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    Home » Italian Recipes

    Italian Lemon Ricotta Cake | Light & Moist Recipe

    February 2, 2020 by angelakallison 412 Comments

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    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.

    Italian Lemon Ricotta Cake on a white plate.

    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.

    Italian Lemon Ricotta Cake

    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.

    dessert on a table with a red checkered napkin.

    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.

    slice of cake on a plate with cut cake in the background.

    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.

    Limoncello ricotta cake with candied lemon peel on a white platter.
    Limoncello Ricotta Cake from This Delicious House

    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.

    springform pan with cooled cake inside.

    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.

    serving knife pulling out a slice of cake.

    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 recipe
    Print Recipe
    4.96 from 293 votes

    Italian Lemon Ricotta Cake

    This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
    Prep Time12 mins
    Cook Time55 mins
    Total Time1 hr 7 mins
    Course: Breakfast, Dessert
    Cuisine: Italian
    Keyword: Almond Ricotta Cake, lemon cake, lemon ricotta cake
    Servings: 12 servings
    Calories: 217kcal
    Author: Angela Allison
    Cost: 9-11

    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

    This is a great make ahead recipe. Refrigerate in an airtight container for up to a week. Or you can store in a domed pedestal on the counter at room temperature for three days. 

    Nutrition

    Calories: 217kcal
    Italian Lemon Ricotta Cake
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    Reader Interactions

    Comments

    1. Julie

      February 03, 2020 at 9:51 am

      5 stars
      Wonderfully fluffy and delicious! I love anything lemon. Thanks for sharing!

      Reply
      • Aileen

        November 13, 2022 at 10:54 am

        Hi, how many minutes you creamed the butter and sugar before adding the ricotta? Thank you

        Reply
        • angelakallison

          November 15, 2022 at 4:09 am

          about 2 minutes

          Reply
          • Kristi

            December 17, 2022 at 4:16 pm

            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 .

            Reply
            • angelakallison

              December 24, 2022 at 7:14 am

              Hi Kristi. Next time follow my instructions as written rather than the comments. I think you'll have a much better result.

            • Tuma

              January 16, 2023 at 4:50 am

              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.

            • angelakallison

              January 17, 2023 at 5:18 am

              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!

          • Gayle

            December 23, 2022 at 11:41 pm

            Angela can you substitute butter with oil?

            Reply
            • angelakallison

              December 24, 2022 at 7:11 am

              I've never tried that but I think melted butter would work. Enjoy!

          • Lana

            January 01, 2023 at 7:34 pm

            5 stars
            Easy and delicious - I had leftover ricotta from making lasagna and made this with it - amazingly delicious and was not difficult!

            Reply
        • Heather

          January 22, 2023 at 10:14 am

          I don't have a springform pan, but I can I make this with an 8-inch square cake pan?

          Reply
          • angelakallison

            February 02, 2023 at 4:52 am

            Yes! Just adjust the baking time and test for doneness with a toothpick.

            Reply
      • Mam

        November 21, 2022 at 12:02 pm

        Is there a way to replace ricotta cheese to mascarpone?

        Reply
        • angelakallison

          November 23, 2022 at 6:33 pm

          I've never done that but it sounds like it would work. Let me know how it goes?

          Reply
          • Judy

            December 24, 2022 at 4:08 am

            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!!

            Reply
            • angelakallison

              December 24, 2022 at 7:11 am

              I would remove the ring. Hope you love it! Merry Christmas.

      • Danielle

        November 26, 2022 at 9:55 pm

        5 stars
        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 🙂

        Reply
        • angelakallison

          November 30, 2022 at 10:30 am

          thanks for the comment! So happy you enjoyed it!

          Reply
      • Patty

        January 14, 2023 at 1:44 pm

        5 stars
        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.

        Reply
    2. thisiswholesome

      February 03, 2020 at 10:00 am

      5 stars
      this cake with lemon and ricotta looks so moist and soft, the perfect dessert to enjoy with afternoon tea!

      Reply
      • Stephanie Moore

        December 19, 2021 at 11:03 am

        @thisiswholesome, do u use all purpose flour or self rising

        Reply
        • Jaki

          January 01, 2023 at 9:04 am

          I used King Arthur all purpose. Turned out perfect!

          Reply
      • Penny

        February 01, 2023 at 12:07 pm

        I don't have a springform pan. Can I use a different one?

        Reply
        • angelakallison

          February 02, 2023 at 4:47 am

          You can use a 9 inch cake pan or even a bundt cake pan.

          Reply
    3. Tawnie Kroll

      February 03, 2020 at 10:04 am

      5 stars
      I can't wait to make this for brunch this weekend, looks amazing!!!

      Reply
      • angelakallison

        February 03, 2020 at 10:34 am

        It's the perfect brunch recipe! Enjoy!

        Reply
        • Shelley

          February 23, 2021 at 9:46 pm

          Hi. I bought a huge container of ricotta. How many cup(s) do you use for 15 0z please and thank you

          Reply
          • angelakallison

            March 04, 2021 at 2:32 pm

            about 2 cups

            Reply
            • Annmarie

              March 30, 2021 at 5:03 pm

              Do you use unsalted butter for the lemon ricotta cake?

            • angelakallison

              March 30, 2021 at 5:07 pm

              Yes

    4. Holly

      February 03, 2020 at 10:38 am

      5 stars
      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.

      Reply
    5. Tisha

      February 03, 2020 at 10:58 am

      I haven't had ricotta cake in a long time! This looks so fluffy and delicious I can't wait to make one!

      Reply
      • GiselaGalante

        February 27, 2022 at 9:30 am

        @Tisha, it’s delicious and a crowd favorite

        Reply
    6. Jan

      February 08, 2020 at 4:30 pm

      5 stars
      Beautiful and delicious!

      Reply
    7. Linda

      February 11, 2020 at 4:18 pm

      5 stars
      Made this today. It is a dense cake but it is incredible. I could have eaten the entire cake myself. Will definitely make again.

      Reply
    8. Raffaela

      March 03, 2020 at 1:13 am

      5 stars
      Good! loved sending to my daughter. ciao grazie

      Reply
    9. Yimar

      March 10, 2020 at 1:41 am

      Doesn't need baking powder?

      Reply
      • angelakallison

        March 10, 2020 at 6:01 am

        Nope. The baking soda is plenty to help this rise. Hope you love the recipe!

        Reply
        • Jayne

          March 25, 2021 at 2:48 am

          What flour do you use plain / self raising

          Reply
          • angelakallison

            March 29, 2021 at 9:55 am

            I use just regular all purpose flour.

