Lemon ricotta cake is incredibly easy to make yet impressively flavorful. The ricotta keeps the cake moist for days, while the lemon adds a fresh zing in every bite. It’s not too sweet, making it ideal for those who enjoy a more balanced dessert. Plus, it can be served plain, dusted with powdered sugar, or dressed up with berries and whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ricotta cheese (whole milk)
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Lemons (zest and juice)
Vanilla extract
Butter (unsalted, melted and cooled)
Powdered sugar (optional, for topping)
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the ricotta mixture.
Gently stir in the melted butter until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before removing the sides. Cool completely before dusting with powdered sugar or serving.
Servings and timing
This recipe makes 8 to 10 servings. Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
Berry Lemon Ricotta Cake: Fold in fresh blueberries or raspberries before baking.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Lemon Almond Ricotta Cake: Add a touch of almond extract and top with sliced almonds.
Citrus Twist: Use orange zest and juice for a different flavor profile.
Mini Cakes: Bake in muffin tins for individual servings.
Storage/Reheating
Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: Best enjoyed at room temperature or slightly warmed. Microwave individual slices for 10–15 seconds if desired.
Freezing: Wrap the whole cake or slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
What does ricotta do in a cake?
Ricotta adds moisture, richness, and a subtle creaminess that makes the cake tender and flavorful.
Can I use low-fat ricotta?
Whole milk ricotta is best for texture and flavor, but low-fat can be used if necessary, though the cake may be slightly drier.
Does this cake need frosting?
No, it’s delicious on its own or simply dusted with powdered sugar. You can also add fresh berries or whipped cream if desired.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Can I make this cake ahead of time?
Yes, it actually tastes better the next day after the flavors have settled. Store in the fridge and bring to room temperature before serving.
Is lemon ricotta cake similar to cheesecake?
It has a cheesecake-like texture but is lighter and more cake-like due to the flour and baking powder.
Can I add fruit to the batter?
Yes, blueberries, raspberries, or blackberries work wonderfully in this cake.
What type of pan should I use?
A springform pan is ideal for easy removal, but a regular 9-inch round cake pan also works.
How do I know when the cake is done?
The top should be lightly golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I make this cake gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend for a celiac-friendly version.
Conclusion
Lemon ricotta cake is a simple yet sophisticated dessert that highlights the fresh flavors of lemon and the creamy texture of ricotta. It’s perfect for any occasion, from casual tea time to festive celebrations. Easy to make and impossible to resist, this cake will quickly become a favorite in your baking repertoire.
Lemon ricotta cake is a light, moist dessert with a cheesecake-like texture, combining the bright flavor of lemon with the creaminess of ricotta cheese. It’s elegant, simple to make, and perfect for any occasion.
Ingredients
1 1/2 cups whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
Powdered sugar, for topping (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, combine ricotta cheese and granulated sugar. Beat until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually fold dry ingredients into the ricotta mixture until just combined.
Gently stir in melted butter until fully incorporated.
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then remove the sides. Cool completely before dusting with powdered sugar or serving.
Notes
Whole milk ricotta is recommended for best texture and flavor.The cake is even better the next day as the flavors develop.Add fresh berries to the batter for a fruity twist.Let the cake come to room temperature before serving for best texture.Store leftovers in the fridge to maintain freshness.
