This moist tender Cake with Ricotta is made with fresh lemon zest, whole milk ricotta, and eggs, and ready in exactly one hour. Slicing through the golden top crust reveals an incredibly dense yet soft crumb that smells like sweet vanilla. I find this to be the most reliable bake for weekend mornings.

Why This Classic Works

I always struggled with dry cakes until I started baking with ricotta cheese. The extra moisture from the cheese creates a tender crumb that lasts for days without drying out.

My biggest lesson was learning to drain the ricotta properly beforehand. Skipping that step led to a soggy center, so now I never rush the draining process.

Cake with Ricotta Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, room temperature
1 1/2 cups whole milk ricotta cheese, drained
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon lemon zest

How To Make Cake with Ricotta

Prep the pan: Preheat your oven to 350F and grease a 9-inch round cake pan with butter.
Mix dry ingredients: Whisk the flour, sugar, baking powder, and salt together in a medium mixing bowl until fully combined.
Combine wet ingredients: In a separate large bowl, beat the eggs, drained ricotta, melted butter, vanilla, and lemon zest until smooth.
Form the batter: Gently fold the dry ingredients into the wet mixture just until no flour streaks remain.
Bake the cake: Pour the batter into your prepared pan and bake for 45 to 50 minutes until a toothpick comes out clean.

Recipe Tips

Drain the cheese: Set your ricotta in a fine mesh sieve over a bowl for at least an hour to remove excess liquid.
Room temperature eggs: Using warm eggs helps the batter emulsify smoothly without curdling the melted butter.
Avoid overmixing: Stir the flour in gently to prevent the gluten from developing, which keeps the cake soft.

What To Serve With Ricotta Cake

This simple cake pairs beautifully with a dollop of lightly sweetened whipped cream and fresh mixed berries. A hot cup of espresso or black tea also cuts through the richness of the cheese nicely.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to two months.

FAQs

Can I use part-skim ricotta?

Whole milk ricotta provides the best texture and moisture for baking. Part-skim works, but the crumb will be slightly drier and less tender.

Can I bake this in a loaf pan?

Yes, you can use a standard 9×5-inch loaf pan for this recipe. You will need to increase the baking time to about 55 to 65 minutes.

Why did my cake sink in the middle?

This usually happens if the ricotta was too wet or the oven door was opened too early during baking. Always drain your cheese well before starting.

Nutrition

Calories: 280 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 210mg
Total Carbohydrate: 32g
Protein: 7g

Cake with Ricotta

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Cake with Ricotta is a moist tender bake packed with fresh lemon zest, whole milk ricotta, and eggs. Ready in exactly 60 minutes, this simple recipe is incredibly easy to whip up for a quick weekend brunch or relaxed afternoon tea.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, room temperature
1 1/2 cups whole milk ricotta cheese, drained
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon lemon zest

Directions

1. Prep the pan: Preheat your oven to 350F and grease a 9-inch round cake pan with butter.
2. Mix dry ingredients: Whisk the flour, sugar, baking powder, and salt together in a medium mixing bowl until fully combined.
3. Combine wet ingredients: In a separate large bowl, beat the eggs, drained ricotta, melted butter, vanilla, and lemon zest until smooth.
4. Form the batter: Gently fold the dry ingredients into the wet mixture just until no flour streaks remain.
5. Bake the cake: Pour the batter into your prepared pan and bake for 45 to 50 minutes until a toothpick comes out clean.