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This easy lemon ricotta cake is light, citrusy, and incredibly moist. It’s the kind of subtle, sweet cake you’ll want ready for brunch, afternoon coffee breaks, or a simple dessert during the week.
about this Lemon Ricotta Cake
This Italian lemon ricotta cake is the kind of cake that doesn’t feel like a whole project. You don’t need layers, frosting, or anything fancy. This recipes comes together with just a bowl, a pan, and a few simple ingredients. What you get in return is a tender, subtly sweet cake with bright lemon flavor and a creamy, moist texture.
Ricotta cheese plays a big role here. It locks in moisture without making the cake heavy, giving each slice a light feel. This lemon cake with ricotta cheese is naturally tender, with just enough sweetness to let the citrus shine. If you’re someone who prefers desserts that aren’t overly sugary, this one is made just for you.
Because there’s no icing, it travels well and looks great with just a light dusting of powdered sugar and a few lemon slices on top. The flavor even gets a little better by the next day, so it’s a good choice when you need something you can bake ahead of time. Just dust with the powdered sugar right before serving!
Why You’ll Love This Recipe
- This lemon ricotta cake recipe is made in one pan, so no layers or decoration required
- It stays moist for days thanks to the ricotta
- Bright, citrusy flavor without being overly sweet
- A tasty option for brunch, dessert, or with afternoon coffee
- Even better, the day after baking
ingredients
Zest of a lemon. Rubbing the zest into sugar helps release essential oils and infuses the cake from the very beginning.
Sugar. All you need is granulated sugar for this recipe.
Butter. Use unsalted butter in this recipe. If you do use salted butter, make sure that you omit the salt from the recipe. Don’t forget to bring it to room temperature before using it.
Vanilla extract. Adds warmth and complements the lemon. You can make your own homemade vanilla extract or pickup your favorite brand from the store.
Eggs. Use large eggs for this cake.
Ricotta cheese. This is the key to this moist lemon ricotta cake recipe. It keeps the crumb soft and creamy while allowing the cake to hold its shape. Make sure you are using full fat ricotta cheese.
All Purpose Flour. Proper measuring is key here – too much and the cake can become dense.
Baking powder. Lifts the batter so the cake bakes up light and soft. Make sure your baking powder is active and fresh.
Kosher salt. You only need a little bit!
Lemon juice. Fresh lemon juice is key! This will impart the best flavor for the cake.
Powdered sugar (optional) as a final dusting on top of the cake for a clean, simple look.
this recipe’s must-haves
You’ll need a 9-inch springform pan to make this Italian lemon ricotta cake come out cleanly. It makes removing the cake much easier once it’s baked and cooled.
A stand mixer or hand mixer will help you cream the butter and sugar properly in your large mixing bowl. This is key to getting that light, fluffy texture that sets a good ricotta cake with lemon apart.
Use a microplane for zesting so you only get the flavorful part of the lemon peel and no bitter pith.
how to make this Lemon Ricotta Cake
Prep the Pan
Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper, letting it slightly overhang. Lock the ring and grease the sides.
Make the Batter
Rub the lemon zest into the sugar until fragrant. Add butter and vanilla; beat until light and fluffy. Beat in the eggs one at a time, then mix in the ricotta until smooth.
Add Dry Ingredients
Whisk together the flour, baking powder, and salt. Add to the wet mixture and mix just until combined. Pour in lemon juice and mix briefly – do not overmix.
Bake and Cool
Transfer to the prepared pan, smooth the top, and bake for 40 to 50 minutes until a toothpick inserted in the center of the cake comes out clean. Cool 15 minutes in the cake pan, then remove the ring and let cool completely on a wire rack. Dust with powdered sugar if desired.
Tips for Success
- Whole milk ricotta gives this lemon ricotta cake recipe its signature moist texture. Don’t swap in part-skim.
- Rubbing the lemon zest into the sugar boosts the citrus flavor dramatically.
