Italian Lemon Ricotta Cake

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My fluffy Italian Lemon Ricotta Cake is a knockout. With its refreshing citrus flavor and gorgeous texture, this dessert is special without being fussy! A not-so-common baking ingredient, ricotta adds richness, flavor, and a tender crumb almost like a cheesecake. For the best results, bake it the day before serving so it can fully chill and the flavors can marry. This recipe is flexible—add fresh or frozen blueberries or raspberries for a pop of color and bright, fruity flavor.

• Rich, yet tender: This lemon ricotta cake is as satisfying as a pound cake, but with a lighter crumb.
• Perfect to make ahead of time: It tastes equally great fresh-baked or cold from the fridge (try a leftover slice for breakfast with coffee!).
• Bright flavor: My lemon cake is a little taste of summer in the winter.
• Mix it up in less than 30 minutes: This straightforward recipe is easy to whip up.
• Rustic yet sophisticated: Italian ricotta cake works as a simple snack with tea or as a dinner-party dessert.

This is one of those has-it-all recipes I love to have in my back pocket. It’s elegantly simple, with ricotta as the hero ingredient, giving the cake its exceptionally tender texture and rich, yet delicate flavor. Lemon desserts are always a winning choice—their bracing freshness perfectly balances sweetness and richness. From my Easy Lemon Cupcakes, to my Lemon Meringue Pie Ice Cream, and my Whole Lemon Tart, I’ve got you covered!

My top tip for this recipe is to make sure all your ingredients are at room temperature so that the batter aerates properly. It’s crucial that the batter whips up well for this ricotta cake to develop the proper texture, so soften your butter, take the chill off the eggs, and set out the ricotta on the counter to warm up before starting.

Table of Contents

• What is Italian Lemon Ricotta Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Italian Lemon Ricotta Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Lemon Dessert Recipes

What is Italian Lemon Ricotta Cake?

Italian Lemon Ricotta Cake is a single-layer cake. lightly-sweetened lemon cake. Whipped ricotta in the cake adds moisture and creates a tender, light crumb. This simple cake is baked in a springform pan and is dusted with icing sugar to give it a finished look. Italian ricotta cake is a home-style torta made with regional ingredients—ricotta and lemons are abundant in Southern Italy. It’s delightful as a weekday family treat, a dessert for guests, or even for breakfast—in Italy, it’s known as a torta da colazione, an unfrosted, not-too-sweet treat that translates to “cake for breakfast”!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9-inch (23-cm) springform pan
• Parchment paper
• Stand mixer (optional)
• Wire cooling rack

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour contributes to the cake’s structure without making it too heavy.
• Substitute: If you want a gluten-free cake, you can use the same amount of a gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Baking soda

• Baking soda reacts with the acidic ingredient in this recipe—lemon juice and ricotta cheese—to help the cake rise.

Butter

• Butter adds richness and flavor.
• Importantly, when butter and sugar are whipped, they create tiny pockets that trap air, helping make the cake light.
• It’s crucial to use softened butter here. Here are the best ways to get cold butter to room temperature.

Granulated sugar

• Granulated sugar lightly sweetens the cake.
• Additionally, the sugar helps stabilize the whipped eggs and cheese and aids browning.
• Substitute: Use half light brown sugar to give the cake a subtle molasses note.

Lemon zest

• Lemon zest, rich in aromatic lemon oil, adds a burst of fresh flavor.
• Substitute: Use orange zest instead for a slightly sweeter cake with a floral note.

Salt

• Salt enhances the flavor of this lemon ricotta cake.

Whole-milk ricotta cheese

• Whole milk ricotta gives this lemon ricotta cake a moist, almost custardy crumb.
• Additionally, ricotta cheese adds a lovely, mild dairy flavor.
• Please use only whole-milk or full fat ricotta cheese for the best ricotta cake. Lower-fat ricotta won’t whip up properly.
• Put the ricotta on the counter and get it to room temperature before making this cake. Because cold ricotta is firmer, it won’t whip well, which can make the batter lumpy.
• Make your own ricotta cheese with my simple recipe.

