Lemon Ricotta Cake is light and moist thanks to the addition of ricotta cheese. There is no mixer required and no fancy ingredients. Made using lots of tangy lemon zest and lemon juice, this flavorful single layer Italian Lemon Ricotta Cake can be served on its own for a casual gathering with just a light sprinkle of powdered sugar on top or fresh berries. Serves 8.
Love lemon cakes? You may also like this traditional Italian cake, Italian Lemon Pound Cake Recipe, and Lemon Olive Oil Cake.
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Ingredients needed to make lemon ricotta cake
- Sugar: use regular white granulated sugar for this recipe
- Lemon zest: there is a good amount of lemon zest in this recipe. The zest really helps to amplify the lemon flavor. Zest two large lemons using a lemon zester or microplane. For a different flavor profile, try substituting the lemon zest for orange zest
- All-purpose flour
- Baking powder: be sure your baking powder is not expired or it will not help your cake rise helping to create it's fluffy texture and moist crumb
- Salt: Adjust the amount of salt based on the ricotta you use. I like to use homemade ricotta in this recipe that has no added salt, so the recipe calls for 1 teaspoon of salt. If you are using store bought ricotta with added salt, reduce the salt by at least half
- Eggs: This cake calls for 3 large eggs at room temperature. The eggs help add richness to the cake. Room temperature eggs are required to allow the eggs to incorporate evenly with the other ingredients.
- Ricotta cheese: To get the best flavor, use whole milk ricotta. Full fat ricotta cheese will add a richness to this cake that cannot be obtained by using part skim ricotta. If you've never tried fresh ricotta, it is way better than store-bought! Try making your own ricotta - it only take 30 minutes and is definitely worthwhile. Use homemade ricotta to make Lemon Ricotta Muffins and Meatless Baked Ziti, too.
- Lemon juice: Use the same 2 large lemons you zested to squeeze fresh lemon juice. Be sure to strain the lemon juice to remove pits and pith before adding it to the wet ingredients.
- Vanilla extract
- Butter: Use unsalted butter. It will be melted, so no need to bring the butter to room temperature ahead of time
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Equipment needed to make this Ricotta cake
This simple recipe is made in a regular cake pan making a single-layer cake. I recommend an 8-inch round pan. I tried to keep this easy cake recipe as simple possible with no special equipment.
8 inch round cake pan
Use an 8-inch round cake pan for this recipe. USA Pans are my favorite. They are high quality, nonstick pans.
Many similar cakes are made using a springform pan or bundt pan. You can use a round springform pan if that is all you have.
To make this into a lemon ricotta bundt cake, you will need a small bundt pan. The amount of cake batter in this recipe will not be enough to fill a large bundt pan.
If you only have a 9-inch round pan, that will work well, too. The cake will not be as thick as the cake shown and you may want to adjust the baking time down to 45-50 minutes to adjust for the thickness of this cake.
You will also need parchment paper, two mixing bowls (a large bowl and a medium bowl), a spatula, and a wire rack to make this recipe. No stand mixer or electric mixer is required to make this easy lemon ricotta cake recipe.
How to make Italian Lemon Cake with Ricotta
Step 1
Preheat the oven to 350ºF. Spray the bottom of a round 8-inch baking pan with nonstick spray then place parchment paper on top, pressing to adhere to the nonstick spray.
If you do not have a piece of round parchment paper, here are instructions for how to line a round cake pan with parchment paper. You can trace the bottom of the cake pan with a pen or marker onto the parchment and cut that out. However, this produces a lot of waste and the ink on the parchment will now be touching your cake.
Take a sheet of parchment paper and fold it into a square by folding one corner to the opposite side, aligning the corner to where it meets the opposite edge so you have a big triangle. Cut the excess from the bottom and reserve for another use.
Fold one corner of the triangle towards the opposite corner to make a smaller triangle. Repeat one more time so you have a smaller triangle.
Take the point of the triangle where all the folds are and hold in the middle of the overturned round pan. While holding that in place with your finger, trim the bottom of the triangle following the edge of the pan. Reserve the scraps to help spread butter on pans in other baking recipes.
Unfold the triangle and place into the bottom of the sprayed pan. Set aside the prepared pan.
Step 2
Zest the 2 lemons with a microplane or zester. Divide the zest - you will use 1 tablespoon with the dry ingredients and 1 tablespoon with the wet ingredients.
After zesting the lemons, roll them on the counter a few times while pressing down with your palm. This helps extract as much juice from the lemons as possible. Cut the lemons in half and juice them then strain to remove pits and pith. Set aside.