- Stop mixing as soon as the flour is combined to keep the crumb tender.
- It’s normal for the cake to settle slightly as it cools.
- Rotate the pan during baking if your oven heats unevenly.
variations
A dusting of powdered sugar is all this cake really needs, but it also gives it a clean finish and just a touch of extra sweetness.
For a fruity option, try folding in fresh blueberries or raspberries before baking. It adds color and pairs beautifully with the lemon.
Swap the vanilla extract for almond extract to give the cake a deeper, slightly nutty flavor (without overpowering the flavor of the lemon).
Serve it with whipped cream or lemon curd for a little extra richness.
More Lemon Recipes to Enjoy: Lemon Raspberry Filled Cupcakes with White Chocolate Buttercream I Lemon Blueberry Cheesecake I Lemon Rosemary Meringue Tart I Lemon Meringue Cookies
faqs
Why did my cake sink a little in the middle?
That’s typical for a moist lemon ricotta cake. It rises during baking, then settles slightly as it cools.
Can I freeze this cake?
Yes. Wrap it tightly, freeze for up to 2 months, and thaw in the fridge overnight.
Do I need to use fresh lemons?
Absolutely. This is a ricotta cake with lemon flavor, and fresh juice makes a big difference.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with this lemon ricotta cake
Fresh berries or macerated strawberries are a great match with this lemon cake with ricotta cheese. The juicy fruit enhances the citrus while keeping things light.
A strong cup of coffee, espresso, or this Irish Coffee makes for a nice pairing, especially after dinner. You could also pair it with vanilla gelato or a spoonful of lightly sweetened ricotta to play up the creaminess.
Looking for extra citrus? Try a spoonful of lemon curd or orange curd alongside each slice for more brightness.
how to store
Store. Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5. Let it come to room temp before serving.
Reheat. No reheating is needed, but you can warm a slice in the microwave for a few seconds if you like it slightly warm.
Freeze. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temp before serving.
more of our favorite easy cakes
Craving more easy cakes and bakes? Try Nutella Cake Bites for something rich and chocolatey.
Almond Butter Yogurt Coffee Cake has a soft, moist texture with a hint of almond flavor. It’s made for pairing with your morning coffee or as an afternoon snack.
Want something fruity and chilled? Blackberry Lemon Icebox Cake is layered with bright citrus and fresh berries (plus no baking required!).
Finally, if you make this lemon ricotta cake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, orPinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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lemon ricotta cake
equipment
- 9-inch springform pan
- parchment paper
- Stand mixer or hand mixer
- Microplane for zesting
- wire cooling rack
ingredients
- Zest of 1 lemon
- 1 1/2 cups granulated sugar
- 6 Tbsp unsalted butter room temperature
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups whole milk ricotta cheese
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3 Tbsp lemon juice from about 1 lemon
- Optional: powdered sugar
instructions
- Preheat the oven to 350°F. Line the base of a 9-inch springform pan with parchment paper, letting it overhang slightly. Secure the ring, then butter and flour the sides of the pan (or use a baking spray with flour). Set aside.
- In the bowl of a stand mixer, combine the lemon zest and sugar. Use your fingertips to rub the zest into the sugar until fragrant and slightly damp.
- Add the butter and vanilla extract. Beat on medium speed until pale and creamy, about 4 to 5 minutes, scraping down the sides as needed.
- Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the ricotta, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix on low speed just until combined. Scrape down the bowl to ensure everything is evenly mixed.
- With the mixer still on low, add the lemon juice and mix until just incorporated. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before removing the outer ring. Transfer the cake to a wire rack and allow to cool completely. Dust with powdered sugar, once cooled, if desired.
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notes
- Storage. Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture.
- Make-Ahead. Bake the cake up to 1 day in advance. The flavor deepens and the crumb becomes even more tender after resting overnight.
- Freezing. Wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw overnight in the refrigerator before serving.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
