Lemon Ricotta Cake

This light moist Lemon Ricotta Cake is made with whole milk ricotta and fresh lemon zest, and ready in 65 minutes. Slicing into the chilled cake reveals a remarkably tender crumb inside, with the bright aroma of citrus filling the kitchen. I always bake this when craving something subtly sweet.

Why This Classic Works

I initially struggled to get the texture right without it turning dense and heavy. The lesson I learned is that whisking the ricotta before adding the other wet ingredients prevents lumps and keeps the batter airy.

Using whole milk ricotta provides just enough fat to create a truly rich interior. I also realized that relying entirely on fresh lemon zest, rather than just juice, delivers the most authentic citrus flavor.

Lemon Ricotta Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup whole milk ricotta cheese, drained if wet
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

How To Make Lemon Ricotta Cake

1. 1. Prepare The Pan: Preheat your oven to 350 degrees F and generously grease a 9-inch springform pan with butter.
2. 2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined.
3. 3. Combine Wet Ingredients: In a large bowl, whisk the eggs and sugar until pale, then blend in the ricotta, melted butter, lemon juice, lemon zest, and vanilla.
4. 4. Form The Batter: Gently fold the dry flour mixture into the wet ingredients using a rubber spatula just until no flour streaks remain.
5. 5. Bake The Cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
6. 6. Cool And Serve: Let the cake cool in the pan for 15 minutes before removing the sides, then dust with powdered sugar once completely cooled.

Recipe Tips

• Use whole milk ricotta: Skim milk versions contain too much water and will make your cake rubbery.
• Room temperature eggs: Cold eggs will cause the melted butter to solidify in the batter.
• Do not overmix: Stirring the flour in too vigorously will develop gluten and result in a tough texture.

What To Serve With Lemon Ricotta Cake

A dollop of lightly sweetened whipped cream pairs beautifully with the citrus notes. You can also serve it alongside fresh mixed berries or a simple raspberry coulis.

How To Store

Store leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.

FAQs

Can I use a regular cake pan instead of a springform?

Yes, a 9-inch round cake pan works well. Just be sure to line the bottom with parchment paper for easy removal.

Should I drain the ricotta cheese first?

If your brand of ricotta looks particularly watery, strain it through a fine mesh sieve for 15 minutes before using.

Can I substitute the lemon with orange?

Absolutely. Orange zest and juice work exactly the same way and provide a wonderful flavor variation.

Nutrition

• Calories: 310 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 105 mg
• Sodium: 240 mg
• Total Carbohydrate: 34 g
• Protein: 7 g

Lemon Ricotta Cake

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

This Lemon Ricotta Cake yields a light and moist dessert using fresh lemon zest, whole milk ricotta, and melted butter. Ready in 65 minutes, it is an incredibly simple baking project for weekend brunches or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 3 large eggs, room temperature

• 1 cup granulated sugar

• 1 cup whole milk ricotta cheese, drained if wet

• 1/2 cup unsalted butter, melted and slightly cooled

• 2 tablespoons fresh lemon juice

• 1 tablespoon fresh lemon zest

• 1 teaspoon vanilla extract

• Powdered sugar, for dusting

Directions

• 1. *Prepare The Pan:* Preheat your oven to 350 degrees F and generously grease a 9-inch springform pan with butter.
• 2. *Mix Dry Ingredients:* In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined.
• 3. *Combine Wet Ingredients:* In a large bowl, whisk the eggs and sugar until pale, then blend in the ricotta, melted butter, lemon juice, lemon zest, and vanilla.
• 4. *Form The Batter:* Gently fold the dry flour mixture into the wet ingredients using a rubber spatula just until no flour streaks remain.
• 5. *Bake The Cake:* Pour the batter into the prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
• 6. *Cool And Serve:* Let the cake cool in the pan for 15 minutes before removing the sides, then dust with powdered sugar once completely cooled.