            Reply
            • Lizo

              April 20, 2021 at 6:23 pm

              Can almond flour be used?

            • angelakallison

              April 26, 2021 at 9:04 am

              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.

        • Ali

          January 25, 2023 at 5:57 am

          Is it plain flour or self raising flour please?

          Reply
          • angelakallison

            February 02, 2023 at 4:52 am

            plain all-purpose flour

            Reply
      • Daniela

        December 22, 2020 at 7:15 am

        Hi- it is unsalted butter just softened not melted correct?

        Reply
        • angelakallison

          December 22, 2020 at 7:18 am

          Yes. Use room temperature butter for this recipe. Enjoy!

          Reply
    10. Manar

      March 18, 2020 at 1:01 pm

      Hello...how much the Ricotta cheese on grames????

      Reply
      • angelakallison

        March 26, 2020 at 11:13 am

        425 grams of ricotta

        Reply
      • Linda

        November 02, 2020 at 12:30 am

        Can you use almond flour

        Reply
        • angelakallison

          November 03, 2020 at 7:01 am

          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!

          Reply
      • Kristin

        March 06, 2022 at 7:26 am

        @Linda, I make this with almond flour every time and it comes put perfectly, I use the same measurements too.

        Reply
      • Mitzie

        May 16, 2022 at 8:06 am

        @Kristin,
        Is almond flour made of only almonds or is it a mixture?

        Reply
    11. Gloria

      March 26, 2020 at 10:59 am

      Can it be made in a regular cake pan ?

      Reply
      • angelakallison

        March 26, 2020 at 11:12 am

        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!

        Reply
    12. Kelly

      March 27, 2020 at 2:32 pm

      5 stars
      Was so happy I stepped out of my comfort zone to try something different, simply delicious 😋

      Reply
    13. Virginia

      April 04, 2020 at 4:44 pm

      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

      Reply
      • Teresa

        July 01, 2020 at 2:27 am

        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.

        Reply
        • angelakallison

          July 12, 2020 at 2:25 pm

          So happy you all loved it! 🙂

          Reply
          • Lee

            May 13, 2021 at 12:46 am

            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

            Reply
            • angelakallison

              May 15, 2021 at 1:00 pm

              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/

        • Sylvia Mauro D'Elia

          August 06, 2020 at 7:43 pm

          The cake drops slightly. Do you think I have not cooked it long enough

          Reply
          • angelakallison

            August 09, 2020 at 11:03 am

            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!

            Reply
    14. Andrea

      April 09, 2020 at 10:59 am

      5 stars
      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

      Reply
    15. Aleksandra

      April 09, 2020 at 1:08 pm

      How do you store it? I’m making this for Easter 😊

      Reply
      • angelakallison

        April 09, 2020 at 1:59 pm

        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!

        Reply
        • Linda

          November 30, 2020 at 11:30 am

          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?

          Reply
          • angelakallison

            December 01, 2020 at 5:58 pm

            This cake freezes beautifully. Just defrost in the refrigerator up a day in advance and sprinkle with powdered sugar before serving. Enjoy!

            Reply
    16. Gayle

      April 20, 2020 at 5:54 pm

      Can this be made in cupcakes? Need individual servings for our “social distanced “ birthday celebration.

      Reply
      • angelakallison

        April 20, 2020 at 8:04 pm

        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!

        Reply
        • Lorelie

          December 22, 2020 at 10:26 pm

          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?

          Reply
          • angelakallison

            January 04, 2021 at 4:20 pm

            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!

            Reply
    17. Nancy

      April 22, 2020 at 9:15 am

      Can u substitute coconut sugar?

      Reply
      • angelakallison

        April 24, 2020 at 6:48 am

        I've never cooked with coconut sugar, but assuming it's a 1:1 substitution, it should turn out great!

        Reply
    18. Felicia

      April 24, 2020 at 11:37 pm

      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....

      Reply
      • angelakallison

        April 25, 2020 at 6:23 am

        I used regular all purpose flour for this recipe. Let me know how you love it!

        Reply
    19. Anneliese

      April 29, 2020 at 4:06 pm

      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!

      Reply
    20. Deanne

      May 05, 2020 at 5:36 pm

      5 stars
      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.

      Reply
    21. Christine

      May 19, 2020 at 8:38 pm

      I am trying To get away from flour. Can I use either coconut flour or almond flour?

      Reply
      • angelakallison

        May 20, 2020 at 5:45 am

        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!

        Reply
      • Klara

        July 25, 2021 at 6:11 am

        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.

        Reply
        • angelakallison

          July 26, 2021 at 1:57 pm

          Thanks for the tip!

          Reply
    22. Jennifer

      May 21, 2020 at 5:54 pm

      Hi, can I use cottage instead of ricotta?
      Looks delicious!

      Reply
      • angelakallison

        May 21, 2020 at 6:49 pm

        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.

        Reply
        • Magda Lawrence

          February 06, 2021 at 7:45 am

          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.

          Reply
        • Ds

          January 15, 2022 at 12:50 pm

          @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

          Reply
    23. Kelly

      May 22, 2020 at 7:35 pm

      5 stars
      This dessert cake was outstanding! I followed recipe to a T! Will definitely be making this again. Thanks for sharing!

      Reply
    24. Gina

      May 22, 2020 at 8:52 pm

      5 stars
      Amazingly delicious. The perfect blend of sweetness and lemon!

      Reply
    25. Charlotte Mayer-Florian

      May 23, 2020 at 5:57 am

      What would be the baking time if this is baked in a bundt pan? Thanks!

      Reply
      • angelakallison

        May 23, 2020 at 6:02 am

        Around 40-50 minutes. Test for doneness using a toothpick at 40 minutes and adjust from there.

        Reply
    26. Heather

      May 25, 2020 at 12:23 pm

      I have a 10 inch springform. Can this work in the 10 inch?

      Reply
      • angelakallison

        May 25, 2020 at 2:15 pm

        Yes. Just adjust the baking time.

        Reply
    27. Ms Marion

      May 25, 2020 at 11:35 pm

      5 stars
      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.

      Reply
    28. Leigh Anne

      May 30, 2020 at 1:41 am

      5 stars
      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!

      Reply
      • angelakallison

        May 31, 2020 at 2:19 pm

        yeah! So happy you loved it!!

        Reply
    29. H

      May 30, 2020 at 8:19 am

      Can you substitute the butter or some of the butter?

