This moist, fluffy Italian Lemon Ricotta Cake is made with fresh ricotta cheese, bright lemon zest, and pantry staples, and is ready in just over an hour. The hero moment is the golden, slightly domed crust that gives way to an incredibly tender, almost custard-like crumb. I love serving this simple yet elegant dessert with a dusting of powdered sugar and a strong espresso.

Why This Classic Works

The ricotta adds a creamy richness that keeps the cake moist without making it heavy or dense like a cheesecake. I used to overmix the batter, which resulted in a tough texture, but folding the dry ingredients gently ensures it stays light and airy.

Using fresh lemon zest rather than extract provides a bright, floral aroma that cuts through the richness of the cheese. It creates the perfect balance of sweet and tart that pairs beautifully with the subtle tang of the ricotta.

Italian Lemon Ricotta Cake Ingredients

1 1/2 cups (190g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
15 oz (425g) whole milk ricotta cheese, drained
3 large eggs, room temperature
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest (approx. 1 large lemon)
Powdered sugar, for dusting

How To Make Italian Lemon Ricotta Cake

Prep the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan generously with butter or non-stick spray.
Mix Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl until well combined to ensure an even rise.
Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
Add Wet Ingredients: Mix in the ricotta cheese until smooth, then add the eggs one at a time, beating well after each addition, followed by the vanilla, lemon juice, and zest.
Combine Batter: Gently fold the dry ingredients into the wet mixture using a spatula just until no streaks of flour remain; do not overmix.
Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 20 minutes before removing the ring, then dust with powdered sugar before slicing.

Recipe Tips

Drain the Ricotta: If your ricotta seems very wet, let it sit in a fine-mesh sieve for 30 minutes to remove excess liquid, preventing a gummy layer at the bottom of the cake.
Room Temperature Ingredients: Ensure your eggs and ricotta are at room temperature so they emulsify properly with the butter, creating a smooth, uniform batter.
Watch the Browning: If the top of the cake starts browning too quickly before the center is set, loosely tent it with aluminum foil for the last 15 minutes of baking.

What To Serve With Italian Lemon Ricotta Cake

This cake is delicious on its own, but a dollop of lightly sweetened whipped cream and fresh raspberries adds a lovely contrast to the citrus notes. For a true Italian experience, pair a slice with a cappuccino or a shot of limoncello after dinner.

How To Store

Store the cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to five days, but allow it to come to room temperature before serving to restore the soft texture.

FAQs

Can I use part-skim ricotta?
Yes, but the cake will be slightly less rich and moist. Whole milk ricotta is recommended for the best texture and flavor profile.

Can I freeze this cake?
Absolutely; wrap the cooled cake or individual slices tightly in plastic wrap and then foil, and freeze for up to three months.

Why did my cake sink in the middle?
This usually happens if the cake was underbaked or the oven door was opened too early, causing the structure to collapse before it set.

Can I use store-bought lemon juice?
Fresh lemon juice is highly recommended because bottled juice lacks the bright, floral flavor that makes this cake special.

Do I need a springform pan?
A springform pan makes removal easy without damaging the delicate crust, but you can use a regular 9-inch round cake pan lined with parchment paper if needed.

Nutrition

Calories: 320
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 210mg
Total Carbohydrate: 38g
Protein: 9g

Try More Recipes:

Italian Almond Cake Recipe
Italian Apple Cake Recipe (Authentic Torta di Mele)
Italian Lemon Pound Cake Recipe

Italian Lemon Ricotta Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Italian Lemon Ricotta Cake combines moist, fluffy textures with creamy ricotta and fresh lemon zest in just over an hour for the perfect tea-time treat. The rich crumb melts in your mouth without being too heavy.

Ingredients

1 1/2 cups (190g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
15 oz (425g) whole milk ricotta cheese, drained
3 large eggs, room temperature
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest (approx. 1 large lemon)
Powdered sugar, for dusting

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan generously with butter or non-stick spray.
Whisk the flour, baking powder, and salt together in a medium bowl until well combined to ensure an even rise.
In a large bowl or stand mixer, beat the softened butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
Mix in the ricotta cheese until smooth, then add the eggs one at a time, beating well after each addition, followed by the vanilla, lemon juice, and zest.
Gently fold the dry ingredients into the wet mixture using a spatula just until no streaks of flour remain; do not overmix.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.
Let the cake cool in the pan for 20 minutes before removing the ring, then dust with powdered sugar before slicing.