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Finished lemon ricotta cake is sliced and on a plate with a cake serve holding one piece. A cut lemon is in the background.

Lemon Ricotta Cake

A light and creamy Italian lemon ricotta cake that’s easy to make and perfect for any occasion. Made in just one bowl, it's an elegant dessert that anyone can master successfully.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 8 people
Calories 260 kcal

Equipment

  • 9 inch Springform pan -Allows for easy removal of the cake
  • Stand mixer or hand mixer

Ingredients
  

  • 1 1/2 cups Granulated sugar
  • 2 Lemons, zested
  • 1/2 cup unsalted butter, softened
  • 1/4 cup Extra virgin olive oil
  • 3 Large eggs
  • 15 ounces Whole milk ricotta, drained
  • 1/4 cup Freshly squeezed lemon juice
  • 1 teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • Powder sugar, for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, combine the softened butter, olive oil, granulated sugar, vanilla, and lemon zest. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium speed until light and creamy, about 1 minute.
  • Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Add the ricotta cheese and mix on low speed until fully combined. 
  • Gradually add the dry ingredients to the butter-sugar-ricotta mixture, mixing on low speed until just combined. Avoid overmixing.
  • Mix in the fresh lemon juice until incorporated.
  • Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • 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. Before serving, dust the top with powdered sugar if desired.

Notes

Expert Tips

    • Drain your ricotta. Even "whole milk" ricotta can be watery—use a fine mesh sieve to remove excess moisture.
    • Don’t overmix. 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 just before serving. It melts if added too early.
    • Try flavor twists. Swap lemon for orange or add a splash of almond extract.
    • Use a neutral extra virgin olive oil. A mild, fruit-forward olive oil works best for baking. Avoid spicy or robust finishing oils—they can overpower the delicate lemon flavor.

Storage and Freezing

    • Store covered at room temperature for 1–2 days.
    • Refrigerate leftovers for up to 5 days.
    • Freeze individual slices wrapped tightly for up to 2 months.
    • Thaw at room temperature and reheat gently if desired.
    • Don’t freeze with powdered sugar or fresh toppings—add those after thawing.

Nutrition

Calories: 260kcalCarbohydrates: 62gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 321mgPotassium: 35mgFiber: 1gSugar: 38gCalcium: 64mgIron: 2mg
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