      Reply
      • angelakallison

        May 31, 2020 at 2:19 pm

        I'm not sure that would work. Sorry

        Reply
    30. Petrina

      June 03, 2020 at 6:57 am

      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 🙂

      Reply
      • angelakallison

        June 03, 2020 at 7:16 pm

        Just use regular granulated sugar. SR flour should work! Enjoy

        Reply
    31. Tina

      June 03, 2020 at 6:53 pm

      5 stars
      Easy, moist and delicious! Recommend the recipe.

      Reply
    32. Melissa

      June 04, 2020 at 10:43 am

      Hello, does the ricotta need to be drained or anything else done before using? I'm excited to try this!

      Reply
      • angelakallison

        June 09, 2020 at 6:36 am

        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.

        Reply
    33. Elaine

      June 06, 2020 at 8:45 pm

      5 stars
      Very good. Light, not too sweet. Easy.

      Reply
    34. Char

      June 06, 2020 at 9:37 pm

      I don’t have any ricotta and want to make this tomorrow . Will yogurt work in place of ricotta??

      Reply
      • angelakallison

        June 09, 2020 at 6:35 am

        You really need the ricotta for this cake. I would hold off making it until you can get some. Sorry

        Reply
    35. Fran

      June 09, 2020 at 6:10 am

      This cake was amazing. I added blueberries and can't wait to make it again.

      Reply
    36. Margarita

      June 18, 2020 at 9:53 pm

      5 stars
      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.

      Reply
    37. Michelle

      June 22, 2020 at 3:12 pm

      Turned out perfect! Sooo delicious, definitely doing again.

      Reply
    38. Janna

      June 22, 2020 at 10:37 pm

      5 stars
      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!!!

      Reply
    39. Christina

      June 25, 2020 at 3:15 pm

      Hi! Would you recommend using salted or unsalted butter?

      Reply
      • angelakallison

        June 25, 2020 at 3:53 pm

        Use unsalted if you have it.

        Reply
    40. Karen

      June 29, 2020 at 4:08 pm

      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.

      Reply
      • Nancy

        September 29, 2022 at 9:47 pm

        @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.

        Reply
    41. Gina

      July 03, 2020 at 4:02 pm

      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.

      Reply
    42. Marilyn Rodriguez

      July 04, 2020 at 6:37 pm

      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.

      Reply
      • angelakallison

        July 12, 2020 at 2:26 pm

        I hope she loves it!

        Reply
    43. Anne

      July 06, 2020 at 2:02 pm

      5 stars
      This cake turned out amazing! So light, with the perfect amount of lemon. I did sift the flower, soda and salt before adding.

      Reply
      • angelakallison

        July 12, 2020 at 2:24 pm

        So happy you loved it, Anne! 🙂

        Reply
    44. Maria Sciascia

      July 15, 2020 at 12:53 pm

      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?

      Reply
      • angelakallison

        July 15, 2020 at 3:16 pm

        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!

        Reply
    45. Barb

      July 16, 2020 at 3:27 pm

      5 stars
      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.

      Reply
    46. Bushra Aziz

      July 18, 2020 at 7:27 am

      5 stars
      The best cake ever!!! Yes it is dense but its light at the same time, absolutely delicious!!! Can't wait to make it again.

      Reply
    47. Irene

      July 18, 2020 at 5:36 pm

      5 stars
      This cake was super easy to make and smells delicious 😋.... just came out of the oven👍🏼

      Reply
    48. Merri

      July 19, 2020 at 5:52 pm

      Super easy to make and the family absolutely loved it. This will be a repeat dessert for sure!

      Reply
    49. Diana Fongo

      August 04, 2020 at 5:18 pm

      5 stars
      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!

      Reply
      • angelakallison

        August 09, 2020 at 11:02 am

        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.

        Reply
        • Johan

          August 02, 2021 at 1:49 am

          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.

          Reply
          • angelakallison

            August 05, 2021 at 7:44 am

            So happy you loved it! Thanks for the tip on the almond flour.

            Reply
      • Lavi

        October 12, 2020 at 6:03 pm

        One of the best recipes, turned out perfectly moist and lemony. Love it, it's a keeper. Wish I could share a picture.

        Reply
    50. Kathleen

      August 08, 2020 at 11:37 am

      5 stars
      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.

      Reply
    51. KIRTI PATEL

      August 20, 2020 at 4:03 am

      5 stars
      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

      Reply
    52. Sandy

      August 23, 2020 at 7:06 pm

      5 stars
      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!

      Reply
    53. Jacqueline

      September 06, 2020 at 11:43 am

      5 stars
      Thank you, this recipe is fantastic! Can’t wait to make it again 🙂

      Reply
    54. Than

      September 18, 2020 at 12:23 pm

      5 stars
      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?

      Reply
    55. Carol barnes

      September 23, 2020 at 11:46 am

      5 stars
      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 !

      Reply
      • angelakallison

        September 23, 2020 at 4:48 pm

        I'm so happy to hear that!

        Reply
    56. Craig

      September 24, 2020 at 6:53 am

      5 stars
      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!

      Reply
      • angelakallison

        September 24, 2020 at 12:57 pm

        YUM! What a great addition. So happy you loved it!

        Reply
      • Therese”Josie”Chaffee

        March 04, 2021 at 6:22 pm

        5 stars
        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!

        Reply
    57. Sandy Watts

      September 24, 2020 at 12:09 pm

      I'm making mine now!

      Reply
      • angelakallison

        September 24, 2020 at 12:56 pm

        Wonderful! Let me know how it turns out.

        Reply
    58. Cindy

      September 27, 2020 at 2:46 pm

      5 stars
      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

      Reply
      • angelakallison

        September 28, 2020 at 6:17 am

        So happy you loved it! 🙂

        Reply
    59. Maggie

      September 27, 2020 at 3:18 pm

      5 stars
      I made this cake today and it was absolutely delicious! Will keep making it. Thank you!

      Reply
    60. elena

      October 01, 2020 at 12:51 am

      hi there, how long would you bake it in a 8-inch tin? thanks 🙂

      Reply
      • angelakallison

        October 02, 2020 at 12:27 pm

        I would add about 5 minutes. But the best way to test for doneness is using a toothpick. Hope you love the cake!

        Reply
    61. EssEss

      October 03, 2020 at 1:44 pm

      5 stars
      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.

      Reply
      • angelakallison

        October 11, 2020 at 6:02 am

        So happy you loved the cake!

        Reply
    62. Liv

      October 07, 2020 at 4:05 am

      Cannot wait to bake this tomorrow, it it OK to use almond flour?

      Reply
      • angelakallison

        October 11, 2020 at 6:03 am

        I haven't tried with almond flour. Let me know how it turns out for you.

        Reply
    63. Aga

      October 15, 2020 at 2:53 am

      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.

