoyed it 🙂
Made this for brunch this morning for my Cousin who also happens to be a chef and professor of food history in Italy. She’s published several cookbooks and Italian food history books. Needless to say I was fairly intimidated to be cooking for her. She absolutely LOVED it. The cake came out so moist and dense yet somehow light and lovely too. I made some candied lemon slices the night before and placed them atop the cake while it was still warm and they melted into the top of the cake gorgeously. Then a light dusting of powdered sugar and it was such a gorgeous cake. I have added this to my permanent collection of recipes needless to say.
Your comment made my day! I’m so happy your and your cousin enjoyed it! 🙂
This was a winner! Made exactly as written and served with raspberry gelato after a multi course italian feast. It was the perfect ending, light and not too sweet.
Made it with almonds, instead of flour and it turned really great.
Easy and nice recipe.
Cake is delicious! But I’m curious if I refrigerate it should I let it get to room temperature before serving? Or is it good cold?
I love this cake cold too! You really can’t go wrong either way 🙂
Thanks for the recipe – it turned out great!
Suggestion: would be nice if you provided the measurements in metric
Thanks for the comment Mia. Working on having a metric option for the site.
Thank you for a great recipe! I haven’t had the best luck making cakes but after making this I feel more co rodent and inspired.
Wondering if I can use pastry flour instead of AP?
I love that this recipe has given you confidence as a baker! I think pastry flour would work great here. Let me know how it goes. 🙂
This is absolutely my favorite cake recipe!! Sometimes I add blueberries or rasberries in the batter. I have also added fresh lavender on top for decoration. It is so versatile. I do have one question, does this cake freeze well?
Hi Margaret. So happy to hear you love this recipe. Yes, the cake freezes very well. Just make sure it is completely cooled before freezing and store in an airtight container. Enjoy!
I’ve made this cake twice: Once by myself and really paying attention to the details of the instructions – and another time with my son and half paying attention. First time it was great! Second time not so much. Don’t skimp on the details! Really make sure you are following all the directions regarding mixing. I was rushed the second time and it did not turn out well. But the first time – when I really took my time to make it – it was divine!
Hi Carolyn. Thanks for the comment. I agree that the details are super important in this recipe. I hope the second cake tasted just as delicious, even though not as fluffy 🙂
I finished baking the cake and it smells delicious. However, the center of the cake sunk a bit and there’s a small crack, neither of which a few blueberries can’t hide. Any idea why this may have happened. Plan on making another one over the weekend.
It could be that the batter wasn’t mixed thoroughly… you really need to whip the ricotta! I hope you enjoyed it either way 🙂
I made this recipe today for the first time and will be making it often! Using my own homemade ricotta, I followed this easy recipe and I have not had an even remotely super dessert in a very long time. So. Very. Good!
Hi Rita! I’m so happy you enjoyed the cake. It’s one of my favorites too 🙂
Excellent recipe- easy to follow with simple ingredients and delicious! The only change I made was using only 1/2 the sugar called for which was still plenty sweet for us. I made an error moving it to the cooling rack too soon which caused a crack in it – I blame it on family crowding me to get their first piece lol.
Excellent with part skim ricotta! Ran out of sugar so used only 1 cup plus 1 tablespoon -instead of the 1.5 cups per recipe – and it still tasted sweet. Will cut sugar by half next time. This recipe is a keeper!
It turns out perfect but knowing some small details is very important. Refrain from adding “just little extra”. Adjust time and temp for your particular environment or equipment as no two pans, ovens, or elevations will be the same. Weigh your ingredients using King Arthur’s ‘Ingredient Weight Chart’ (google it). Thank you for sharing such an amazing recipe!
great tips! Thanks 🙂
Amazing cake! Just the right sweetness, lovely lemon flavour and beautifully moist. Followed the directions exactly. As my husband said, “Where have you been all my life?” Thanks!
