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This moist lemon ricotta cake is made from scratch with fresh lemon. The ricotta cheese makes this cake extra fluffy, making it one of the best Italian desserts.
Ricotta cheese is a staple in both Italian cooking and baking. It is a soft Italian cheese made from whey, with a rich and fluffy texture that can be served both sweet and savory.
Adding ricotta cheese to baked goods helps add extra moisture in addition to adding a rich and flavorful taste and texture.
Serve this lemon ricotta cake with Rossini Cocktails for brunch, a Glazed Spiral Ham for the holidays, or after Baked Spaghetti Squash Alfredo for Sunday dinner.
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Notes About the Ingredients
- Ricotta - This Italian whey cheese is used in a variety of Italian dishes. It can be used in savory dishes such as Manicotti, Whipped Ricotta, or Stuffed Mushrooms. It's often used in sweet dishes such as Cannoli Filling or this cake. I have found that when testing baked goods, whole milk ricotta cheese gives them the best flavor and texture.
- Lemon - Use fresh lemon juice and zest if possible. The flavor creates the best balance between sweet and tart. If store-bought lemon juice is used or the lemon zest is omitted, the lemon flavor will not be as potent.
Variations to Try
- Orange - Substitute the juice and zest for fresh orange juice and zest.
- Toppings - Serve with fresh berries, Fresh Strawberry Puree, whipped cream, Whipped Mascarpone Frosting, or candied lemon peel.
- Cake Pan - If you don't have a springform pan, you can use a deep-sided cake pan or bundt pan.
How to Make Lemon Ricotta Cake from Scratch
Grease the Pan - First, grease a 9" springform cake pan with butter or baking spray.
Drain the Cheese - Wrap the ricotta cheese in a cheesecloth, twist, and squeeze to release as much excess moisture as possible.
Mix the Batter - Cream together the butter and sugar for 1 minute, then add in the strained ricotta and beat for 2-3 minutes until fluffy. Mix in the eggs one at a time, then mix in the lemon juice and zest.
Add Dry Ingredients - Next, sift the flour, baking powder, and salt directly into the wet ingredients and mix until just combined.
Pour into the Pan - Pour the cake batter into the prepared pan and smooth out the top.
Bake - Bake the cake at 350˚F for 45-55 minutes until a toothpick comes out clean.
Cool and Serve - Allow the cake to cool for 15 minutes, remove the collar from the springform pan, and then cool completely. Serve the cake with your desired toppings.
Amanda's Expert Tips
- Mix the wet and dry ingredients until they are just combined. Overmixing cake batter can lead to a dense cake.
- Cool the cake for 15 minutes before trying to remove the collar. If you do this early, it will rip the cake apart.
Springform Pan
This is the springform pan that I use, and it works extremely well for baking cakes!
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Storage Instructions
Store the ricotta cake in an airtight container at room temperature for 2-3 days. To freeze, wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw frozen cake at room temperature before serving.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Italian Dessert Recipes
If you loved this Easy Lemon Ricotta Cake, check out these other Italian desserts that I know you will love too!
Recipe
Lemon Ricotta Cake
Equipment
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ sticks unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 3 large eggs
- 2 Tablespoons fresh lemon juice, approximately 1 lemon
- 1 teaspoon fresh lemon zest, approximately 1 lemon
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- powdered sugar, for garnish
- lemon wheels , for garnish
Instructions
- Preheat the oven to 350˚F and grease a 9" springform pan with butter or baking spray.
- Using cheesecloth wrapped around the ricotta, squeeze out as much excess moisture as possible.
- Cream together the softened butter and sugar, using a hand mixer or stand mixer on medium speed for about 1 minute until combined and fluffy.
- Add strained ricotta cheese and mix for an additional 2-3 minutes until light and fluffy.
- With the mixer running, add the eggs one at a time, mixing until each egg is combined. Add lemon juice and lemon zest and mix until combined.
- Sift the flour, baking powder and salt directly into the batter and then mix on low until the dry ingredients are just combined.
- Pour the batter into the prepared cake pan and smooth out the top, using a spatula or knife. Bake the cake in the preheated oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle.
- Let the cake cool for 15 minutes and then remove the outside collar from the springform pan. Allow the cake to finish cooling before serving, dusted with powdered sugar and garnished with fresh lemon slices.
Notes
- Flavor - Substitute orange juice and zest for the lemon juice and zest.
- Toppings - Try fresh berries, strawberry puree, whipped cream, mascarpone frosting, or candied lemon peel.
- Storage - Keep in an airtight container at room temperature for 2-3 days. To freeze, wrap the cooled cake tightly in plastic wrap and store for up to 2 months. Frozen cake can be thawed at room temperature before serving.
Joanne
Delicious! I realized at the time that I had over-mixed the batter, and the cake was indeed dense. I don’t mind a dense texture and will serve it anyway.
Amanda Scarlati
Thanks Joanne - I'm glad you enjoyed it!