Name: Italian Lemon Ricotta Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1½ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 cup whole milk ricotta cheese; Zest of 2 lemons; ¼ cup fresh lemon juice; 1 tsp vanilla extract; Powdered sugar, for dusting (optional)

Why You’ll Love This Recipe

I love this cake because it’s everything I want in a citrus dessert: bright, fragrant, and beautifully balanced. The ricotta gives it an almost cheesecake-like texture while still feeling like a classic sponge. It’s not too sweet, which makes it just as fitting for breakfast as it is for dessert. Plus, it’s a one-bowl kind of recipe that doesn’t require much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole milk ricotta cheese
Granulated sugar
Unsalted butter (softened)
Eggs
All-purpose flour
Baking powder
Salt
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Powdered sugar (for dusting)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9-inch springform pan.
In a large mixing bowl, I cream the softened butter and sugar together until light and fluffy.
I add the ricotta and mix until smooth and well combined.
I mix in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually add the dry ingredients to the wet mixture.
I pour the batter into the prepared pan and smooth the top with a spatula.
I bake the cake for about 45–55 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Once cool, I dust it with powdered sugar just before serving.

Servings and timing

This cake serves 8 to 10 people and takes about 15 minutes to prep and 45–55 minutes to bake. It’s ready in just over an hour, making it a great option when I need a quick yet impressive dessert.

Variations

I sometimes add blueberries or raspberries to the batter for a fruity twist.
For an almond flavor, I replace the vanilla extract with almond extract.
I love using orange zest and juice instead of lemon for a warmer citrus note.
When I want to dress it up, I top it with a dollop of whipped cream or a spoonful of lemon curd.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. It stays moist and flavorful thanks to the ricotta. I bring it to room temperature before serving, or warm individual slices slightly in the microwave if I want a cozier bite. It also freezes well—I wrap it tightly and thaw overnight in the fridge.

FAQs

Can I use low-fat ricotta?

I’ve tried it, but full-fat ricotta gives the best texture and flavor. Low-fat works in a pinch, though the cake might be a bit drier.

Do I need to drain the ricotta?

If the ricotta is very wet, I place it in a sieve over a bowl and let it drain for about 15–30 minutes. Otherwise, I use it as is.

Can I make this cake gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. It still comes out moist and holds together well.

What’s the best way to zest a lemon?

I use a microplane or fine grater to zest only the yellow part of the skin—not the white pith, which can be bitter.

Is this cake supposed to be dense?

It has a denser texture than a traditional sponge cake due to the ricotta, but it should still feel light and soft when eaten.

Conclusion

Italian Lemon Ricotta Cake is one of those timeless desserts I love baking year-round. The citrusy aroma, delicate crumb, and creamy richness from the ricotta make it a standout for any occasion. Whether I’m enjoying it with a cup of coffee or bringing it to a gathering, this cake always brings a little sunshine to the table.