Haha! Love it!! This made my day 🙂
I made this today and it was delicious as well as a huge hit with family. I used King Arthur GF flour and it worked just fine. Cooking time ran to the long end – the full 55 minutes. I’m an experienced baker so it wasn’t any issue to keep an eye on things. I beat the sugar and butter for a super long time to get the fluff and it did not disappoint. I do love an old fashioned single layer cake that doesn’t need any icing and this came through with gorgeous buttery, lemony flavor.
Thanks so much for the comment Erika! People will love knowing that GF flour can be used here. 🙂
Can I use gluten free flour in this?
That should work!
I’ve made the cake several times and it is delicious. It does, however, come out dense. I have a question. The recipe calls for stirring in the dry ingredients but the video shows them being mixed in with an electric mixer. Which method should be used. I have discovered in my many years of baking that stirring in dry ingredients (until combined) and mixing in dry ingredients (with an electric/stand mixer) can provide a different end result in the baked goods. Thanks so much.
I usually just use a hand mixer because it is faster. Stirring would be the way to go to avoid over-mixing the batter. If your cake is still dense, try draining the ricotta more. Also, make sure are using an electric mixer to beat the ricotta with the butter and sugar for a full five minutes. Hope this helps!
I’m making this cake next week, and glad to see the comment about needing to drain the ricotta, as the recipe indicate that the ricotta needs to be drained.
I made this delicious cake tonight. Absolutely in my top 5 favorite cakes. So moist and a wonderful texture. Thanks so much for sharing!
Made cake with almond! Gorgeous flavor! I have made this cake three times now, everyone loves it! Thank You!
Honestly….. I’ve been obsessed with Ricotta cake since we had it in Rome this year and I’ve been through SIX different recipes, but they all turned out dense and not very nice. I therefore had very low hopes for this as I also had to convert all measurements. HOWEVER!!! This is soooo delicious that I could cry and it was perfect in first go. Definitely stick to the recipe and wip the ricotta for the 5 min. THANK YOU i can now die happy!
One of my favorite comments ever! So happy you finally found the recipe that works for you!! 🙂
This cake was amazing! Not too sweet and a lovely, light texture. I used one full, juicy Meyer lemon and the flavor really came through. My cake took a few extra minutes to bake than the recipe suggested and cracked a little on the top, but I just dusted with powdered sugar and topped with a few raspberries and you couldn’t notice anymore. I’ll be making this again!
Thanks, Luna! So happy you enjoyed it!
This our second time making this cake and it turned out perfectly both times. I used more ricotta this time as I needed to use it up and I had a Hugh lemon/ juice and zest , was absolutely Devine. The best cake you will make! ❤️
Thank you, Megan! I’m so happy you enjoy it 🙂
I would like to point out that you should resist the urge to open the oven while cooking , that way it won’t sink inward in the middle.
Great tip!
Hi Angela,
I’d like to bake this in a 13 x 9 x 2 inch pan. Should I double or triple the recipe? And for how long should I bake?
Thanks! Weijia
I would keep the recipe amount as is. You will end up with a slightly thinner cake, but doubling would be too much batter. Bake for about 30 minutes, and be sure to test for doneness with a toothpick.
Angela,
I’m making this for the first time and find that I have an 8” and a 10” spring form pan. Will either of these work?
Either will work great! You’ll just have to adjust the baking time and check for doneness using a toothpick. Enjoy!
Has anyone ever used cottage cheese instead of ricotta? I know I would need to blend it to get a smooth consistency, but not sure from a moisture content is similar for a cake.
I just made this cake tonight since I had leftover ricotta cheese I had from the lasagna I made. I followed the recipe exactly. Perfect texture, perfect taste. I am definitely making this again. This recipe is a keeper. Thank you.
Despite making up for 8 ounces of missing ricotta with cottage cheese, having just a small lemon and being distracted while watching a movie and missed mixing the ricotta for 4-5 minutes, this cake turned out to be delicious! Dense with a light crumb. Hubby and I can’t wait for the crushed strawberry sauce I wanted to make for it!
