This lemon ricotta cake is a delightful Italian dessert that combines the tangy freshness of lemons with the creamy richness of ricotta cheese. It’s light, moist and a real winner in my book!
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Why you should make it
- It’s 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.
- Made in one bowl
- I love using citrus in desserts - they add such a "freshness".
Ingredients
- 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.
If you'd like to give this moist cake an added lift try using a few teaspoons of almond extract.
Instructions
The detailed lemon and ricotta cake recipe is on the recipe card below. The pictures below only cover the basic steps.
Step 1
Cream the eggs and sugar in a large mixing bowl until pale and creamy, and the mixture has doubled.
Step 2
Add the ricotta, olive oil, lemon juice and vanilla. And mix again.
Step 3
Grate your lemon zest using a microplane.
Step 4
Fold through the all-purpose flour and baking powder (make sure not to overmix!)
Step 5
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.
Hint: If you prefer, mix all the ingredients in a stand mixer fitted with a large mixing bowl.
What an absolutely beautiful cake and thank you for sharing this gem of a cake!
Cynthia
Substitutions
- 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.
- 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.
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Variations
While the traditional Lemon Ricotta 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.
Common Mistakes to Avoid
Achieving the perfect texture with this cake is about technique. Here are some pro tips and mistakes to avoid:
- 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.
FAQ
Yes. Use either cottage cheese, cream cheese or Greek yogurt.
Yes. You can use frozen lemon juice and zest.
Serving Suggestions:
- Dust with powdered sugar just before serving for an elegant finish. (my preferred way of serving)
- Serve with a dollop of whipped cream, mascarpone or a scoop of vanilla gelato for added indulgence.
- Pair with fresh berries or a berry compote to complement the lemon flavour.
- Enjoy with a cup of espresso or a glass of limoncello for an authentic Italian experience.
Storage 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.
Video - how to make it
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Lemon Ricotta Cake
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Conversions
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 tablespoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoon powdered sugar, (for dusting)
Instructions
- Line and grease a 20cm baking cake tin and pre heat your oven to 180 deg C.
- In a large bowl with a stand mixer (or hand-held electric mixer) combine the eggs and sugar and beat until pale and smooth ( approx. 2 mins.).3 eggs, 200 grams granulated sugar
- Add the fresh ricotta cheese and beat again until the mixture is creamy and well incorporated.220 grams ricotta cheese
- Add the olive oil, lemon juice, zest and vanilla and mix again.120 ml olive oil, 1 lemon, 2 lemons, 1 tablespoon vanilla extract
- Fold through the all-purpose flour and baking powder (make sure not to overmix!)220 g all-purpose flour, 1 teaspoon baking powder
- Pour the cake batter into the cake tin and bake in a 350F or 180C oven for 45 mins. (check with a skewer or toothpick to check if the cake is done)
- Cool in the cake pan for 10 minutes before removing and dusting it with powdered sugar.2 tablespoon powdered sugar
Peter's Tips →
- Wash and dry the lemons before using them in the recipe.
- 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.
- 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.
- Fold the dry ingredients in gently when adding them. Over-mixing can lead to a tough, dense cake.
- Ensure your oven is fully preheated before baking. An oven thermometer can help verify the correct temperature.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in August 2015, but was republished with new content and pictures in June 2024.
Kalliope D... says
Glad you're back. Yay!!!
Bambi Manlulo says
Welcome back Peter! Really glad to see you're back blogging! xx
Dana Mccarthy says
Welcome back and take care of yourself!
Rosa says
Welcome back, dear! I'm so sorry to hear about your health issues and I hope that you are feeling better now. This cake looks fabulous and as always, I love your shots. Yes, the blogging world has changed a lot over the course of the years, but what is the most important is that you enjoy the activity and that it brings you something (soul therapy). The rest is mostly (des)illusion... 😉
Cheers,
Rosa
My Kitchen Stories says
Hi Peter. We missed you. Thanks for the cake
Tony Antoniou says
Great to see you back!!
cynthia says
What an absolutely beautiful cake. So sorry to hear that you've been going through so much, but so so glad to see you back and so happy that things are going well. Thank you for sharing this gem of a cake!
Merryn Galluccio says
Welcome back Peter I am glad you are feeling better. Sometimes an illness helps you to take stock of what is important in life. Thank you for this amazing cake and gorgeous photographs xx
Amanda McInerney says
Lovely to see you back again, Peter - even better to see you back and bearing cake! xxx
Annette Spaan says
Your pictures and recipe are amazing as always! I am sorry to hear you have not been well, I hope your doing much better right now. I will be following your blogs!
Catherine Neary says
ty looks and sounds delicious ..Glad to hear you are feeling better God Bless..
Alison Borgas says
Welcome back! 😉 Love the look of this cake... just exactly what I love to eat.
MeetaK says
Such gorgeous simplicity. Easy ingredients and big flavour just the way it should be. Good to see you back!
Gourmet Getaways says
Oh this looks so delicious!!! I'm pleased you are feeling better.
Thanks so much for sharing.
Julie
Gourmet Getaways
AmandaChewTown says
No need to apologise, we're all just glad to have you back xxxxx
Helen (grabyourfork) says
Glad to hear you're on the mend, Pete. Welcome back. I better be nice to you now that you're a boxer 🙂
Mary says
So glad your back. I missed you. Can't wait to see what's next. Wishing you good health and God speed.
Sara (Belly Rumbles) says
So glad you are in better health and it is great to see new recipes popping up on your baby. Go the boxing!! That is very cool and glad you are loving it.
Sara (Belly Rumbles) says
Oh and the cake looks fantastic too!