Italian Lemon Ricotta Cake

There’s a reason this cake shows up at every Italian family gathering: it’s bright but comforting, simple but impressive. I first made this Italian Lemon Ricotta Cake on a rainy Sunday when I wanted something that felt like homemade but didn’t require babysitting a delicate sponge. The ricotta keeps it tender and moist, the lemon cuts through the richness, and the whole thing comes together in about 15 minutes of hands-on time. If you’re searching for an easy Italian Lemon Ricotta Cake or the best Italian Lemon Ricotta Cake recipe that actually works every time, this is it.

If you love ricotta-forward desserts, you might also enjoy a savory twist for breakfast like my simple ricotta and tomato sourdough toast, which pairs ricotta’s creamy texture with bright toppings.

WHY THIS RECIPE WORKS

• Ricotta adds moisture and a tender crumb without extra oil no rubbery texture.
• Lemon juice and zest brighten the flavor so it never feels overly sweet or heavy.
• Simple creaming method ensures even distribution of fat and sugar for reliable rise.
• Minimal ingredients and one bowl (or one mixer) easy to scale and perfect for meal prep.
• Uses a 9-inch springform pan for even baking and a pretty presentation.

Ingredients

Step-by-step Directions

1. Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
   • Tip: Line the base with parchment for an extra-easy release. Dusting with powdered sugar helps the cake climb the sides a little for a pretty edge.
2. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined.
   • Tip: Scrape down the bowl once so no pockets of butter remain. Cream for 2–3 minutes for a light base.
3. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
   • Tip: Make sure ricotta is well-drained (place in a sieve for 20 minutes if needed). Too wet ricotta can make the batter runny.
4. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine.
   • Pro tip: Add eggs slowly and mix only until incorporated to avoid overworking the batter.
5. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to fully incorporate all of the ingredients.
   • Tip: Don’t overmix after adding flour—stop when you no longer see streaks of flour.
6. Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
   • Tip: If the top is browning too quickly, tent with foil after 30 minutes.
7. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
   • Tip: Cooling in the pan helps the cake settle; fully cool for cleaner slices. Serve slightly warm or at room temperature.

COMMON MISTAKES TO AVOID

• Cake is too dense or gummy
  • Cause: Overmixing flour or using undrained ricotta.
  • Fix: Drain ricotta and fold flour in gently; mix just until combined.
• Top browns but center isn’t set
  • Cause: Oven running hot or pan too close to top element.
  • Fix: Bake lower in the oven, tent loosely with foil, and check temperature with an oven thermometer.
• Cake sticks to pan or falls apart
  • Cause: Not greasing/lining the pan or removing too quickly.
  • Fix: Use parchment on the pan base, grease collar, cool 10–15 minutes before removing ring.
• Cake tastes flat or oily
  • Cause: Old baking soda, unsalted butter without adjusting salt.
  • Fix: Use fresh leavening and balance salt to taste.

Nutrition per serving (approximate)

• Serving size: 1 slice (1/12 of cake)
• Calories: ~340 kcal
• Fat: ~15 g
• Carbohydrates: ~41 g
• Protein: ~5 g
  Health note: This cake provides calcium and protein from ricotta and vitamin C from lemon. It’s still a dessert watch portion size if you’re tracking calories.

VARIATIONS & CUSTOMIZATIONS

• Blueberry Lemon Ricotta Cake: Fold 1 cup fresh or frozen blueberries into batter (toss frozen in flour first to prevent sinking).
• Almond-Lemon Ricotta Cake: Replace 1/2 cup flour with 1/2 cup finely ground almond flour for a nutty crumb; reduce baking time slightly.
• Orange-Ricotta Twist: Swap lemon juice/zest for orange for a sweeter, warmer citrus note.
• Lighter option: Use part-skim ricotta and reduce butter to 1/2 cup; add 2 tbsp Greek yogurt to maintain moisture.
• Equipment alternatives: If you don’t have a springform, use a 9-inch cake pan lined with parchment (bake time similar). For smaller batches, bake in an 8-inch pan—expect extra 5–10 minutes baking. Air fryer: use a 7–8 inch pan and check at 20–30 minutes at 325°F; results may vary.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Wrap cooled cake tightly with plastic wrap or store in an airtight container for 3–4 days.
• Freezer tips: Freeze slices individually on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Best reheating method: Bring to room temperature or warm slices at 300°F for 8–10 minutes (covered with foil to avoid drying). Microwaving: 10–15 seconds per slice to warm watch closely.

Serving Suggestions and Pairings

• Classic pairings: Fresh berries, a dollop of whipped cream or mascarpone, or a drizzle of honey.
• Drinks: Espresso, Americano, or Earl Grey tea. A chilled glass of Prosecco is lovely for celebrations.
• Side dishes: Citrus salad, simple arugula with shaved fennel for a light brunch.
• Occasions: Weeknight dessert, weekend brunch, holiday dessert table, potlucks, or make-ahead for guests.

FAQ

1. Can I make Italian Lemon Ricotta Cake ahead of time?
   Yes bake it a day ahead, store covered at room temperature for up to 24 hours, or refrigerate for up to 4 days. For best texture, bring to room temperature before serving.

2. Why is my Italian Lemon Ricotta Cake dry?
   Common causes are overbaking, using very low-fat ricotta, or overmixing after adding flour. Use whole-milk ricotta, watch the bake time, and remove from the oven as soon as the center tests clean.

3. Can Italian Lemon Ricotta Cake be frozen?
   Absolutely. Freeze whole or in slices for up to 3 months. Thaw in the fridge overnight and warm gently if desired.

4. Can I use container ricotta without draining?
   You should drain container ricotta for better texture place it in a sieve over a bowl for 15–30 minutes to remove excess moisture.

5. Is this cake gluten-free or vegan-friendly?
   The base recipe uses all-purpose flour and dairy eggs. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, try a tested vegan ricotta and flax eggs, but expect a different (sometimes denser) texture.

CONCLUSION

This Italian Lemon Ricotta Cake is my go-to when I want something that’s elegant, lemony, and reliably moist. It’s forgiving for beginners, easy to customize, and keeps well making it a perfect recipe to bookmark and share.

If you try it, save this recipe, drop a comment to tell me how it went, and share a photo I’d love to see your twist on it.

Italian Lemon Ricotta Cake

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A bright and comforting Italian cake that’s easy to make and perfect for every family gathering, featuring ricotta for moisture and lemon for a burst of flavor.

• Total Time: 65
• Yield: 12 servings

Ingredients

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• 3/4 cup butter, softened (1 1/2 sticks)
• 1 1/2 cups sugar
• 15 ounces whole milk ricotta cheese, drained well
• 3 large eggs
• 1 tsp vanilla
• 1 large lemon, zested and juiced
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups all-purpose flour
• optional: powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan using butter and powdered sugar; set aside.
2. In a large mixing bowl, cream together the butter and sugar until combined, scraping down the bowl once.
3. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
4. Mix in the eggs, one at a time, then add the vanilla, lemon zest, and lemon juice.
5. Stir in the baking soda and salt, then add the flour and mix until just combined.
6. Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
7. Let cool in the pan for 15 minutes before removing and dust with powdered sugar before serving.

Notes

Store leftovers wrapped tightly in plastic for 3-4 days or freeze slices for up to 3 months.

• Author: soukaina
• Prep Time: 15
• Cook Time: 50
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian