This moist, custard-like Italian Ricotta Cake is made with fresh whole milk ricotta, lemon zest, and vanilla, and is ready in just over an hour. The golden top cracks slightly upon slicing to reveal a dense, velvety crumb that smells of citrus. I love how this simple recipe requires only one bowl for cleanup.

Why This Classic Works

The high ratio of ricotta to flour creates a texture that sits somewhere between a sponge cake and a baked cheesecake. I used to overmix the batter, which made it tough, but folding gently keeps it light and tender.

Another secret is using room temperature eggs, which emulsify better with the cheese for a smooth consistency. It creates a rustic elegance that feels special without needing complicated decoration.

Italian Ricotta Cake Ingredients

1 1/2 cups (375g) whole milk ricotta cheese, drained
3 large eggs, room temperature
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
1 1/2 cups (180g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar, for dusting

How To Make Italian Ricotta Cake

Prep the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.
Mix Wet Ingredients: Whisk the ricotta, eggs, sugar, melted butter, vanilla, and lemon zest in a large bowl until the mixture is smooth and creamy.
Add Dry Ingredients: Sift the flour, baking powder, and salt directly into the bowl, then fold gently with a spatula until just combined.
Bake: Pour the batter into the prepared pan and bake for 45-50 minutes until the top is golden brown and a tester inserted in the center comes out clean.
Cool and Serve: Let the cake cool completely in the pan before removing the rim and dusting generously with powdered sugar.

Recipe Tips

Drain the ricotta: Excess liquid can make the cake soggy, so let it sit in a sieve for 30 minutes before baking if it looks watery.
Don’t overmix: Stop mixing as soon as the white flour streaks disappear to ensure a tender, soft crumb.
Room temp ingredients: Cold eggs can cause the melted butter to seize and clump up, so set them out ahead of time.

What To Serve With Italian Ricotta Cake

Serve this cake with a dollop of lightly sweetened whipped cream and fresh berries to cut through the richness. A shot of hot espresso makes the perfect companion for a mid-afternoon slice.

How To Store

Store the cake in the refrigerator for up to 4 days wrapped tightly in plastic wrap or in an airtight container. It can be frozen for up to 2 months; simply thaw it overnight in the refrigerator before serving.

FAQs

Can I use low-fat ricotta? Whole milk ricotta is essential for the proper rich texture and moisture, so avoid low-fat versions if possible.

Why did my cake sink? Opening the oven door too early or underbaking can cause the center to collapse, so keep the door closed until the end.

Is this gluten-free? You can easily swap the all-purpose flour for a 1:1 gluten-free baking blend with excellent results.

Do I need a springform pan? It helps for easy removal, but a regular cake pan lined with parchment paper works well too.

Nutrition

Calories: 320
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 240mg
Total Carbohydrate: 38g
Protein: 8g

Try More Recipes:

Italian Ricotta Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Italian Ricotta Cake creamy dense crumb fresh ricotta lemon zest 1 hour 10 minutes easy weekend baking. This golden dessert creates a custard-like texture that pairs perfectly with afternoon espresso. It uses simple pantry staples and is ready to serve in just over an hour.

Ingredients

1 1/2 cups (375g) whole milk ricotta cheese, drained
3 large eggs, room temperature
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
1 1/2 cups (180g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar, for dusting

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.
Whisk the ricotta, eggs, sugar, melted butter, vanilla, and lemon zest in a large bowl until the mixture is smooth and creamy.
Sift the flour, baking powder, and salt directly into the bowl, then fold gently with a spatula until just combined.
Pour the batter into the prepared pan and bake for 45-50 minutes until the top is golden brown and a tester inserted in the center comes out clean.
Let the cake cool completely in the pan before removing the rim and dusting generously with powdered sugar.