Ricotta Cake With Lemon

Why You’ll Love This Recipe

This cake is incredibly tender and naturally moist, thanks to the ricotta cheese. The lemon adds a burst of freshness without overpowering the delicate flavor. It’s simple to make and doesn’t require any fancy equipment or frosting—just a dusting of powdered sugar if desired. Whether served warm or chilled, it’s a crowd-pleaser that feels both indulgent and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk ricotta cheese
• Granulated sugar
• All-purpose flour
• Eggs
• Lemon zest
• Lemon juice
• Baking powder
• Salt
• Unsalted butter (melted) or olive oil
• Vanilla extract
• Powdered sugar (optional, for dusting)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a mixing bowl, combine ricotta cheese and sugar. Beat until smooth and creamy.
3. Add eggs, one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture. Stir in melted butter or olive oil until just combined—do not overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45–55 minutes, or until the center is set and a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack.
9. Once cool, dust with powdered sugar if desired. Serve as-is or with whipped cream and berries.

Servings and timing

This recipe makes approximately 8 to 10 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Add berries: Fold in fresh blueberries or raspberries before baking for a fruity twist.
• Use almond flour: Swap part of the flour for almond flour for a slightly nutty flavor and extra moisture.
• Make it gluten-free: Use a 1:1 gluten-free baking flour substitute.
• Top with lemon glaze: Mix powdered sugar with lemon juice and drizzle over the cooled cake.
• Add a crust: Pour the batter over a shortbread or graham cracker crust for a cheesecake-inspired variation.

Storage/Reheating

Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, microwave individual slices for about 10–15 seconds or enjoy it cold straight from the fridge.
You can also freeze slices of the cake for up to 2 months. Wrap them tightly and thaw in the refrigerator before serving.

FAQs

Can I use low-fat ricotta?

Yes, but whole milk ricotta yields the best texture and flavor. Low-fat versions may make the cake slightly less rich.

What type of lemon is best?

Fresh lemons are ideal. Use both the zest and juice for maximum flavor.

Do I need to drain the ricotta?

If your ricotta is very wet, it’s best to drain it in a fine mesh strainer or cheesecloth for about 30 minutes to avoid excess moisture in the batter.

Can I use olive oil instead of butter?

Yes, extra virgin olive oil gives the cake a slightly fruity flavor and keeps it moist. Use a mild olive oil if you prefer a neutral taste.

Is this cake supposed to be dense?

Yes, this is a moist, dense-style cake, similar to a cheesecake but lighter and more cake-like in texture.

Can I bake it in a loaf pan?

Yes, just adjust the baking time accordingly. A loaf pan may take 5–10 minutes longer to bake through.

Can I add a glaze instead of powdered sugar?

Absolutely. A lemon glaze made from lemon juice and powdered sugar is a great finishing touch.

Can I use lemon extract instead of fresh lemon?

You can, but fresh lemon zest and juice provide a more vibrant and natural flavor.

What can I serve with this cake?

Serve with whipped cream, fresh berries, or a drizzle of lemon curd for an elegant touch.

Can I make this cake ahead?

Yes, it stores well and can be made a day in advance. In fact, the flavor often improves after resting overnight.

Conclusion

Ricotta Cake with Lemon is a deliciously simple dessert that’s elegant enough for entertaining but easy enough for everyday baking. Its moist texture, bright citrus flavor, and versatile nature make it a standout recipe for any occasion. Whether served on its own or dressed up with fruit and cream, it’s a light and lovely way to end any meal.

Ricotta Cake With Lemon

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Ricotta Cake with Lemon is a light, moist, and delicately tangy dessert made with creamy ricotta cheese and fresh lemon zest. With its simple ingredients and elegant flavor, this cake is perfect for spring and summer gatherings, brunch, or a refreshing after-dinner treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups whole milk ricotta cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tbsp lemon zest (from 1–2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (melted and cooled) or 1/2 cup olive oil
• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, mix the ricotta and sugar until smooth and creamy.
3. Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined. Stir in melted butter or olive oil until incorporated—do not overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

Notes

• Drain ricotta for 30 minutes if it’s very wet to avoid excess moisture.
• Serve with whipped cream, fresh berries, or lemon curd.
• Add blueberries or raspberries to the batter for a fruity variation.
• A lemon glaze (powdered sugar + lemon juice) is a great alternative to powdered sugar.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 17g
• Sodium: 160mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 110mg