Wow, Wow, Wow! Followed the recipe exactly. Made sure that the butter, eggs and ricotta were room temperature and allso used 1/4 lemon juice which was stated in the comments. Served it with fresh raspberries and whipped cream and also by itself. Definitely a keeper. Gave some to my daughter to try after dinner at her house and received a text message after trying it…”Holy Smokes….This cake is amazing!”
Moreish!!! Husband said he could eat the entire cake. To be honest, I could too. I followed the recipe as it is. Thank you for such a great recipe.
Made for a Sunday dinner with extended family to test out the recipe for an upcoming bridal shower. “one of the best desserts I’ve ever had” per my mother and overall rave reviews from the rest of the family.
They thought it was bridal shower worthy!
I don’t have a spring pan,but I have a 10 inch tube pan, that lifts’ out from the sides . Can I use that?
That’s fine. Just be sure to use a toothpick to test for doneness. Enjoy!
Hi,
I am a fairly novice baker and I just made this cake. I followed your directions and it turned out fantastic. Not too sweet and very moist. I will add more lemon since the lemon did not come through as much I would like. I had to keep my husband away for it to cool. Lovely and easy dessert. I stenciled it with powdered sugar and served it with blackberry freezer jam from last summer. Thanks for this recipe, it is a keeper.
What a wonderfully moist and delicious cake. I made it exactly as directed with 3 exceptions: 1) my lemon was small so the lemon flavor in the finished cake was quite mild (I should have added a bit of extract); 2) I had all my ingredients at room temp but forgot to zest and juice the lemon ahead of time so my stand mixer just kept incorporating air into the batter while I tended to the lemon; 3) I wanted to share this cake with my sister and her family so I baked it in my two 6” USA cake pans (buttered and sprinkled with 10X sugar, the cakes popped right out.) Both cakes came out slightly rounded and did not fall a millimeter when cool. Perfection! We ate our with a dusting of 10X sugar but my sister made a tart lemon glaze for hers.
if your baking soda is older than 6 months opened or a couple years sealed check that its good by sprinkling it with vinegar. If it sizzles its good, remember those volcanoes we did as a kid! that could be why some had very dense cakes:(
Thanks for the tip, Vicki! Yes, I remember those volcanoes 🙂
Made this for Valentine’s day. I used an orange since we have a tree. Turned out perfect. Light and moist with a refreshing hint of orange. Hubby said, “Don’t lose this recipe.”
This is my go-to recipe to use homemade sheep ricotta! I often used homemade soft cheese in place of ricotta and it turns out beautifully too. The cake always turns out perfect. Thank you!!
I actually went to use my ricotta to find it had gone bad, so I substituted for a tub of marscapone cream and the cake turned out delicious still.
This was delicious! Light and tasty, perfect after an Italian dinner. Will definitely add this to my favorite desserts. I did drain the ricotta and topped the cake with powdered sugar and whipped cream. I was going to post a picture of my cake but was unable to do so.
This is a pretty good recipe. I found it by googling “ricotta cake.” I had some extra ricotta leftover from making lasagne, and I knew that it was a thing so I set out to find a good recipe. I also had a lot of butter so this one was the ticket. All the mixed reviews in the comments did scare me a little, but overall it was a good dessert. I ended up baking it for more like 55-60ish mins because it stayed so wiggly in the middle until then; I honestly wish I would’ve taken it out right at 55 anyways. I had to substitute about 3 oz of plain whole fat yogurt because I was 3 oz short on ricotta. I also added a teaspoon or so extra of lemon juice because one didn’t seem to produce enough juice. I almost doubled the vanilla as I usually do in recipes. Other than those things, I followed the recipe exactly. I don’t know if I’d make it again, just because I don’t love the ricotta flavor. I’d rather a sour cream coffee cake, personally. The main issue I had was the slight over baking. My husband likes to give Paul Hollywood-esque feedback (he thinks), and his verdict was “it’s slightly over baked, which is a shame because it has such a lovely flavor,” LOL. It was still a hit at the dinner party and we have been eating the leftovers with our coffee. Thanks!
I’m planning to make this this weekend. Problem is, I live in Denver and am not a baker; how do I adjust this for high altitude baking?
