Best Italian Lemon Ricotta Cake Recipe (Easy & Moist)
Jul 15, 2024, Updated Sep 29, 2024
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Best Italian Lemon Ricotta Cake Recipe (Easy & Moist)– A delicious Italian cake with a moist and tender crumb, balanced sweetness, and a delightful citrus flavor. Trust me, this is the best recipe, resulting in a fluffy cake (not dense like many ricotta cakes!).
You’ll also love my lemon olive oil cake and gluten-free almond cake.
Best Ricotta Cake
The secret to a light and fluffy cake (not dense) is to whip the ricotta with the butter and sugar until fluffy. This small step makes a big difference in the overall texture of this delicious lemon ricotta cake. The richness of the ricotta cheese creates the best texture. It’s truly a delectable cake that everyone loves.
It’s the perfect dessert for Mother’s Day or any occasion! You will also love Olive Oil Cake and Italian Apple Cake.
Table of Contents
Simple Ingredients
This traditional Italian cake has a few basic ingredients to make
- Butter: Unsalted, softened. Adds richness and moisture to the cake.
- Sugar: Sweetens the cake and contributes to its texture.
- Whole Milk Ricotta Cheese: Room temperature, with excess liquid drained. Provides moisture and a creamy texture to the cake. I prefer full-fat ricotta cheese.
- Eggs: Large and at room temperature. Contribute to the structure and moisture of the cake.
- Vanilla or Almond Extract (optional) adds a pleasant, aromatic flavor to the cake. Choose according to your preference.
- Lemon Zest: Grated from a large lemon. Adds citrusy aroma and flavor.
- Lemon Juice: Squeezed from a large lemon. Enhances the citrus notes in the cake.
- Baking Powder: Acts as a leavening agent, helping the cake rise.
- Salt: Enhances the overall flavor of the cake.
- All-Purpose Flour: The main dry ingredient, providing structure to the cake.
- Powdered Sugar (optional): For dusting the top of the cake, adding a sweet finish.
See the recipe card for quantities.
How to Make Lemon Ricotta Cake
This classic Italian dessert comes together in a few simple steps. A printable recipe card is at the bottom of the post.
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a large mixing bowl, using a hand mixer or a stand mixer, beat the softened butter, sugar, and ricotta cheese on medium speed until light and fluffy, about 5 minutes. This step is the trick to getting a light and fluffy ricotta cake.
Add the eggs to the ricotta mixture one at a time, beating well after each addition.
If using, stir in the vanilla extract (or almond extract), and add the lemon zest and juice to the batter. Mix until well combined.
In the same bowl, sift the dry ingredients—baking powder, salt, and all-purpose flour—over the ricotta mixture. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for approximately 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, you can dust the top of the cake with powdered sugar, if desired. Slice and serve. Enjoy your Italian Lemon Ricotta Cake! Optional: serve with fresh berries and a dollop of whipped cream.
Enjoy your easy lemon ricotta cake! It is the best cake and you will come back to this recipe again and again!
Substitutions
- All-Purpose Flour: You can use a gluten-free flour blend for a gluten-free version. Note: The texture might differ in gluten-free versions, and adjustments may be needed.
- Whole Milk Ricotta Cheese: Sour cream can be used to achieve a similar cake. Note: Adjust the fat content accordingly, and consider draining excess liquid if needed.
Variations
- Lemon Blueberry Ricotta Cake: Fold in fresh or frozen blueberries into the batter before baking. The combination of lemon and blueberry adds a burst of fruity flavor.
- Orange Ricotta Cake: Substitute orange zest and juice for lemon to create a refreshing orange-flavored cake. You can also add a splash of Grand Marnier for an extra kick.
- Lemon Ricotta Pound Cake: For a classic pound cake shape, bake the batter in a loaf pan. Adjust the baking time accordingly.
You will also love this Chocolate Chip Ricotta Cake!
Equipment
Storage
- Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. To prevent it from drying out, place it in an airtight container or cover it with plastic wrap.
- Refrigerate: For more extended storage, place the cake in an airtight container or cover it with plastic wrap.
Top tips for best results
- Room Temperature Ingredients: Ensure that ingredients like butter, eggs, and ricotta cheese are at room temperature. This promotes better mixing and a smoother batter.
- Creaming Butter, Sugar, and Ricotta: Beat the softened butter, sugar, and ricotta cheese until the mixture is light and fluffy. This step aerates the batter, resulting in a lighter texture.
- Draining Ricotta: If your ricotta has excess liquid, drain it before adding it to the batter. This prevents the cake from becoming too wet.
- Gentle Mixing: When adding the dry ingredients, fold them into the batter gently. Overmixing can result in a dense cake. Mix until just combined.
FAQs
Yes, you can freeze the cake for longer storage. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Yes, you can use part-skim ricotta as a substitute. Keep in mind that it might affect the richness, moisture, and texture of the cake. I recommend using whole milk ricotta cheese for the best texture.
Yes, you can make this Lemon Ricotta Cake into a layered cake by dividing the batter between multiple cake pans. Adjust the baking time accordingly based on the size of the pans.
