Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 eggs (room temperature); 200 grams granulated sugar; 220 grams ricotta cheese (whole-milk); 120 ml olive oil (extra virgin); 1 lemon (juiced); 2 lemons (zest); 220 g all-purpose flour ((plain flour)); 1 tbsp vanilla extract; 1 tsp baking powder; 2 tbsp powdered sugar ((for dusting))

JUMP TO RECIPE

This lemon ricotta cake is light, moist, and bursting with citrus flavour. Made in just one bowl with simple ingredients, it's the kind of recipe that feels elegant but is easy enough for everyday baking.

a sliced lemon ricotta cake served on a white plate on a marble table.

Table of Contents

Why you'll love this lemon ricotta cake
Ingredients you'll need
Step-by-Step Instructions
Expert Tips for Success
FAQ
Serving Suggestions:
Storage and Freezing Tips
More cakes you'll love
📖 Recipe

Why you'll love this lemon ricotta cake

A man with glasses eating a piece of cake.

This cake shines in texture and flavour - let me show you why it's become one of my most popular recipes.

Light and Moist Texture

Ricotta cheese gives this cake a delicate, creamy crumb that feels rich yet surprisingly light. Every bite stays tender without being heavy, making it a perfect all-occasion dessert.

Bright Citrus Flavour

Fresh lemon juice and zest bring a refreshing lift that balances the richness of the ricotta. It's a cake that tastes just as good in spring and summer as it does during the cooler months.

Easy One-Bowl Method

No complicated steps here-just mix everything together in one bowl and bake. This recipe is simple enough for beginners but still impressive enough to serve to guests.

Ingredients you'll need

the ingredients to make lemon ricotta cake on a marble table.

Ricotta Cheese: The star ingredient that provides moisture and a unique texture. Use full-fat ricotta cheese (or whole milk ricotta cheese) for best results.
Lemons: Both the lemon zest and juice are crucial for that bright, citrusy flavour. Organic lemons are ideal for zesting.
Olive Oil: The extra virgin olive oil adds depth and richness, complementing the lemon's acidity.
Eggs: Make sure your eggs are at room temperature. (I ALWAYS make sure my eggs are at room temperature whenever I bake-sorry to sound like a broken record!)
All-purpose flour: The base of the cake provides structure.
Sugar: Granulated sugar works best. It balances the lemon's tartness and sweetens the cake.
Vanilla: Either vanilla extract or a good-quality paste works wonders in this recipe for a little extra aroma and flavour.
Baking powder: used as a rasing agent.
Powdered sugar (not pictured): dust the cake once it has cooled.

Substitutions and Variations

Ricotta - part skim will also work. I have tested this but it won't have the same richness.
Lemons - experiment with other citrus fruits like oranges or limes in place of or in addition to lemons - see my orange pistachio cake for inspiration.
Olive Oil - substitute with butter or use a combination of both (NB - I haven't tested this myself, but if you do experiment, let me know!).
All-purpose flour - You can substitute with a 1:1 gluten-free flour blend for a gluten-free version.

While the cake is delicious on its own, there are numerous ways to put your spin on this classic dessert:

Limoncello Ricotta Cake: Add a splash of limoncello to the batter for an extra lemony kick and subtle boozy note.
Layered Lemon Ricotta Cake: Create a show-stopping dessert by making multiple layers and filling them with lemon curd or a light ricotta cream.
Berry Infusion: Fold fresh berries like blueberries or raspberries for a fruity twist.
Almond Ricotta Cake: For a nutty variation, substitute some of the flour with an almond meal and add a touch of almond extract.

If you'd like to give this moist cake an added lift try using a few teaspoons of almond extract.

Step-by-Step Instructions

The detailed lemon and ricotta cake recipe is in the recipe card below. The pictures below only cover the basic steps.

mixing eggs and sugar in a glass bowl using a hand mixer.

Step 1: Mix the batter

Start by combining your wet ingredients with the ricotta until smooth, then gently fold in the dry ingredients. Mix just until everything is incorporated - over-mixing can make the cake dense.

a cake tin with batter ready to be baked.

Step 2: Baking the cake

Bake in an 8-inch (20-cm) cake pan (or springform pan) in a 350F or 180C oven for 45 minutes. Cool in the cake pan for 10 minutes before removing it and allowing it to cool on a wire rack.

dusting powdered sugar over a freshly baked lemon ricotta cake.

Step 3: Cooling and serving

Cool in the cake pan for 10 minutes before removing it and allowing it to cool on a wire rack. Dust with powdered sugar to serve.

What an absolutely beautiful cake and thank you for sharing this gem of a cake!

Cynthia

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a hand reaching for a slice of cake presented on a white plate.

Expert Tips for Success

Even simple recipes benefit from a pro touch - here's what I've learned after many batches of this cake.

Clean Lemons: Wash and dry the lemons before using them in the recipe.
Room-Temperature Ingredients: Ensure your eggs, ricotta, and butter (if using) are at room temperature for better incorporation and a smoother batter. Drain the ricotta to remove any excess liquid.
Proper Mixing: Beat the ricotta, butter (or olive oil), and sugar until light and fluffy. This process, known as creaming, incorporates air into the batter, resulting in a lighter cake.
Gentle Flour Incorporation: Fold the dry ingredients in gently when adding them. Overmixing can lead to a tough, dense cake.
Proper Oven Temperature: Ensure your oven is fully preheated before baking. An oven thermometer can help verify the correct temperature.

a slice of lemon ricotta cake served on a white plate.

FAQ

Why did my lemon ricotta cake turn out dense?

This usually happens if the batter is over mixed or if the ricotta isn't well incorporated. Use room-temperature ingredients, mix gently, and avoid over baking.

Do I need to drain the ricotta?

If your ricotta is very wet, draining it will help the cake stay light and fluffy. A slightly drier ricotta works best.

Can I make this lemon ricotta cake gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. The cake will keep its texture and flavour.

Serving Suggestions:

This lemon ricotta cake is delicious on its own, but a few simple touches can make it even more special.
For an elegant finish, dust the top with powdered sugar just before serving - my favourite way to present it.
If you'd like something more indulgent, add a dollop of whipped cream, creamy mascarpone, or even a scoop of vanilla gelato.
Fresh berries or a tangy berry compote pair beautifully with the lemon flavour, adding colour and freshness.
And for a true Italian touch, enjoy a slice alongside an espresso or a chilled glass of limoncello.

Storage and Freezing Tips

Room Temperature: The cake can be stored at room temperature, covered, for up to 2 days.
Refrigeration: For more extended storage, refrigerate for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and aluminium foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

More cakes you'll love

If you love citrus desserts, check out my Orange Pistachio Cake next.

Looking for more creamy Greek-style sweets? Try my Melopita - Honey & Cheese Pie.

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📖 Recipe

This post was originally published in August 2015, but was republished with new content and pictures in June 2024.

Comments

4.75 from 4 votes (4 ratings without comment)