Moist Italian Lemon Ricotta Cake

This Italian lemon ricotta cake has a tender, fluffy crumb and a bright lemon kick, and the ricotta keeps it moist for days. It’s the kind of simple, no-fuss cake that feels right for an afternoon coffee or a last-minute dessert.

No mixer tricks, no soaking syrup. Just a bowl, a whisk, and a few pantry ingredients that come together fast. It looks beautiful with nothing more than a snowy dusting of powdered sugar.

What Makes This Lemon Ricotta Cake So Good

The ricotta does two things here: it makes the crumb incredibly soft and adds a subtle creaminess that stops the cake from drying out. That means a slice tastes just as good on day three as it did fresh out of the oven.

Lemon zest and a little lemon juice give it a bright, sunny flavor without making the batter heavy. I bake this whenever I want something homemade that doesn’t ask for much effort, and it always gets eaten before the day is over.

Ingredients

• 1 1/2 cups (190g) all-purpose flour: spoon and level for best results
• 2 teaspoons baking powder: check the expiration date, it’s the only leavening
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened: take it out of the fridge about an hour ahead
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature: cold eggs can make the batter curdle
• 1 cup (250g) whole-milk ricotta cheese: full-fat ricotta makes the cake moist and tender
• Zest of 2 lemons: use a microplane for fine zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Variations / Substitutions

• Swap ricotta for mascarpone: yields a slightly richer, denser cake.
• Fold in fresh blueberries: toss 1/2 cup with a little flour, then add with the flour mixture.
• Add a lemon glaze: whisk 1 cup powdered sugar with 2 to 3 tablespoons lemon juice and drizzle over the cooled cake.
• Make it gluten-free: use a 1:1 gluten-free baking flour blend.
• Dairy-free: use a good quality dairy-free ricotta and vegan butter sticks; results vary.

Silky Italian Meringue Buttercream goes beautifully on top of this cake.

How to Make Lemon Ricotta Cake

Step 1: Cream Butter, Sugar, and Lemon Zest

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a large bowl, beat the 1/2 cup softened butter, 1 cup granulated sugar, and the zest of 2 lemons with an electric mixer on medium speed until light and fluffy, about 3 minutes.

The mixture will turn pale yellow and smell intensely of lemon. Scrape down the sides of the bowl once to make sure everything is evenly blended.

Step 2: Beat in Eggs and Ricotta

Add the 3 large eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in the 1 cup whole-milk ricotta cheese, 1 teaspoon vanilla extract, and 2 tablespoons fresh lemon juice. Beat on low for about 30 seconds, just until the batter is smooth.

The batter may look separated at first, but keep mixing on low and it will come together into a thick, creamy mixture. A few small lumps are fine.

Step 3: Fold in the Dry Ingredients

In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add the dry ingredients to the wet mixture in two additions, folding gently with a silicone spatula after each until you no longer see streaks of flour. Each addition should take about 15 seconds of folding.

The batter will be thick and slightly lumpy. Stop folding as soon as it comes together; overworking the flour can make the cake dense.

Step 4: Bake the Cake

Scrape the batter into the prepared springform pan and smooth the top with the spatula. Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached.

The cake will feel springy when pressed lightly and will have pulled away from the sides of the pan. If it starts browning too quickly, tent it loosely with foil after the 30-minute mark.

Step 5: Turn Out and Dust the Cake

Set the pan on a wire rack and let the cake cool for 10 minutes. Run a knife around the edge, release the springform, and transfer the cake to the rack to cool completely, about 1 hour. Just before serving, dust the top generously with powdered sugar.

Slice with a serrated knife for clean cuts, and serve the cake at room temperature. The lemon flavor shines brightest when it isn’t cold from the fridge.

Tips for the Fluffiest Lemon Ricotta Cake

• Use room-temperature ingredients: Set out the butter, eggs, and ricotta about 30 minutes before you start. This helps the batter come together smoothly and prevents the cake from being dense.
• Opt for whole-milk ricotta: Part-skim works in a pinch, but the cake will be less moist and its texture less velvety.
• Brush with lemon syrup: For even more lemon punch, stir together 2 tablespoons each lemon juice and sugar while the cake bakes, then brush it over the warm cake after you remove it from the pan.
• Don’t glaze until completely cool: If you decide to add a lemon glaze, wait until the cake is fully cool so the glaze sets instead of soaking in.

Bake times can vary by pan material and size, so start checking 5 minutes before the earliest time listed.

Keeping Your Lemon Ricotta Cake Fresh

• Store at room temperature: wrap tightly in plastic or keep under a cake dome for up to 3 days.
• Refrigerate: well-wrapped, it keeps up to 5 days. Bring slices to room temperature before serving.
• Serve cold: straight from the fridge, the texture is denser and the lemon flavor sharper, a nice option in warm weather.

What to Serve with Lemon Ricotta Cake

A simple dusting of powdered sugar is often enough, but a pile of fresh berries and a dollop of lightly sweetened whipped cream turn it into a more special dessert. For an Italian finish, serve slices with small glasses of chilled limoncello.

Frequently Asked Questions

Can I use part-skim ricotta?

Yes, but the cake will be slightly less moist and rich. Whole-milk ricotta gives the best texture.

Why did my cake turn out dense?

It could be overmixing the flour, expired baking powder, or cold ingredients not blending properly.

Can I freeze lemon ricotta cake?

Absolutely. Wrap the cooled cake tightly in plastic and foil, then freeze for up to 3 months. Thaw at room temperature.

How do I make it gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The crumb may be a bit more fragile.

Lemon Ricotta Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 370

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup whole-milk ricotta cheese
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Method

 

1. Preheat oven to 350°F and grease a 9-inch springform pan. Beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.
2. Add eggs one at a time, beating well after each. Mix in ricotta, vanilla, and lemon juice on low until smooth.
3. Whisk flour, baking powder, and salt. Fold into the wet mixture in two additions until just combined.
4. Scrape batter into the pan, smooth the top, and bake 45-50 minutes until golden and a toothpick comes out with moist crumbs.
5. Cool in the pan 10 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar before slicing.

Notes

If you don’t have a springform pan, use a 9-inch round cake pan lined with parchment paper and check for doneness 5 minutes earlier. The cake is even better the next day as the lemon flavor deepens.