Name: Lemon Ricotta Cake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 cup (240 ml) unsalted butter, melted; 1 cup (212 g) white granulated sugar; 3 large eggs, room temperature; 2 teaspoons (10 ml) vanilla extract; 2 tablespoons (30 ml) lemon zest (from 3 medium sized lemons); 1/4 cup (60 ml) fresh lemon juice; 3/4 cup (170 g) whole milk ricotta cheese, drained of its moisture; 1 1/2 cups (210 g) cake flour; 1 1/2 teaspoons (6 g) baking powder; 1/2 tsp (3 g) kosher salt; 1/4 cup (20 g) sliced almonds; powdered sugar for dusting; 2 cups (480 ml) heavy whipping cream; 2 tablespoons (14 g) powdered sugar; 1 teaspoon (5 ml) pure vanilla extract

Jump to Recipe·Leave a Review

There’s something so enchanting about a Lemon Ricotta Cake. It captures the bright, zesty essence of lemons harmoniously intertwined with the creamy richness of ricotta cheese. With a beautifully golden crust and a tender, moist interior, each slice feels like a treat straight from an Italian bakery. This cake embodies the best of both worlds—light and decadent at the same time. It perfectly balances sweetness with that tantalizing citrus tang that everyone loves.

Pin this for later!

I first fell in love with Lemon Ricotta Cake during a family gathering at my Nonna’s house. The aroma filled the air, enticing everyone towards the kitchen. The first bite was like sunshine on a plate, rich yet light, and utterly satisfying. Ever since then, I’ve been hooked on making it for myself and sharing it with friends. Trust me when I say this recipe is not just a cake; it’s an experience that transports you to a sunny Italian afternoon. I just know you’re going to want to try this delightful dessert.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Ricotta Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Ricotta Cake

Why You’ll Love This Recipe

Simple & Quick: You can whip this cake up in around 45 minutes, with minimal fuss.
Irresistible Flavor: The union of lemon and ricotta creates an incredibly moist and flavorful cake that keeps you coming back for more.
Eye-Catching Appeal: With its inviting golden exterior and a sprinkle of almonds, it’s as beautiful as it is delicious.
Flexible Serving: Perfect for any occasion—be it a casual afternoon treat, a party dessert, or even a breakfast indulgence.
Diet-Friendly Options: Easy to customize for gluten-free diets by using alternative flours while retaining the delightful flavor.

Ingredients You’ll Need

1 cup (240 ml) unsalted butter, melted: Adds richness and moisture to the cake; ensure it’s fresh for the best flavor.
1 cup (212 g) white granulated sugar: Sweetens the cake without overpowering the citrus notes; brown sugar could work in a pinch but will change the flavor.
3 large eggs, room temperature: Eggs provide structure and bind everything together; pulling them out ahead of time helps them mix smoother.
2 teaspoons (10 ml) vanilla extract: Enhances flavor, giving the cake a lovely warmth; pure vanilla is best for that aromatic touch.
2 tablespoons (30 ml) lemon zest (from 3 medium-sized lemons): The zest packs a citrus punch that brightens the overall taste; ensure it’s fresh for maximum impact.
1/4 cup (60 ml) fresh lemon juice: Balances the sweetness, adding acidity; bottled juice can work but lacks the fresh flavor.
3/4 cup (170 g) whole milk ricotta cheese, drained of its moisture: Provides creaminess and moisture; make sure to drain well to avoid a soggy cake.
1 1/2 cups (210 g) cake flour: Creates a lighter texture; if all-purpose flour is used, sift it well before measuring.
1 1/2 teaspoons (6 g) baking powder: Helps the cake rise, ensuring a fluffy outcome; check for freshness to ensure effectiveness.
1/2 tsp (3 g) kosher salt: Balances sweetness and enhances flavor; always opt for kosher salt for better control in baking.
1/4 cup (20 g) sliced almonds: Adds a delightful crunch on top; feel free to substitute with other nuts if preferred.
Powdered sugar for dusting: This decorative touch adds a finishing flair to the cake.
2 cups (480 ml) heavy whipping cream: For an indulgent whipped topping; don’t skimp on the fat for the best results.
2 tablespoons (14 g) powdered sugar: Sweetens the whipped cream; adjust to taste based on preference.
1 teaspoon (5 ml) pure vanilla extract: Adds a hint of flavor to the cream, making it even more luscious.

