Italian Lemon Ricotta Cake

Last Updated on April 10, 2025 by

This Italian Lemon Ricotta Cake is light, easy to make, and full of flavor. It comes together in about an hour and feels special without being fancy. It’s perfect for any occasion-even breakfast. In Italy, simple cakes like this are often served in the morning alongside a coffee or espresso.

You don’t need to be a pastry chef to make this Italian lemon ricotta cake. It’s simple, is made from start to finish in about an hour, and uses basic ingredients you probably already have. The result? A light, flavorful cake that feels special without any stress. It’s perfect for any occasion—brunch, birthdays, or just because.

This lemon ricotta cake brings back memories of my trip to the Amalfi Coast, where citrus trees lined every street and ricotta-based desserts were on every menu. It’s a cake my family now requests every Easter—and it disappears faster than I can cut the slices.

Why You’ll Love this Recipe

• No pastry skills required – Just mix and bake.
• No special equipment needed – A bowl, a whisk or mixer, and you’re good to go.
• One-bowl recipe with minimal ingredients – Simple and fuss-free. Clean up is quick and easy.
• A decadent, restaurant-worthy cake in just one hour – Simple enough for a weekday, elegant enough for guests.
• Bright citrus flavor – Lemon zest and juice keep every bite fresh and light.

What is Lemon Ricotta Cake?

Italian ricotta cake is a soft and airy dessert made with ricotta cheese, which gives it a creamy, moist texture. These types of cakes are common in Southern Italy, especially in regions like Sicily and Campania, and are often enjoyed at breakfast with espresso or as a light dessert. This version combines the tang of lemon with the richness of ricotta for a flavor that’s bright but balanced.

Jenn’s Pro Tip: For the best texture, use whole milk ricotta and drain it well before baking.

Ingredients

• Granulated sugar: Sweetens the cake and contributes to its soft crumb.
• Lemon zest: Adds intense, fresh citrus aroma.
• Extra virgin olive oil: Keeps the cake moist and gives a subtle fruity note. Use a mild variety.
• Butter: Adds richness and moisture: bring to room temperature for easy mixing.
• Large eggs: Bind the ingredients and provide structure.
• Whole milk ricotta: Full-fat and well-drained ricotta ensures a creamy texture without excess moisture. Be sure to drain the ricotta, we have all the tips for that below.
• Fresh lemon juice: Brightens the cake with natural acidity. Fresh is best.
• Vanilla extract: Balances the tartness and adds warmth.
• All-purpose flour: Provides structure. You can substitute a 1:1 gluten-free flour blend if needed.
• Baking powder: Helps the cake rise.
• Baking soda: Reacts with lemon juice for added lift.
• Kosher salt: Enhances all the flavors.
• Powdered sugar (optional): For a beautiful finish when dusted on top.

How to make Lemon Ricotta Cake

• Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
• Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Step 3: In a large mixing bowl, combine the softened butter, olive oil, granulated sugar, and lemon zest. Using a stand mixer with a paddle attachment (or a hand mixer), beat on medium speed until light and creamy, about 2 minutes.

• Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

• Step 5: Add the ricotta cheese and mix on low speed until fully combined.
• Step 6: Gradually add the dry ingredients to the butter-sugar-ricotta mixture, mixing on low speed just until combined. Avoid over-mixing.

• Step 7: Mix in the fresh lemon juice and vanilla extract until incorporated.
• Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

• Step 9: Allow the cake to cool in the pan on a wire rack for about 20 minutes. Then, remove the outer ring of the springform pan and let the cake cool completely.

Expert Tips

• Drain your ricotta. Even “whole milk” ricotta can be watery—use a fine mesh sieve to remove excess moisture.
• Don’t over-mix the cake batter. Stir just until combined to keep the cake tender.
• Cool completely before slicing. This allows the cake to set properly.
• Use fresh lemon juice. Bottled lemon juice won’t give you the same brightness.
• Dust with powdered sugar once the cake is fully cooled and just before serving. It dissolves if added too early.
• Try flavor twists. Swap lemon for orange or add a splash of almond extract.

Storage and Freezing

You can store this lemon ricotta cake at room temperature for up to 2 days, covered tightly with plastic wrap or in an airtight container. For longer storage, keep it in the fridge for up to 5 days—it actually gets even more moist and flavorful after a day or two. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. It freezes well for up to 2 months. Thaw in the refrigerator overnight or at room temperaturefor a few hours before serving.

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