I would increase the oven temperature by 15 degrees. It also may take longer to cook, so be sure to test the cake for doneness using a toothpick. Hope this helps!
I made this exactly from the recipe and it was perfect! Moist and full of lemony flavor. A favorite go to recipe from now on.
Hi Angela.
Quick question, How do you make sure the ricotta is not wet? What is the best method to remove the excess liquid? And I apologize if you have provided this answer already – there were too many comments to read through them all.
Thank you
No problem! I always just place my ricotta in a fine mesh sieve set over a bowl and let it drain that way. Hope that helps!
This recipe is by far the best lemon pound cake I’ve ever made! It was delicious!!! The cake is moist and flavorful. My springform pan decided to not close so I used a Bundt pan. 45 minutes and it was done! I will be making all of these ricotta cakes!!!! Thanks so much for the recipe 🌞🌞🌞
Made this with PC Gluten Free flour and it turned out beautifully!
I’m so happy to hear that 🙂
How long would you bake it if you divided it into smaller spring form pans? Like 3, 4in pans?
I would guess about 20-30 minutes. You’ll have to check for doneness using a toothpick.
This is the bomb! I made it exactly as the recipe and it tasted so delicious beautifully moist! I even baked another one and took it to a friend’s dinner party and it was all gone in a jiffy! So many compliments too! This will be on regular rotation now in our home. I will try powdered monk fruit next time. Thank you for the recipe!
I love this recipe! I follow it exactly except I split the mix into two round 9 inch pans and bake for 25 minutes. They turn out perfect! I never have any issues with it sinking in the middle. I cream the butter and sugar together for three minutes the mix in the ricotta for five. I always make sure not to over mix the flour once it’s added.
Excellent recipe! Is draining the ricotta essential? If so, please consider adding that step to the actual recipe to prevent failed outcomes of too dense cakes.
An very delicious cake. Simple to make and received a lot of compliments. Thank you. the lemon is not overpowering and was well liked by all..
Have made this 3 times- to rave reviews. My sweetheart wants me to make this when his mother comes to visit from Italy. Quite the compliment!
My new favourite cake! Brilliant recipe, thank you 🙏
Loved this recipe. I folded in some fresh raspberry and dusted the top with icing sugar.
This was absolutely amazing! I made 2/3rd of the recipe (I didn’t have enough ricotta) but added the full 1/2 tsp of baking soda, it rose well and leveled perfectly after baking, it’s super soft, moist and delicious. I topped it with lemon custard cream! I see a lot of people saying that it didn’t rise/sank after baking, maybe you could also add a tad more baking soda than needed just to be safe 😀
Beautiful. Light melt in your mouth delicious.
In your comment response you say to use 205 grams of flour but your recipe says use 1.5 cups of flour. Which is the correct amount. Internet says 1.5 c of flour is 187 grams. I made the cake according to recipe and it did sink somewhat so wonder if more flour (205 gr) could have prevented that. Thanks
Always go with grams to get the most accurate measurement. I’m sorry to hear that your cake sunk, I think it could have been that you needed a bit more flour. I hope it was delicious!
I was nervous about making this cake after some of the reviews commented that the cake was dense/undercooked in the middle. Was very careful to follow the recipe, and also made sure my ricotta was somewhat room temperature before mixing it in with the butter and sugar. Also baked for 55 minutes– when I opened the oven I was astonished to see a beautifully risen cake! As it cooled, it did fall a bit, so it wasn’t quite as fluffy as when I first took it out of the oven, but not at all “sunken”. I made a simple lemon glaze of lemon juice, powdered sugar, and a splash of vanilla to coat the top, and also made a strawberry jam to eat with it. It was heavenly! It definitely had more of a pound cake texture than a traditional cake texture, so keep that in mind if pound cake isn’t your thing. I thoroughly enjoyed it, and would recommend the lemon glaze to others! The cake itself isn’t very sweet, but I liked it that way.
Absolutely perfect!!! We enjoyed it while it was still a little warm with a scoop of vanilla ice cream. Followed the recipe exactly and it was heavenly.