How to Make Lemon Ricotta Cake

Drain the Ricotta: Set a fine mesh sieve over a bowl. Measure out 3/4 cup whole milk ricotta cheese and drain it through the sieve. Press the cheese gently against the sieve to extract excess moisture and set it aside.
Preheat the Oven: Move your oven rack to the lower third and preheat the oven to 350°F (175°C).
Prepare the Pan: Spray a 9-inch cheesecake pan with baking spray and line the bottom with parchment paper, making it easier to release the cake later.
Mix Butter and Sugar: In a large mixing bowl, beat together the melted butter and 1 cup granulated sugar with an electric mixer until you achieve a crumbly, sandy mixture.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition and scraping down the bowl as needed to ensure everything’s combined.
Flavor It Up: Pour in 2 teaspoons vanilla extract, 2 tablespoons lemon zest, and 1/4 cup fresh lemon juice. Beat until just combined.
Incorporate Ricotta: Add the drained ricotta cheese to the mixture and beat until the batter is smooth.
Combine Dry Ingredients: In a separate medium bowl, whisk together 1 1/2 cups cake flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. For substitutes, if using all-purpose flour, make sure to sift beforehand.
Mix Everything Together: Carefully add the dry ingredients to the wet mixture a third at a time, scraping the bowl in between additions. Be gentle to avoid overmixing, which could toughen the cake.
Transfer the Batter: Pour the batter into the prepared cheesecake pan, smoothing the top into an even layer.
Add Nuts: Sprinkle a 1/4 cup sliced almonds evenly over the batter for an added crunch.
Bake to Perfection: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool Down: Let the cake cool in the pan on a wire rack for at least 30 minutes to an hour before removing it.
Loosen the Edges: Glide a sharp knife around the edges to release any stuck bits for easy removal.
Release the Cake: Gently release the springform pan to reveal your beautiful cake.
Transfer It Smoothly: Use a cake lifter to move the cake from the pan to a cake stand, or leave it on the base of the pan if preferred.
Dusting Time: Lightly dust the top of the cake with powdered sugar for a finishing touch.
Let It Settle: Tent it loosely with foil and keep it at room temperature until you’re ready to serve.
Make the Whipped Cream: In a bowl or stand mixer, combine 2 cups heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat on high until soft peaks form, cover, and refrigerate until serving time.

Storing & Reheating

To keep your Lemon Ricotta Cake fresh, store it at room temperature for up to two days, covered with foil or in an airtight container. If you have leftovers, refrigeration will keep it good for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator and allow it to come to room temperature. Keep in mind, the texture may change slightly when frozen, but a dusting of powdered sugar can revive its charm.

Chef’s Helpful Tips

Avoid overmixing after adding the flour; it keeps the cake tender.
Ensure eggs and ricotta are at room temperature—this promotes better incorporation.
Measure your flour correctly by spooning it into the measuring cup rather than scooping directly.
If using frozen ricotta, defrost it and drain it thoroughly as excess moisture can affect the cake.
Let the cake cool completely before slicing to maintain its beautiful structure.
This cake is wonderfully adaptable—consider adding a drizzle of lemon glaze or a berry compote for a fruity twist!

The vibrant lemony flavor, combined with creamy ricotta, truly sets this Lemon Ricotta Cake apart. Whether you’re enjoying it with a cup of coffee, serving it at a gathering, or just indulging yourself—there’s so much to love. Each bite is a reminder that simple ingredients can create something so unforgettable. So go ahead and try this recipe; it just might become a new favorite; the delightful texture will surely impress everyone around you.

Recipe FAQs

Can I make this cake gluten-free?

Absolutely! Substitute the cake flour with a gluten-free all-purpose flour blend. Just ensure it contains a binding ingredient like xanthan gum for the best results.

How should I serve the Lemon Ricotta Cake?

The cake is a perfect standalone treat, but it pairs wonderfully with a dollop of whipped cream and fresh berries. You could also serve it alongside gelato for an added Italian flair.

How long does the cake last?

When properly stored, the cake lasts about two days at room temperature, up to a week in the refrigerator, and can be frozen for up to three months. Just ensure it’s tightly wrapped to prevent freezer burn!

Can I use another type of cheese instead of ricotta?

While ricotta is a unique ingredient in this recipe that contributes to the texture, you can use mascarpone or cream cheese as alternatives. However, both will alter the flavor somewhat, so keep that in mind!

⭐ If you make my Lemon Ricotta Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Lemon Ricotta Cake