      Reply
    64. Amy

      October 18, 2020 at 7:29 am

      5 stars
      Everyone in our house loved it! Delicious!

      Reply
      • angelakallison

        October 20, 2020 at 2:51 pm

        So happy to hear that!

        Reply
    65. Mary Ellen

      October 22, 2020 at 4:27 pm

      5 stars
      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!

      Reply
      • angelakallison

        October 22, 2020 at 4:29 pm

        What a great idea! I bet it was delicious!! Thanks for the great comment 🙂

        Reply
    66. annie

      October 30, 2020 at 5:52 pm

      Darn I bought part skim ricotta by mistake. Would that work? Excited to make this!!!!

      Reply
      • angelakallison

        October 30, 2020 at 7:29 pm

        Yes! That would absolutely work.

        Reply
    67. Ann-Marie Longley

      November 01, 2020 at 11:45 am

      5 stars
      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.

      Reply
      • angelakallison

        November 01, 2020 at 1:32 pm

        So happy loved it! I like to eat it for breakfast too 🙂

        Reply
    68. DiannaS

      November 23, 2020 at 2:12 pm

      5 stars
      My first time doing a ricotta cake and it was devine. Easy enough to make again easily and it was fluffy and beautiful.

      Reply
    69. Peter

      November 26, 2020 at 6:43 am

      5 stars
      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.)

      Reply
    70. Susan

      November 27, 2020 at 7:47 am

      5 stars
      Tremendous recipe and a great surprise for Thanksgiving. My friends loved it and so did we. Easy! Thank you...definitely will make it again!

      Reply
    71. MELB

      November 28, 2020 at 5:44 am

      5 stars
      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.

      Reply
    72. Angie

      December 02, 2020 at 11:39 am

      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.

      Reply
      • angelakallison

        December 03, 2020 at 9:11 am

        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.

        Reply
    73. Sonaam Jaiswal

      December 02, 2020 at 11:00 pm

      Can I use small amount of cream cheese with ricotta?

      Reply
      • angelakallison

        December 03, 2020 at 9:11 am

        I've never tried that but it sounds like it would work!

        Reply
    74. Mark

      December 07, 2020 at 9:27 pm

      4 stars
      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.

      Reply
    75. Glory

      December 10, 2020 at 6:37 pm

      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!!

      Reply
    76. Francesco

      December 12, 2020 at 2:01 pm

      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

      Reply
      • angelakallison

        December 14, 2020 at 11:11 am

        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!

        Reply
    77. Joyce

      December 28, 2020 at 9:59 am

      5 stars
      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.

      Reply
      • angelakallison

        January 04, 2021 at 4:18 pm

        Thanks for the tip! So happy you loved the cake 🙂

        Reply
      • Majella

        May 09, 2021 at 6:46 am

        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.

        Reply
    78. Margaret

      February 03, 2021 at 7:50 pm

      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!

      Reply
      • angelakallison

        February 04, 2021 at 6:21 am

        Thanks for the comment! So happy you loved the recipe 🙂

        Reply
    79. Christie

      February 08, 2021 at 12:09 am

      5 stars
      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!

      Reply
    80. Frances K

      February 08, 2021 at 10:40 am

      5 stars
      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?

      Reply
      • angelakallison

        February 16, 2021 at 1:52 pm

        I haven't tried that before, but I bake a lot with gluten free flour and I think it would turn out great!

        Reply
    81. MK

      February 09, 2021 at 7:27 pm

      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.

      Reply
    82. Inez

      February 13, 2021 at 11:55 pm

      5 stars
      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?

      Reply
      • angelakallison

        February 16, 2021 at 1:52 pm

        Sure!

        Reply
    83. Lillian Perez

      February 17, 2021 at 12:10 pm

      Hi iwoul like to know can I use rápido sugar?

      Reply
      • angelakallison

        February 17, 2021 at 12:25 pm

        Sorry, I'm not sure what that is. For this recipe I used regular granulated sugar.

        Reply
    84. Angie

      February 17, 2021 at 5:38 pm

      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?

      Reply
      • Majella

        May 09, 2021 at 6:59 am

        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.

        Reply
    85. Emi

      February 18, 2021 at 11:35 am

      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?

      Reply
      • angelakallison

        February 20, 2021 at 2:40 pm

        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!

        Reply
    86. William

      February 24, 2021 at 8:48 am

      Very delicious! I didn’t have baking soda so I used double the amount of baking powder and it worked just fine!

      Reply
    87. Angela F

      March 04, 2021 at 6:44 pm

      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.

      Reply
      • Arlan

        June 05, 2021 at 3:53 pm

        5 stars
        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.

        Reply
    88. Nurse meg

      March 05, 2021 at 4:45 pm

      5 stars
      I followed the recipe exactly and this cake turned out perfectly. Flavour and texture were perfect. I will definitely be making this again!

      Reply
    89. Alice

      March 06, 2021 at 12:08 pm

      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 ❤

      Reply
    90. MrsBurn

      March 08, 2021 at 8:53 pm

      5 stars
      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

      Reply
    91. Julie

      March 12, 2021 at 11:34 am

      Could you use limoncello in place of the lemon juice?

      Reply
      • angelakallison

        March 12, 2021 at 11:57 am

        yes, absolutely!

        Reply
    92. Heidi

      March 25, 2021 at 8:52 pm

      5 stars
      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.

      Reply
    93. Nancy Busetti

      March 27, 2021 at 1:05 pm

      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.

      Reply
    94. Penny

      March 27, 2021 at 1:59 pm

      This cake was Delicious. Will definitely be making this again, very easy too.

      Reply
    95. Kay

      March 29, 2021 at 9:30 am

      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.

      Reply
      • angelakallison

        March 29, 2021 at 9:54 am

        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!

        Reply
    96. Claudia

      April 03, 2021 at 1:59 pm

      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?

      Reply
    97. Donna

      April 04, 2021 at 2:06 pm

      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!

      Reply
    98. Susan Shapiro

      April 15, 2021 at 4:00 pm

      5 stars
      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?

      Reply
      • angelakallison

        April 16, 2021 at 2:36 pm

        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!

        Reply
    99. Sam Bean

      April 18, 2021 at 3:23 pm

      5 stars
      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.

      Reply
    100. Andrie

      April 19, 2021 at 5:38 am

      5 stars
      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.

      Reply
    101. lorraine

      April 20, 2021 at 12:00 am

      5 stars
      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.

      Reply
    102. Tracey

      April 26, 2021 at 8:57 am

      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?

      Reply
      • angelakallison

        April 26, 2021 at 9:04 am

        I would start checking for doneness with a toothpick around 40 minutes.

