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))

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Light, moist, and bursting with fragrant lemon flavour, this Italian lemon ricotta cake is a winner! Enjoy this delightful and indulgent dessert that perfectly balances the tangy zestiness of fresh lemons with the creamy richness of ricotta cheese.

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

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Why this recipe works
Ingredients and substitutions
How to make this recipe
Expert tips
Serving suggestions
Storage
Video - how to make it
Related recipes
📖 Recipe

I love baking using citrus and especially adore using lemons in cakes. With lemons being so abundant in Greek cooking and featuring heavily, it's only natural they would find themselves included in this heavenly dessert.

Why this recipe works

It's a simple recipe - perfect for breakfast with a cup of tea or coffee.
It's less sweet than a traditional lemon cake.
You can serve it at room temperature or straight from the fridge.
The ricotta keeps it light producing a moist crumb.
It's all made in one bowl! (you can use either a stand mixer or hand mixer - it's up to you!).

If you love citrus desserts like I do see my orange pistachio cake for next level deliciousness!

Ingredients and substitutions

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

Sugar: For best results, use granulated white sugar. You can use brown sugar, but this will make the cake slightly darker in appearance.
Eggs: Make sure your eggs are at room temperature. (Whenever I bake, I ALWAYS make sure my eggs are at room temperature—sorry to sound like a broken record!)
Ricotta: Whole-milk ricotta cheese is preferable. You can sub with part-skim ricotta, but you'll miss the rich, creamy taste. Sour cream or Greek yogurt are also good substitutes.
Olive oil is my preferred fat in this ricotta cake recipe. You can easily substitute butter, but I trust my Greek heritage! (make sure to use extra virgin olive oil)
Lemons: Look for plump, shiny, and not dry lemons. Fresh lemon juice works best in this cake along with fresh lemon zest for maximum flavour.
All-purpose flour: Regular flour from the supermarket will work fine. (you can use cake flour if preferred). Also, I highly recommend almond flour if you want to make this recipe gluten-free.
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.

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

How to make this recipe

The recipe card below contains the full recipe for this delicious lemon ricotta cake. The pictures below only cover the basic steps.

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

Step 1

Cream the eggs and sugar in a large mixing bowl until pale and creamy, and the mixture has doubled.

adding ricotta to a cake batter in a glass bowl.

Step 2

Add the ricotta, olive oil, lemon juice and vanilla. And mix again.

grating lemon zest into cake batter with a microplane.

Step 3

Grate your lemon zest using a microplane.

adding all purpose flour to a cake batter in a glass bowl.

Step 4

Fold through the all-purpose flour and baking powder (make sure not to overmix!)

dusting powdered sugar over a freshly baked lemon ricotta cake.

Step 5

Bake in an 8-inch (20-cm) springform pan in a 350F or 180C preheated oven for 45 mins. Cool in the cake pan for 10 minutes before removing and cooling on a wire rack. Dust with powdered sugar for the final touch.

Expert tips

Wash and dry the lemons before using them in the recipe.
Drain the ricotta to remove any excess liquid.
Use room-temperature eggs for best results.
Don't over mix the dry ingredients into the lemon ricotta cake batter, as it will result in a tough, dense cake.
Line your pan with parchment paper. This will make it easier to remove the cake when it's cooked.
Adjust the baking time if needed, depending on your oven.
Use a skewer or toothpick to test if the cake is cooked through.
Allow the cake to rest in the tin for at least 15 minutes before removing.
Make sure the cake has cooled before dusting it with powdered sugar.

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

Serving suggestions

For best results, serve with fresh berries (or any fresh fruit) and a dollop of whipped cream. Alternatively, use a lemon glaze drizzle or a cream cheese frosting on top of the cake.

Storage

Store in an airtight container at room temperature for up to three days.
If you're not planning to finish it within that time, storing it in the fridge for up to a week (again, in an airtight container) is best. Just bring it back to room temperature before serving to enjoy its full flavour and texture.

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

Video - how to make it

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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)

Lemon Ricotta Cake