You can use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
More Italian Cake Recipes
Looking for other recipes? Try these:
Serving Suggestions
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Print
Best Italian Lemon Ricotta Cake Recipe
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
Best Italian Lemon Ricotta Cake Recipe (Easy & Moist)– A delicious Italian cake with a moist and tender crumb, balanced sweetness, and a delightful citrus flavor. Trust me, this is the best recipe, resulting in a fluffy cake (not dense like many ricotta cakes!).
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 15 ounces whole milk ricotta cheese, at room temperature (liquid drained)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract or almond extract (optional)
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- Powdered sugar for dusting the top of the cake (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large mixing bowl, using a hand mixer or a stand mixer, beat the softened butter, sugar, and ricotta cheese on medium speed until light and fluffy, about 5 minutes. This step is the trick to getting a light and fluffy ricotta cake.
- Add the eggs to the ricotta mixture one at a time, beating well after each addition.
- If using, stir in the vanilla extract (or almond extract), and add the lemon zest and juice to the batter. Mix until well combined.
- In the same bowl, sift in the dry ingredients: baking powder, salt, and all-purpose flour over the top of the ricotta mixture. Gently fold the dry ingredients into the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for approximately 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can dust the top of the cake with powdered sugar, if desired. Slice and serve. Enjoy your Italian Lemon Ricotta Cake! Optional: serve with fresh berries and a dollop of whipped cream.
Notes
Room Temperature Ingredients: Ensure that ingredients like butter, eggs, and ricotta cheese are at room temperature. This promotes better mixing and a smoother batter.
Creaming Butter, Sugar, and Ricotta: Beat the softened butter, sugar, and ricotta cheese until the mixture is light and fluffy. This step aerates the batter, resulting in a lighter texture.
Draining Ricotta: If your ricotta has excess liquid, drain it before adding it to the batter. This prevents the cake from becoming too wet.
Gentle Mixing: When adding the dry ingredients, fold them into the batter gently. Overmixing can result in a dense cake. Mix until just combined.
- Prep Time: 10 min
- Cook Time: 40-50
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Made this Lemon Ricotta Cake last night and it is delicious. Haven’t made a cake in quite a while and this one was easy.
Yes! Easy and flavorful! I am happy you liked it. You might like my other Italian cakes (Lemon and Blueberry cake, Apple Cake, and Chocolate Olive Oil) as well. Happy baking!
I made your wonderful ricotta cake and my family and neighbors who tried simply raved about it! Thank-You–it is wonderful!!
Yay! Thrilled it was a hit with everyone. It’s an easy recipe that feels fancy!
I have a question regarding the lemon ricotta cake. The recipe calls for baking powder but in the instructions, baking soda is mentioned.
Which one should be used in the recipe ?
Fixed! It is baking powder! Sorry about that.
In your lemon cake, you mention backing powder several times but when I printed out the recipe, it says baking powder. Does it make a big difference. I made it with powder as per the recipe and it was excellent! Now I’m getting ready to bake again and reread your instructions and a bit confused. Thanks. Pat
Yes, baking powder is correct! I fixed it in the blog post. Thank you!
This was a delicious, moist cake! Perfect lemon flavor. Super easy to make and a crowd-pleaser!
I saw your review of the recipe. Can you tell me if you use baking powder or baking soda to make the ricotta lemon cake. The list of ingredients says baking powder but instructions say baking soda. Thank you for your help.
Fixed! It is baking powder! Sorry about that.
I made Lasagna a couple of weeks back. I bought an extra ricotta that I thought I would need but didn’t. Now; what to do with the Ricotta…..; and then I saw this recipe and thought why not. I’m not really a baker but gave it a go.
It was wonderful! Exactly what it said to expect. Crumbly, extremely moist flavorful cake. My husband and I loved it. It will be great with coffee in the morning.
Thank you, Patricia
!!
It makes the perfect sweet treat for dessert or breakfast. I am happy you loved it.
This cake is incredibly moist and easy to make And pairs perfectly with morning macchiato or any time!! thank you so much for your beautiful recipe. I would make it over and over again🍋✨🍋
You are welcome! I am happy you will love it in the future. It’s a favorite.
I found it confusing when baking soda was listed in the ingredients but in the method it said add baking powder. I chose baking soda
Either will work! Sorry about that. It is baking powder.
I saw this recipe and thought what a wonderful summer dessert! I made it today and the house smells wonderful, can’t wait to share with everyone . I also had some candied lemons 🍋 and I added those to top it off! Thank you o
I am happy you loved it. The candied lemons sound delicious! Yum.
This cake was delicious!! I actually made it gluten free by using cup 4 cup flour and it was amazing! I loved the almond flavor with the lemon. My whole family loved it!
Happy you were able to make it gf to suit your needs. Yes! it is a crowd pleasing recipe.
a family recipe I know you will love! Let me know what you think after you make it!
Do you think this would ship well? I would love to send it to a friend.
I am not sure since I haven’t tried to do it. You will want to be careful with temperature control and the ricotta cheese.