        Reply
    103. Marilyn

      April 27, 2021 at 7:31 am

      5 stars
      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👍

      Reply
    104. Diane

      May 02, 2021 at 6:48 am

      5 stars
      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!

      Reply
    105. Majella

      May 09, 2021 at 4:54 am

      5 stars
      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.

      Reply
    106. Betsy Ern

      May 14, 2021 at 1:08 pm

      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?

      Reply
      • angelakallison

        May 15, 2021 at 12:59 pm

        I've never tried it before but it sounds like it would work!

        Reply
    107. Betsy Ern

      May 16, 2021 at 1:00 pm

      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!

      Reply
    108. Lucille

      May 22, 2021 at 7:54 pm

      5 stars
      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!

      Reply
    109. Julia

      May 27, 2021 at 5:11 am

      5 stars
      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.

      Reply
      • angelakallison

        June 23, 2021 at 6:18 am

        This freezes great! I always just store mine in a ziplock bag. Enjoy!

        Reply
    110. Rosalie

      July 18, 2021 at 3:57 pm

      Can I make it just with egg whites instead of whole eggs? so it will come out really fluffier
      Thank you

      Reply
      • angelakallison

        July 26, 2021 at 1:55 pm

        Not sure. I've never tried it this way. Let me know how it turns out for you

        Reply
      • Janie Lefferts

        August 26, 2021 at 12:29 pm

        5 stars
        hi rosalie ~ i separated the eggs and whipped the whites before folding them in ~ really makes a difference in the baked cake 😉

        Reply
    111. Victor Steele

      July 21, 2021 at 12:00 pm

      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!

      Reply
      • angelakallison

        July 26, 2021 at 1:56 pm

        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!

        Reply
    112. Veronica

      July 23, 2021 at 1:30 am

      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?

      Reply
      • angelakallison

        July 26, 2021 at 1:57 pm

        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!

        Reply
    113. Suzanne

      July 26, 2021 at 12:12 pm

      This looks so good! Can it be made gluten free too?

      Reply
      • angelakallison

        July 26, 2021 at 1:58 pm

        You can try using a gluten free flour for this recipe. I like the cup for cup brands.

        Reply
    114. VAnessa

      July 26, 2021 at 12:13 pm

      Thanks for sharing! Does it keep long?

      Reply
      • angelakallison

        July 26, 2021 at 1:58 pm

        Yes! This cake lasts up to a week in refrigerator, or you can freeze for up to two months.

        Reply
    115. Karen

      August 03, 2021 at 3:37 pm

      This recipe looks delicious. My question is. If I cut the recipe in half and used a 7” springform pan. Will it work.

      Reply
      • angelakallison

        August 05, 2021 at 7:43 am

        I've never tried it, but it sounds like it would work. Just be sure to monitor the baking time

        Reply
    116. Zasha

      August 04, 2021 at 5:00 am

      Can I add raspberries? About 1 1/2 cups?

      Reply
      • angelakallison

        August 05, 2021 at 7:42 am

        yes! Raspberries would be a delicious addition to this recipe 🙂

        Reply
    117. Cindy Swoveland

      August 05, 2021 at 7:29 pm

      5 stars
      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.

      Reply
      • angelakallison

        August 06, 2021 at 2:20 pm

        I am so happy you all loved it! Sounds amazing topped with strawberries and whipped cream 🙂

        Reply
    118. Susan

      August 09, 2021 at 5:57 pm

      Can you add blueberries to the batter? If so, would 1 cup be good?

      Reply
      • angelakallison

        August 13, 2021 at 1:39 pm

        yes!

        Reply
    119. Pat

      August 10, 2021 at 1:23 pm

      5 stars
      So delicious and so easy to make. I love the simplicity with such excellent results. It might be my new favorite!

      Reply
    120. Helen Romain

      August 13, 2021 at 1:32 am

      5 stars
      Delicious, soft cake that literary melts in your mouth. I'll definitely make it again. Thanks for sharing

      Reply
    121. Cheryl

      August 24, 2021 at 12:58 am

      3 stars
      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.

      Reply
    122. Janie Lefferts

      August 26, 2021 at 11:45 am

      5 stars
      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.

      Reply
    123. Elizabeth Donnelly

      September 13, 2021 at 5:54 pm

      5 stars
      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.....

      Reply
    124. Zuzana

      September 14, 2021 at 9:34 am

      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.

      Reply
      • angelakallison

        September 16, 2021 at 2:38 pm

        What a great idea! So happy you loved it.

        Reply
    125. Ava

      October 05, 2021 at 7:18 pm

      5 stars
      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.

      Reply
    126. ruth

      October 13, 2021 at 3:00 pm

      5 stars
      fantastic recipe thank you , I added and swirled lemon curd into to the top before cooking and didn't put sugar non top

      Reply
    127. Slavka

      October 22, 2021 at 12:28 pm

      5 stars
      Cake was fab will be my go to cake can you freeze the cake

      Reply
      • angelakallison

        October 22, 2021 at 2:38 pm

        So happy you loved it! You can freeze in an airtight container for up to a month.

        Reply
    128. jan maxwell

      October 25, 2021 at 3:47 pm

      This cake sounds wonderful, however, I would like to use oil instead of butter. Is it possible to do this?

      Reply
      • angelakallison

        October 31, 2021 at 6:21 am

        I’ve never tried with oil. Not certain how it will turn out.

        Reply
    129. Lisa Pilaitis

      November 08, 2021 at 5:33 pm

      Do you need to drain the ricotta first???

      Reply
      • angelakallison

        November 08, 2021 at 6:41 pm

        I never do

        Reply
      • Connie Straube

        March 10, 2022 at 9:48 am

        @Lisa Pilaitis, I drained the ricotta first. I ALWAYS do.

        Reply
    130. Helen Phillips

      November 20, 2021 at 11:22 am

      Can this lemon ricotta cake be frozen and still keep its texture?

      Reply
      • angelakallison

        December 02, 2021 at 2:25 pm

        yes!

        Reply
    131. Faith

      November 21, 2021 at 12:31 pm

      I only have a 10 inch springform pan, would that make a huge difference? Thanks:)

      Reply
      • angelakallison

        December 02, 2021 at 2:25 pm

        It'll work! Just monitor the baking time.

        Reply
    132. Sara von Guggenberg

      November 22, 2021 at 5:11 pm

      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

      Reply
      • angelakallison

        December 02, 2021 at 2:25 pm

        I would use gluten-free flour instead. Almond flour would make the cake too dense.

        Reply
    133. MK

      November 27, 2021 at 9:06 am

      5 stars
      Delicious. It keeps well and is a great make-ahead option.