Eggs

• Eggs give the Italian ricotta lemon cake structure and lift.
• Whipping the batter for 5 minutes after adding the eggs creates bubbles that spread evenly throughout the batter. The bubbles expand during baking, which gives the cake its airiness and height.
• Use room-temperature eggs here—cold eggs won’t whip up well.

Lemon juice

• Lemon juice activates the baking soda, helping the cake rise.
• The lemon juice adds more citrus flavor.

Vanilla extract

• Vanilla extract rounds out the flavors and mellows any bitter notes in this lemon ricotta cake.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

Powdered sugar

• Dusting the top of the cake with powdered sugar (confectioners’ sugar) gives it a finished look.
• Substitute: You can top the cake with whipped cream or simply serve it as-is.

How to Make Italian Lemon Ricotta Cake

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23 cm) springform pan and set aside.
2. Mix dry ingredients: In a small bowl, combine the flour and baking soda, and set aside.
3. Cream butter and sugar with lemon zest and salt: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, lemon zest, and salt on medium-high speed for 1 minute.

4. Add ricotta: Add in the ricotta cheese, increase the speed to medium-high, and whip for 3 minutes, until fully aerated.

5. Add eggs and whip: Lower the speed to medium and whisk in the eggs, then increase the speed to medium-high and whip for 5 minutes, until light and fluffy.

5. Add remaining ingredients: Lower the speed to low and stir in the lemon juice and vanilla extract, followed by the flour mixture until just combined. Pour the batter into the prepared pan.

6. Bake the cake: Bake for 45-55 minutes, until a skewer or toothpick inserted into the center of the cake comes out clean.

7. Cool: Let cool in the cake pan for 15 minutes before releasing the sides and transferring to a wire rack to cool completely.
8. Dust with powdered sugar and serve: Just before serving, dust with powdered sugar.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Be sure that all of your ingredients are at room temperature so the batter can properly aerate.
• Use whole-milk ricotta in the cake, as low-fat versions won’t achieve the proper texture.
• A long whipping time is necessary for a light, fluffy cake. If the ricotta and eggs are not whipped sufficiently, the cake will be overly dense and heavy.
• Flavorful twist: If it’s plum season, be sure to try our Italian Ricotta Cake with Plums, or simply add plums to this cake!
• For a cake that’s really from scratch, make this cake with Homemade Ricotta!
• Serve this ricotta cake as is if you like, because it’s flavorful enough on its own! Or you can dust it with powdered sugar as directed, serve it with whipped cream or Crème Fraiche Whipped Cream and berries, or with a scoop of Vanilla Ice Cream and some fresh mint.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make this cake ahead and keep it in an airtight container in the fridge for up to three days.

How to store leftovers

• Store leftovers in an airtight container in the fridge for up to three days.

FAQs

How can I ensure that my cake rises well?

• Use room-temperature ingredients to create a smooth batter that whips up well.
• To make sure your cake rises well, it’s important to whip the eggs and the ricotta cheese well, as the whipping aerates the batter.
• After adding the flour, mix until just combined so you don’t knock the air out of the cake before baking.

Can I make this cake gluten-free?

• Yes, you can make this cake gluten-free.
• In place of all-purpose flour, use the same amount of a gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

How do I make sure my ricotta cake has the best texture?

• To ensure your ricotta cake has the best texture, make sure all ingredients are at room temperature. Cold eggs, ricotta, or cheese won’t blend correctly, and your cake won’t rise properly.
• Additionally, be sure the butter is at room temperature, not too soft or melty. Overly soft butter could make the cake greasy.
  • To make sure your butter texture is correct, press it with your finger. It should create an indent but not squish right through completely.  
• To get a moist cake with a fluffy texture, be careful not to overbake the cake. Take it out when a cake tester comes out clean.

More Lemon Dessert Recipes

• Lemon and Blueberry Crepes
• Lemon Icebox Cake
• Gluten-Free Lemon Blueberry Pound Cake
• Lemon Blueberry Pie
• Lemon Blondies

Try These Recipes!

Marjolaine Recipe

French Yogurt Cake (Gâteau au Yaourt)

Strawberry Lemon Pound Cake

Chocolate Icebox Cake