Italian Lemon Ricotta Cake Recipe
This classic Italian Lemon Ricotta Cake is a moist, tender delight that perfectly balances creamy ricotta cheese with bright, zesty fresh lemon flavor. Light yet indulgent, it offers a fluffy texture with subtle sweetness—ideal as an elegant afternoon treat, dessert, or breakfast cake that captures the essence of authentic Italian baking.
Why You’ll Love This recipe
You’ll fall head over heels for this Italian Lemon Ricotta Cake because it delivers an irresistible combination of textures and flavors in every bite. The ricotta cheese creates an incredibly moist, almost cheesecake-like crumb that stays tender for days, while the generous amount of fresh lemon zest and juice infuses the cake with a refreshing, tangy brightness that cuts through the richness perfectly.
Unlike dense or overly heavy desserts, this cake feels light and airy yet satisfyingly indulgent. It’s incredibly versatile—enjoy it plain with a dusting of powdered sugar, paired with fresh berries, or as a sophisticated finish to any Italian meal.
The recipe uses simple pantry staples, comes together quickly (often in one bowl), and requires no fancy equipment. It’s forgiving for home bakers, consistently delivers bakery-quality results, and has that magical quality where one slice is never enough—your family and friends will be begging for the recipe!
Italian Lemon Ricotta Cake Recipe
Moist, zesty Italian lemon ricotta cake—creamy, fluffy, and bursting with fresh citrus flavor. Simple, elegant, and utterly delicious!
Ingredients
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 15 oz (425g) whole milk ricotta cheese, drained well
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 large lemon (about 1 tbsp)
- Juice of 1 large lemon (about 3–4 tbsp)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (190g) all-purpose flour
- Powdered sugar, for dusting (optional)
Instructions
- Get ready to bake! Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter, then dust it lightly with powdered sugar or flour—this creates a beautiful crust and makes release effortless. Set it aside while the magic begins!
- Cream it dreamy In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color—about 3–4 minutes. This step incorporates air for a tender crumb.
- Add the star ingredient Spoon in the drained ricotta cheese and beat for another 4–5 minutes until ultra-smooth and creamy. Scrape down the sides often—this makes the batter luxuriously velvety!
- Bring in the eggs Add the eggs one at a time, beating well after each addition until fully incorporated. The batter will look glossy and rich—pure Italian sunshine in the making.
- Infuse with sunshine Stir in the vanilla extract, fresh lemon zest, and lemon juice. Mix until everything is beautifully combined—the aroma at this point is heavenly!
- Dry meets wet Sprinkle in the baking soda and salt, then gently mix. Add the flour all at once and stir on low speed (or by hand) just until no dry streaks remain—overmixing is the enemy of tenderness!
- Into the pan Pour the thick, luscious batter into your prepared springform pan. Smooth the top with a spatula for even baking and that picture-perfect finish.
- Bake to perfection Pop it into the oven and bake for 50–60 minutes. The top should turn golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Your kitchen will smell like an Italian bakery!
- Cool with love Let the cake cool in the pan on a wire rack for about 20 minutes. Then release the springform sides and allow it to cool completely—this helps it set beautifully without cracking.
- The grand finale Dust generously with powdered sugar for that elegant snowy look. Slice, serve, and watch everyone fall in love—pair with espresso or fresh berries for the ultimate Italian dolce experience!
Notes
Use fresh lemons for maximum flavor—zest first, then juice. Drain ricotta thoroughly to prevent a wet cake. The cake tastes even better the next day as flavors meld!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 516Total Fat 23gSaturated Fat 14gUnsaturated Fat 9gCholesterol 118mgSodium 247mgCarbohydrates 67gFiber 1gSugar 38gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use whole milk ricotta cheese and drain it well (press in a fine mesh sieve or paper towels) to avoid excess moisture that could make the cake soggy.
- Bring all ingredients (especially eggs, butter, and ricotta) to room temperature for smoother mixing and better rise.
- Zest lemons before juicing and use only fresh lemons—bottled juice lacks the vibrant oils and flavor.
- Don’t overmix once flour is added; stir just until combined to keep the texture tender.
- Grease the springform pan with butter and dust with powdered sugar or flour for easy release and a pretty finish.
- Check doneness with a toothpick around 45–55 minutes; the cake should be set but still slightly soft in the center (it firms as it cools).
- Let the cake cool completely in the pan before removing to prevent cracking.
- For extra lemon punch, brush warm cake with a simple lemon syrup (lemon juice + sugar).
Ingredients Notes
The magic of this cake lies in its humble yet high-quality ingredients. Whole milk ricotta provides creaminess and moisture without heaviness—opt for good-quality, full-fat ricotta (avoid low-fat versions as they reduce richness and texture).
Fresh lemons are non-negotiable: their zest contains essential oils for intense citrus aroma, while the juice adds bright acidity. Unsalted butter gives controlled flavor and tender crumb; softened to room temperature ensures it creams smoothly with sugar. Granulated sugar sweetens gently without overpowering the lemon.
Large eggs bind and lift the batter, while all-purpose flour provides structure—spoon and level it to avoid a dense cake. Baking soda reacts with lemon juice for extra lift, and a touch of salt enhances all flavors. Vanilla extract rounds out the profile with subtle warmth. Finally, a generous dusting of powdered sugar adds elegance and just a hint more sweetness.
Variations and Substitutions
This recipe is wonderfully adaptable to suit different tastes or dietary needs. For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend (add ¼ tsp xanthan gum if not included). Make it dairy-free by using plant-based ricotta (almond or cashew-based works best) and vegan butter.
Add poppy seeds (2–3 tbsp) for delightful crunch and classic lemon-poppy pairing. For an almond twist, replace ½ cup flour with almond flour for nutty depth (popular in some Italian versions). Infuse more flavor by adding 1 tsp limoncello or lemon extract. Top with a simple lemon glaze (powdered sugar + lemon juice) for extra zing instead of plain powdered sugar.
For a richer cheesecake-like feel, increase ricotta slightly and reduce flour. Serve with fresh berries, whipped cream, or lemon curd on the side. Mini versions bake beautifully in muffin tins (reduce time to 18–22 minutes). You can even add orange zest for a citrus medley.
Storage Options
Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days (bring to room temperature before serving for best texture). It freezes wonderfully—wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
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