      Reply
    134. Tina

      November 29, 2021 at 4:21 pm

      5 stars
      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!

      Reply
      • angelakallison

        December 02, 2021 at 2:24 pm

        It should work. You'll just have to bake it longer. Enjoy!

        Reply
    135. Luca

      November 30, 2021 at 5:33 pm

      This is probably my favorite came to make, have one in the oven right now, delicious

      Reply
    136. ana

      December 02, 2021 at 8:40 pm

      5 stars
      Delicious!!! It came out so moist and yummy! Even my husband who does not like lemon flavored desserts had 2 pieces!

      Reply
      • angelakallison

        December 03, 2021 at 1:38 pm

        So happy to hear you both loved it! 🙂

        Reply
    137. Bill

      December 04, 2021 at 1:09 pm

      I made this cake this week and it was absolutely delicious! Thank you. Can I make this with Truvia or Stevia?

      Reply
      • angelakallison

        December 04, 2021 at 1:26 pm

        So happy you liked it! I've never made it with anything other than real sugar so I can't help there. Sorry

        Reply
    138. Bill

      December 04, 2021 at 7:54 pm

      Can I use truvia or stevia. The cake was scumdelicious and would love to make it for a loved one with sugar issues!

      Reply
    139. Angel

      December 08, 2021 at 5:17 pm

      5 stars
      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!!!!

      Reply
      • angelakallison

        December 09, 2021 at 5:46 am

        I'm so happy you all loved it! Great idea to use orange instead. I'll have to try that 🙂

        Reply
    140. Terri

      December 08, 2021 at 7:15 pm

      5 stars
      This cake is definitely a winner!
      It’s moist and fluffy make it according to the directions it comes out perfect!

      Reply
    141. Dani

      December 12, 2021 at 8:27 am

      5 stars
      This recipe was delicious and fairly easy to put together. I can’t wait to make it again.

      Reply
    142. Jean

      December 16, 2021 at 7:33 pm

      5 stars
      Used a Meyer lemon and followed instructions. A really delicious cake. Thanks.

      Reply
    143. Cynthia

      December 17, 2021 at 7:35 pm

      5 stars
      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!

      Reply
    144. Trish

      December 25, 2021 at 5:59 pm

      5 stars
      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.

      Reply
    145. Cait

      December 26, 2021 at 4:43 pm

      5 stars
      I made this cake 3 times in the last three days for holiday parties. It’s been a hit every dinner!

      Reply
    146. Stephanie B

      December 31, 2021 at 9:01 pm

      5 stars
      This recipe was so easy and tasty. It was reminiscent of my grandma's cannoli. It's definitely a keeper.

      Reply
    147. Morgan

      January 02, 2022 at 6:17 pm

      Hi! I only have a loaf pan, a 9x9 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.

      Reply
      • angelakallison

        January 03, 2022 at 4:11 pm

        I would use the 9 x 9 glass pan and just bake a bit longer.

        Reply
    148. Deb

      January 04, 2022 at 6:56 am

      5 stars
      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!

      Reply
    149. Dorothy

      January 04, 2022 at 4:02 pm

      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.

      Reply
    150. Summerflies

      January 07, 2022 at 4:04 am

      5 stars
      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.

      Reply
    151. Hannah

      January 09, 2022 at 11:37 pm

      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.

      Reply
    152. Lynn Leffet

      January 10, 2022 at 7:54 pm

      5 stars
      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

      Reply
    153. Carly

      January 11, 2022 at 5:51 pm

      5 stars
      Made this tonight! Perfectly fluffy and subtly sweet. Amazing! I topped with homemade whipped cream. Cannot wait to eat for breakfast!

      Reply
    154. Bernadine

      January 13, 2022 at 1:00 pm

      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.

      Reply
    155. Angie Gonzales

      January 16, 2022 at 3:39 pm

      Wow! It came out perfect! My new go to cake.

      Reply
    156. Marisa Fuoti Fink

      January 16, 2022 at 7:32 pm

      5 stars
      Lemony delicious. Great for breakfast, dessert, or just with a cup of tea or coffee. Lovely.

      Reply
    157. Ruthie

      January 17, 2022 at 5:58 am

      5 stars
      Delicious cake. Everyone loved it! My new favorite!

      Reply
    158. Sabrina

      January 22, 2022 at 2:07 pm

      Has anyone made this recipe in a bundt pan?

      Reply
      • angelakallison

        January 22, 2022 at 7:26 pm

        I've made this many times in a bundt pan! Bake for 40-50 minutes until a toothpick comes out clean. Enjoy!

        Reply
    159. Lill

      January 23, 2022 at 8:58 pm

      5 stars
      Delicious! Can't stop making it!
      Thank you, Angela for sharing ❤

      Reply
      • angelakallison

        January 28, 2022 at 2:43 pm

        So happy you love it! 🙂

        Reply
    160. Jean

      January 26, 2022 at 7:06 pm

      5 stars
      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.

      Reply
    161. Janice Ciraulo

      January 27, 2022 at 11:28 am

      I followed this recipe to a tee…did not come out fluffy, but dense..but it was tasty.
      I am puzzled.

      Reply
      • angelakallison

        January 28, 2022 at 2:44 pm

        Sorry to hear that. It's possible you didn't beat the ricotta long enough or it was too watery.

        Reply
    162. F

      January 28, 2022 at 2:27 pm

      Hi, do you use caster sugar or regular white sugar? Thanks

      Reply
      • angelakallison

        January 28, 2022 at 2:44 pm

        I use regular white granulated sugar.

        Reply
    163. Julia

      January 30, 2022 at 6:31 pm

      5 stars
      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!

      Reply
    164. Claudio

      January 31, 2022 at 7:52 pm

      5 stars
      Che buono! this recipe is easy fast and absolutely Deliciously amazing!

      Reply
    165. Lisa

      February 01, 2022 at 10:51 pm

      4 stars
      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.

      Reply
    166. V. M.

      February 03, 2022 at 12:09 pm

      5 stars
      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.

      Reply
      • angelakallison

        February 03, 2022 at 2:36 pm

        Your sweet comment made my day! So happy you loved it 🙂

        Reply
    167. R. Pugh

      February 06, 2022 at 4:15 pm

      5 stars
      What is the exact lemon juice and zest measurements? My cake wasn’t very lemony.

      Reply
      • angelakallison

        February 10, 2022 at 6:10 am

        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!

        Reply
    168. Joanna

      February 09, 2022 at 7:14 pm

      I made it today. Light and fluffy and delicious!! Can you make this into bars?

