Refreshing Lemon Ricotta Cake Recipe

I’ve always had a soft spot for Italian desserts. There’s something about the way they balance sweetness with other flavors that just feels right. This lemon ricotta cake has become one of my go-to recipes when I want something that’s not too heavy but still feels special enough for company.

What I love most about this cake is how simple it is to put together. The ricotta keeps everything moist without making it dense, and the lemon adds just enough brightness to make you smile. I often make it on Sunday afternoons while my kids are doing homework at the kitchen table – the smell of it baking never fails to bring them running.

If you’re looking for a cake that works just as well for breakfast as it does for dessert, this is it. Sometimes I’ll serve it with fresh berries on top, other times just a light dusting of powdered sugar. Either way, it disappears pretty quickly in our house.

What Kind of Ricotta Should I Use?

For this cake, whole milk ricotta is definitely the way to go – it creates a richer, more tender crumb than its lower-fat counterparts. Fresh ricotta from your local Italian deli would be amazing, but good-quality store-bought ricotta works perfectly fine too. Just make sure to drain your ricotta in a fine-mesh strainer for about 30 minutes before using it, as excess moisture can affect the cake’s texture. If you notice any liquid pooling in your container of ricotta at the store, that’s a sign you’ll definitely want to drain it first. For the smoothest result, give your ricotta a quick stir before measuring to break up any larger curds.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to make some changes:

• Ricotta cheese: This is really the star of the show and gives the cake its special texture, so I recommend sticking with ricotta. In a pinch, you could use well-drained cottage cheese that’s been blended until smooth, but the texture won’t be quite the same.
• Butter: You can use margarine instead of butter, though the flavor won’t be as rich. If using salted margarine, reduce the added salt by 1/4 teaspoon.
• Lemon: Out of fresh lemons? Use 2 tablespoons of bottled lemon juice and 1 tablespoon of orange zest. Or try lime for a different citrus twist – use the same amount of juice and zest.
• All-purpose flour: Cake flour works well here too – use the same amount. For a gluten-free version, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Vanilla extract: You can use almond extract instead (use half the amount) or even orange extract for a different flavor profile.
• Powdered sugar: For the topping, you could also use a light drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or leave it plain – it’s good either way!

Watch Out for These Mistakes While Baking

The biggest challenge when making lemon ricotta cake is using cold ingredients, which can lead to a lumpy, uneven texture – make sure your butter, eggs, and especially the ricotta are at room temperature before starting. Another common mistake is not draining the ricotta properly; excess moisture can make your cake dense and heavy, so let it strain in a fine-mesh sieve for at least 30 minutes before using. When it comes to mixing, avoid overbeating the batter once you’ve added the flour, as this can develop too much gluten and result in a tough cake – mix just until the ingredients are combined. For the perfect citrus flavor, remember to zest your lemon before juicing it, and don’t skip the 10-minute cooling period in the pan before transferring to a wire rack, as this helps prevent the cake from breaking.

What to Serve With Lemon Ricotta Cake?

This light and creamy cake pairs perfectly with a dollop of fresh whipped cream and a handful of mixed berries on the side. For a morning or afternoon treat, serve it alongside a hot cup of coffee or tea – I particularly like it with Earl Grey, since the bergamot complements the lemon flavors so nicely. If you’re serving this for dessert, try adding a scoop of vanilla ice cream and a drizzle of honey, or keep it simple with just a light dusting of powdered sugar and some fresh mint leaves for garnish. The cake is pretty rich on its own, so simple accompaniments work best here.

Storage Instructions

Counter Storage: This lemon ricotta cake stays fresh at room temperature for up to 2 days when kept in an airtight container. Just make sure to let it cool completely before storing, and if you’ve dusted it with powdered sugar, know that it might absorb into the cake over time.

Refrigerate: Thanks to the ricotta cheese, this cake keeps best in the fridge. Pop it in an airtight container and it’ll stay good for up to 5 days. I actually think the lemon flavor gets even better after a day or two in the fridge!

Freeze: Want to save some for later? Cut the cake into slices, wrap them individually in plastic wrap, then place in a freezer bag. It’ll keep well for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and add a fresh dusting of powdered sugar before serving.

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 300-320 g

Ingredients

• 3/4 cup softened butter (equivalent to 1 1/2 sticks)
• 1 1/2 cups granulated sugar
• 15 ounces drained whole milk ricotta cheese
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 1 large lemon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: powdered sugar for dusting the top of the cake

Step 1: Preheat and Prepare the Baking Pan

Start by preheating your oven to 350 degrees Fahrenheit.

To prepare the baking pan, grease a 9-inch springform pan using butter, then dust it with powdered sugar.

This will help prevent the cake from sticking.

Set the prepared pan aside for later use.

Step 2: Cream Butter, Sugar, and Ricotta

In a large mixing bowl or using a stand mixer, cream together the butter and sugar until they are well combined.

Next, add the ricotta cheese and continue to blend the mixture until it becomes light and fluffy, which should take about 4 to 5 minutes.

Step 3: Add Eggs and Flavorings

Mix in the eggs, incorporating them one at a time into the butter mixture.

Once the eggs are mixed in, add the vanilla extract, lemon zest, and lemon juice.

Blend these ingredients together until fully combined.

Step 4: Incorporate Dry Ingredients

In the same bowl, stir in the baking soda and salt.

Then, gradually add the flour, mixing until just combined.

Be sure to scrape down the sides of the bowl to ensure all the ingredients are fully incorporated and the batter is smooth and consistent.

Step 5: Pour and Bake the Cake

Pour the prepared batter into the springform pan you greased earlier.

Bake in the preheated oven for 45 to 55 minutes, or until the cake is set.

You can check doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready.

Step 6: Cool, Remove, and Serve

Allow the cake to cool in the pan for 15 minutes once out of the oven.

After cooling, carefully remove the collar and base of the springform pan.

Transfer the cake to a wire rack to cool completely.

Finally, dust with powdered sugar before serving for a beautiful presentation and added sweetness.