Step 3
Place sugar and 1 heaping tablespoon lemon zest in a large bowl. Using your fingers, work the lemon zest into the sugar until the sugar starts to clump and the mixture is very fragrant. This helps release the oils in the lemon to bring out more lemon flavor.
Step 4
To the bowl with the lemon sugar, add in the flour, baking powder, and salt. Whisk to combine and set aside.
Step 4
In a separate bowl, add the eggs, ricotta, lemon juice, remaining lemon zest and vanilla. Whisk until smooth.
Step 5
Add the wet ingredients into the flour mixture and use a rubber spatula to fold them together, just until blended.
Step 6
Add the melted butter and fold in with the rubber spatula just until combined.
Step 7
Pour batter into the prepared pan and smooth the top of the cake batter with the sptaula.
Step 8
Bake the cake until golden brown and a tester inserted into the center of the cake comes out clean, 50–60 minutes.
Let cool at least 20 minutes before inverting to cool. To do so, place a serving platter or large plate over top of the cake. Flip the cake over onto the serving platter and lift off the pan. Peel off the parchment paper from the bottom of the cake.
Place a wire cooling rack over the cake. Grip the rack and the serving platter at the same time and flip over so it is right side up. Allow the cake to cool slightly on the wire rack.
Sprinkle with powdered sugar before serving. Top with fresh berries or Amaretto cherries, if desired.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
How to store this classic Italian dessert
Wrap leftover cake tightly in plastic wrap and store at room temperature up to 2 days.
To make ahead, bake cake and cool slightly. Wrap tightly in plastic wrap while the cake is still slightly warm to prevent the cake from drying out. Cake can be made up to 2 days ahead. Store tightly wrapped at room temperature.
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Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon zest divided, from 2 large lemons
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt or ½ teaspoon if using store bought ricotta with added salt
- 3 large eggs room temperature
- 1 ½ cups whole milk ricotta cheese
- ¼ cup freshly squeezed lemon juice strained, from 2 large lemons
- 2 teaspoons vanilla extract
- ½ cup unsalted butter melted
- powdered sugar for dusting
Instructions
- Preheat the oven to 350ºF. Spray the bottom of a round 8-inch baking pan with nonstick spray then place parchment paper on top, pressing to adhere to the nonstick spray. If you do not have a piece of round parchment paper, make your own. Take a sheet of parchment paper and fold it into a square by folding one corner to the opposite side, aligning the corner to the opposite edge so you have a big triangle. Cut the excess from the bottom and reserve for another use. Fold one corner of the triangle towards the opposite corner to make a smaller triangle. Repeat one more time so you have a smaller triangle. Take the point of the triangle where all the folds are and hold in the middle of the overturned round pan. While holding that in place with your finger, trim the bottom of the triangle following the edge of the pan, discarding the excess parchment paper. Unfold the triangle and place into the bottom of the sprayed pan. Set aside.
- Place 1 heaping tablespoon lemon zest and sugar in a large bowl. Using your fingers, work the lemon zest into the sugar until sugar starts to clump and the mixture is very fragrant. This helps release the oils in the lemon to bring out more lemon flavor.2 tablespoons lemon zest, 1 cup granulated sugar
- To the bowl with the lemon sugar, add in the flour, baking powder, and salt. Whisk to combine and set aside.2 teaspoons baking powder, 1 ½ cups all-purpose flour, 1 teaspoon salt
- In a separate bowl, add the eggs, ricotta, lemon juice, remaining lemon zest and vanilla. Whisk until smooth.2 tablespoons lemon zest, ¼ cup freshly squeezed lemon juice, 1 ½ cups whole milk ricotta cheese, 3 large eggs, 2 teaspoons vanilla extract
- Add the wet ingredients into the dry ingredients and use a rubber spatula to fold them together, just until blended.
- Add the melted butter and fold in just until combined.½ cup unsalted butter
- Add batter to the prepared pan.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
- Let cool at least 20 minutes before inverting to cool. To do so, place a serving platter or large plate over top of the cake. Flip the cake over onto the serving platter and lift off the pan. Peel off the parchment paper from the bottom of the cake. Place a wire cooling rack over the cake. Grip the rack and the serving platter at the same time and flip over so it is right side up. Allow the cake to cool slightly on the wire rack. Sprinkle with powdered sugar before serving.powdered sugar
Notes
- To Make Ahead: Cake can be made 2 days ahead. Wrap it rightly in plastic wrap while it's still slightly warm. This will keep it from drying out. Store at room temperature.
- Wrap leftovers tightly in plastic wrap and store at room temperature for up to 2 days.
- Recipe slightly adapted from Alison Roman.