      Reply
      • angelakallison

        February 10, 2022 at 6:13 am

        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!

        Reply
    169. Peggy G

      February 11, 2022 at 9:08 pm

      5 stars
      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?

      Reply
    170. Gwen

      February 13, 2022 at 7:38 am

      5 stars
      Came out perfect. Served with blue berries and cool whip. Will make again.

      Reply
    171. Nadia

      February 15, 2022 at 1:51 pm

      5 stars
      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!

      Reply
    172. Carolyn

      February 26, 2022 at 7:57 am

      Should the ricotta be drained first?

      Reply
      • angelakallison

        February 28, 2022 at 6:08 am

        It's not necessary unless you happen to have a very wet ricotta. I usually just add mine straight in from the container!

        Reply
    173. Rosetta

      March 03, 2022 at 11:57 pm

      5 stars
      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 👌

      Reply
      • angelakallison

        March 04, 2022 at 6:26 am

        Great idea to add the almonds! I'm so happy you love the recipe 🙂

        Reply
    174. Linda

      March 07, 2022 at 8:54 am

      5 stars
      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!

      Reply
    175. Janet

      March 09, 2022 at 6:33 am

      5 stars
      Wonderful. Reminds me of when I lived in Italy

      Reply
    176. Ellie

      March 14, 2022 at 5:43 am

      5 stars
      Wow, this cake was a big hit. Absolutely scrumptious!

      Reply
    177. Jess

      March 19, 2022 at 9:30 am

      Hello! If I needed to make this an eggless cake, should I substitute equal amounts for unsweetened apple sauce? Thank you!

      Reply
      • angelakallison

        March 20, 2022 at 11:16 am

        I've never made this eggless. But I've heard that works for other recipes. Sorry I can't help with this one.

        Reply
    178. Marianna Marshall

      March 25, 2022 at 6:55 am

      Do you need to sift the flour?

      Reply
      • angelakallison

        March 25, 2022 at 7:01 am

        I never do but it wouldn’t hurt!

        Reply
    179. Carol

      March 30, 2022 at 12:28 pm

      4 stars
      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.

      Reply
    180. Kathy

      March 30, 2022 at 8:47 pm

      Hi, Can you please tell me if you are measuring the ricotta by weight or by volume?
      Thank you

      Reply
      • angelakallison

        April 02, 2022 at 5:41 am

        measuring by weight

        Reply
    181. Angela

      March 31, 2022 at 10:25 am

      5 stars
      I made this for Christmas and everyone absolutely loved it !!!!! Thanks for the recipe.

      Reply
    182. Andy

      April 02, 2022 at 4:38 pm

      5 stars
      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.

      Reply
      • angelakallison

        April 05, 2022 at 9:13 am

        I've never cooked with Truvia, but I'm assuming that was the cause of the problem. Glad to hear it was delicious otherwise!

        Reply
    183. Peter

      April 06, 2022 at 2:33 pm

      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

      Reply
    184. Antcat

      April 08, 2022 at 10:31 pm

      5 stars
      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.

      Reply
      • angelakallison

        April 12, 2022 at 1:57 pm

        so happy you loved it!

        Reply
    185. Sara

      April 09, 2022 at 8:20 am

      5 stars
      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!

      Reply
      • angelakallison

        April 12, 2022 at 1:56 pm

        That definitely could be the problem. Glad it still tasted delicious!

        Reply
    186. Karen

      April 10, 2022 at 11:21 am

      Can I make this in a 13 x 9 pan

      Reply
      • angelakallison

        April 12, 2022 at 1:55 pm

        Yes. You'll just have to adjust cooking time.

        Reply
    187. Caroline Piche

      April 12, 2022 at 7:18 pm

      I make this cake a lot. Just for my husband and I or a crowd. No fail receipt. Thanks

      Reply
      • angelakallison

        April 13, 2022 at 11:30 am

        So happy you love it!

        Reply
    188. Kathy Yechout

      April 13, 2022 at 11:03 am

      Can this Lemon Ricotta cake be made using Gluten Free flour?

      Reply
      • angelakallison

        April 13, 2022 at 11:30 am

        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.

        Reply
    189. Mary

      April 15, 2022 at 5:18 pm

      Does it need to be refrigerated if made the night before and used for brunch the next day?

      Reply
      • angelakallison

        April 15, 2022 at 8:30 pm

        Refrigerate overnight. Dust with powdered sugar before serving. Enjoy!

        Reply
    190. Chris

      April 15, 2022 at 8:28 pm

      4 stars
      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!

      Reply
    191. Lynne

      April 17, 2022 at 1:25 pm

      5 stars
      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!

      Reply
      • angelakallison

        April 19, 2022 at 11:17 am

        That's so great! This is fantastic news for all of the gluten free bakers out there. Thanks for the comment!

        Reply
    192. Deb

      April 19, 2022 at 8:54 am

      5 stars
      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!

      Reply
      • angelakallison

        April 19, 2022 at 11:16 am

        So happy you love it and it's a forever recipe! 🙂

        Reply
    193. Shar

      April 19, 2022 at 1:28 pm

      5 stars
      Best cake I have ever made. I am not a baker but this was easy and perfect!

      Reply
      • angelakallison

        April 21, 2022 at 10:52 am

        This makes me so happy! Thanks for the comment 🙂

        Reply
    194. ann

      May 01, 2022 at 6:34 pm

      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

      Reply
    195. GG

      May 03, 2022 at 5:30 pm

      5 stars
      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!!!!

      Reply
      • angelakallison

        May 04, 2022 at 12:00 pm

        So happy you love it!

        Reply
    196. Ann

      May 04, 2022 at 8:07 am

      5 stars
      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?

      Reply
      • angelakallison

        May 04, 2022 at 11:59 am

        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!

        Reply
    197. Conchetta DeLoache

      May 14, 2022 at 8:16 am

      How do you lift cake off of base of pan? Thanks!

      Reply
      • angelakallison

        May 23, 2022 at 5:21 pm

        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.

        Reply
    198. Marsha

      May 18, 2022 at 6:52 pm

      Can you use gluten free flour and would you have to change the amount of flour?

      Reply
      • angelakallison

        May 23, 2022 at 5:20 pm

        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.

        Reply
    199. Nina

      May 29, 2022 at 12:18 pm

      4 stars
      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. 👍

      Reply
    200. mrs.dowler

      May 31, 2022 at 8:23 am

      5 stars
      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!

      Reply
    201. Dydee

      June 01, 2022 at 5:25 pm

      5 stars
      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!

      Reply
    202. Mm in oc

      June 02, 2022 at 11:22 am

      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.

