This moist tender Italian Easter Cake is made with creamy ricotta cheese, fresh lemon zest, and sliced almonds, ready in just 1 hour. The edges turn a beautiful golden brown while the center stays incredibly soft and rich. I love making this simple bake every spring because it never fails to impress my family.

Why This Classic Works

Traditional holiday breads can take days to rise and require complex techniques. I wanted something that captured those bright citrus flavors without the stress of working with yeast.

Adding whole milk ricotta directly into the batter was a revelation. It keeps the crumb incredibly tender for days, meaning you can bake it ahead of your holiday gathering.

Italian Easter Cake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1 cup whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sliced almonds
1 tablespoon powdered sugar, for dusting

How To Make Italian Easter Cake

Prepare The Pan: Preheat your oven to 350F (175C) and generously grease a 9-inch springform pan with butter.
Cream The Butter: In a large bowl, beat the softened butter and sugar together for 3 minutes until light and fluffy.
Add Wet Ingredients: Mix in the eggs one at a time, followed by the ricotta cheese, lemon zest, and vanilla extract until smooth.
Fold In Dry Ingredients: Gently stir in the flour, baking powder, and salt just until no dry streaks remain.
Bake The Cake: Pour the batter into the prepared pan, top with sliced almonds, and bake for 45 minutes until a toothpick inserted in the center comes out clean.
Cool And Garnish: Let the cake cool in the pan for 15 minutes, transfer to a wire rack, and dust with powdered sugar before serving.

Recipe Tips

Use room temperature ingredients: Cold eggs and ricotta will cause the batter to curdle and affect the final texture.
Drain wet ricotta: If your ricotta is very watery, strain it through a fine mesh sieve for 20 minutes before using.
Do not overmix: Once you add the flour, mix only until combined to keep the cake tender.

What To Serve With Easter Cake

A fresh dollop of lightly sweetened mascarpone cream pairs perfectly with the bright lemon flavor. You can also serve it alongside fresh strawberries or a hot cup of espresso.

How To Store

Keep this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.

FAQs

Can I use part-skim ricotta?

Whole milk ricotta yields the best texture and moisture, but part-skim will work in a pinch.

Can I bake this in a regular cake pan?

Yes, a 9-inch round cake pan works well. Just line the bottom with parchment paper so the cake releases easily without tearing.

Why did my cake sink in the middle?

Opening the oven door too early or taking the cake out before it is fully baked can cause it to sink. Always test with a toothpick before removing it from the oven.

Nutrition

Calories: 310 kcal
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 95 mg
Sodium: 280 mg
Total Carbohydrate: 34 g
Protein: 7 g

Try More Recipes:

Italian Easter Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Total time

minute

This moist tender Italian Easter Cake features fresh lemon zest and creamy ricotta cheese, ready in just 1 hour for an easy spring dessert.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1 cup whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sliced almonds
1 tablespoon powdered sugar, for dusting

Directions

1. Prepare The Pan: Preheat your oven to 350F (175C) and generously grease a 9-inch springform pan with butter.
2. Cream The Butter: In a large bowl, beat the softened butter and sugar together for 3 minutes until light and fluffy.
3. Add Wet Ingredients: Mix in the eggs one at a time, followed by the ricotta cheese, lemon zest, and vanilla extract until smooth.
4. Fold In Dry Ingredients: Gently stir in the flour, baking powder, and salt just until no dry streaks remain.
5. Bake The Cake: Pour the batter into the prepared pan, top with sliced almonds, and bake for 45 minutes until a toothpick inserted in the center comes out clean.
6. Cool And Garnish: Let the cake cool in the pan for 15 minutes, transfer to a wire rack, and dust with powdered sugar before serving.