      Reply
    203. Meredith

      June 11, 2022 at 10:26 pm

      5 stars
      This was easy and so, SO tasty. Served with a dusting of powdered sugar and fresh strawberries. Perfection.

      Reply
    204. Laurie

      June 20, 2022 at 6:10 am

      Delicious! I also add mini chocolate chips, just because!

      Reply
    205. Bethany

      June 22, 2022 at 6:45 am

      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.

      Reply
    206. Tim

      June 24, 2022 at 12:55 pm

      5 stars
      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.

      Reply
    207. Margaret

      June 26, 2022 at 5:38 pm

      5 stars
      I just made this! So light and fluffy with explosion of lemon. My taste buds are doing a haooy dance!

      Reply
    208. Lisa

      June 30, 2022 at 7:52 pm

      The cake looks delicious and I’m planning on making it for the first time tomorrow. Do I need to drain the ricotta?

      Reply
      • angelakallison

        July 05, 2022 at 9:34 am

        No necessary unless it appears really wet. Hope you love it!

        Reply
    209. Rain

      July 02, 2022 at 11:40 pm

      5 stars
      it was delicious everyone in my family loved it 🙂

      Reply
    210. Mikaela

      July 15, 2022 at 5:23 pm

      4 stars
      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?

      Reply
      • angelakallison

        July 28, 2022 at 10:01 am

        It's hard to say what went wrong without being there. I hope it turned out delicious either way!

        Reply
    211. Christine

      July 29, 2022 at 10:41 am

      5 stars
      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!

      Reply
    212. Christine

      July 29, 2022 at 10:47 am

      5 stars
      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!

      Reply
    213. JoAnn

      July 29, 2022 at 6:02 pm

      5 stars
      I just made this cake and it was perfectly moist and delicious. My husband is on his second slice.
      Filled our mouths with joy!!!

      Reply
    214. Diane

      July 31, 2022 at 3:43 pm

      Does this Ricotta cheesecake have to "ripen" like a New York style cheesecake for several hours before you eat it?

      Reply
      • angelakallison

        August 08, 2022 at 2:48 pm

        Hi. This is a recipe for a cake not a cheesecake... so no need to ripen!

        Reply
    215. Laurie

      August 01, 2022 at 3:24 am

      5 stars
      Really moist! I think next time I will substitute lemon extract for the vanilla. My husband really enjoyed this cake.

      Reply
    216. Phuong

      August 08, 2022 at 10:49 am

      5 stars
      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!

      Reply
    217. Julie Kohlenberg

      August 09, 2022 at 9:21 am

      5 stars
      My whole family loves this recipe! They ask for it over and over and it’s not difficult to make.

      Reply
    218. Maritza

      August 20, 2022 at 7:34 pm

      5 stars
      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♥️

      Reply
    219. Alberta

      August 23, 2022 at 4:51 pm

      4 stars
      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.

      Reply
    220. Manvi

      August 26, 2022 at 8:27 am

      5 stars
      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.

      Reply
    221. Claudia

      September 04, 2022 at 3:55 pm

      5 stars
      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.

      Reply
    222. Mary

      September 05, 2022 at 8:49 am

      5 stars
      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

      Reply
    223. Marcia

      September 13, 2022 at 7:12 am

      5 stars
      Very nice cake, all who tried it loved it. My husband said it was his favorite!

      Reply
      • angelakallison

        September 14, 2022 at 7:29 pm

        I'm so happy to hear that!

        Reply
    224. Tina

      September 17, 2022 at 3:40 am

      5 stars
      Being an Italian I love anything lemon and ricotta and this cake was amazing! Thanks for sharing!

      Reply
      • angelakallison

        September 17, 2022 at 11:21 am

        Happy you loved it!

        Reply
    225. Pravina Mohan

      September 21, 2022 at 6:11 pm

      5 stars
      This cake was moist, delicious and simple to make. The perfect taste I added blueberries was wonderful! Thank you for your amazing recipe.

      Reply
    226. cynthia b

      September 25, 2022 at 7:04 am

      4 stars
      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

      Reply
    227. Albina

      September 26, 2022 at 2:30 pm

      5 stars
      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!

      Reply
      • angelakallison

        October 03, 2022 at 2:14 pm

        Yay! Happy you loved it! 🙂

        Reply
    228. Anum

      September 29, 2022 at 7:58 pm

      Can I use Baking powder instead of baking soda

      Reply
      • angelakallison

        October 03, 2022 at 2:14 pm

        You will need baking soda for this recipe.

        Reply
    229. John Davis

      October 02, 2022 at 11:24 am

      4 stars
      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..

      Reply
    230. Chris

      November 03, 2022 at 4:04 pm

      5 stars
      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.

      Reply
    231. Cindy

      December 16, 2022 at 7:54 pm

      Can you use double cream ricotta or just the regular whole milk ricotta? Thanks.

      Reply
      • angelakallison

        December 24, 2022 at 7:14 am

        Double cream should work.

        Reply
    232. Julienne

      December 26, 2022 at 5:59 pm

      5 stars
      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.

      Reply
    233. Ilana

      December 27, 2022 at 2:49 pm

      5 stars
      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!

      Reply
    234. Jennie

      December 31, 2022 at 4:17 am

      5 stars
      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 !

      Reply
    235. Susan Crooks

      December 31, 2022 at 11:28 am

      5 stars
      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!).

      Reply
    236. Angela C

      January 01, 2023 at 5:53 pm

      5 stars
      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.

      Reply
    237. Sophia

      January 08, 2023 at 11:05 pm

      5 stars
      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

      Reply
    238. Millie

      January 09, 2023 at 4:28 pm

      5 stars
      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.

      Reply
    239. Lisa

      January 15, 2023 at 8:42 am

      5 stars
      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.

      Reply
    240. Patrice

      January 18, 2023 at 4:46 pm

      5 stars
      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!

      Reply
      • angelakallison

        January 19, 2023 at 1:22 pm

        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! 🙂

        Reply
    241. MR

      January 29, 2023 at 1:14 pm

      5 stars
      Moist and delicious. Definitely will make it again.

      Reply
    242. Shawn

      February 01, 2023 at 9:48 am

      4 stars
      Can you reduce the sugar & use gluten free flour baking mixes……

      Reply
      • angelakallison

        February 02, 2023 at 4:48 am

        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!

        Reply
    243. Kiana

      February 01, 2023 at 7:36 pm

      Can you sub out ricotta for cream cheese?? TY

      Reply
      • angelakallison

        February 02, 2023 at 4:47 am

        I wouldn't recommend it. Cream cheese would completely change the texture of the cake.

        Reply

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