Italian Lemon Ricotta Cake

This delicious, easy Italian Lemon ricotta cake is by far one of the best lemon desserts you will ever try. Made with fresh lemons, creamy ricotta cheese, and a hint of vanilla extract, it has a gently sweet, citrusy flavor and an irresistible melt-in-your-mouth texture that resembles a moist sponge cake. Whether you enjoy it for breakfast, brunch, or as a dessert with a side of ice cream, it will be hard not to run back for seconds!

Jump to:

• 🌟 Why this is the best Italian Lemon Ricotta Cake Recipe
• 📝  Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage & freezing
• 🍫 Flavor Variations & Substitutions
• 🎓 Expert tips
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🍰 More Cake Recipes
• Italian Lemon Ricotta Cake

🌟 Why this is the best Italian Lemon Ricotta Cake Recipe

1. It is super simple - This Italian ricotta lemon cake recipe uses a handful of essential kitchen ingredients from your pantry or neighborhood store. It is also super easy to follow!
2. No special equipment is needed - You can make this easy lemon ricotta cake recipe using your everyday kitchen utensils.
3. It is the most delicious - I use the highest-quality, freshest ingredients to give this cake the most refreshing, natural lemon flavor. You will not find store-bought cake batter in this recipe!
4. It is versatile - The possibilities are endless for customizing this ricotta lemon cake recipe with different add-ins and flavors. 

📝  Ingredient notes

For the lemon ricotta cake

1. Butter - The butter must be at room temperature to easily cream it with sugar. Make sure to use unsalted butter to fully control the salt levels in the recipe. You can also make your own butter at home!
2. Sugar - I use plain, white granulated sugar to add sweetness to the cake. You can read my sugar guide to learn more about the different types of sugar and how you may use them when baking.
3. Eggs - You will need three eggs at room temperature to blend into and properly bind the dough. To learn more, see my guide on what eggs do in baking.
4. Vanilla Extract - For the best flavor and aroma, use pure vanilla extract. You can also try one of these vanilla extract substitutes.
5. Lemon Zest - Freshly zested lemons give this Italian ricotta cake lemon flavor. You can also try one of these lemon zest substitutes.
6. Lemon Juice - Fresh lemon juice intensifies the tart, citrus lemon flavor even further. 
7. Ricotta Cheese - The ricotta cheese is the recipe's star and gives the cake a soft, melt-in-your-mouth texture. For the best results, use full-fat whole milk ricotta cheese. You will also want to make sure that it is at room temperature.
8. Flour - I use plain, all purpose flour in this recipe to give the cake structure.
9. Baking Powder + Baking Soda - The baking powder and baking soda act as a leavening agent, giving the cake its rise and fluffy texture. 
10. Salt - Salt is an essential ingredient that helps balance the sweetness of baked goods. You only need a pinch, but do not skip it!

For the whipped ricotta (optional)

1. Ricotta Cheese - You can use any leftover ricotta cheese to make the optional whipped ricotta, a delicious way to top the lemon ricotta cake.
2. Powdered Sugar - The powdered sugar gives the whipped ricotta its sweetness. Sift before using to avoid lumps from ending up in the topping.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of th

👩‍🍳 How to make this recipe

1. Preheat the oven to 175°C / 347°F. Meanwhile, grease a 9-inch/23-cm springform pan.
2. Take the zest of the two lemons and massage it into the sugar.
3. In a large mixing bowl, cream the room temperature butter with the lemon sugar mixture until it becomes light and fluffy. Next, whip in the room temperature eggs one at a time, followed by the vanilla extract and lemon juice. Lastly, whip in the room temperature ricotta cheese.
4. Sift the dry ingredients (flour, salt, baking powder, and baking soda) into the wet mixture and fold them together using a rubber spatula just until combined.
5. Pour the cake batter into the prepared springform pan. Use an offset spatula to smooth the top.
6. Then, bake for 40-45 minutes or until it passes the toothpick test (see my Expert tips section for more info)!
7. Remove the cake from the oven and let it cool completely. In the meantime, you can make the optional whipped ricotta topping by whipping ricotta cheese with powdered sugar for 2-3 minutes. Once the cake has cooled, decorate it with lemon zest and a dollop of whipped ricotta.

💡 Top Tip: To avoid overmixing the batter, only use a rubber spatula to fold the dry and wet ingredients together. Overmixing can cause the batter to develop too much gluten, resulting in a dry, dense cake.

❄️ Storage & freezing

This moist lemon ricotta cake has the best flavor and texture when served fresh on the same day. However, you can store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

To freeze, wait until the cake cools completely. Then, wrap it tightly in plastic wrap followed by aluminum foil (to prevent freezer burn) and freeze for up to three months. Thaw at room temperature.

🍫 Flavor Variations & Substitutions

It is super easy to customize and give this Sicilian ricotta cake recipe a twist with various flavors, toppings, and add-ins:

Different flavors - Instead of lemon, you can experiment with other citrus fruits like orange or lime. You can also swap out the vanilla extract for almond extract.

With add-ins - Crushed nuts, such as almonds, pistachios, or macadamia nuts, can give your lemon ricotta cake a crunchy texture. Dried fruits, such as raisins, cherries, dates, cranberries, or shredded coconut, give the cake an extra fruity flavor. If you love chocolate, try this cake with white chocolate chips or chunks mixed into the batter. Or, throw in some poppy seeds for a zesty lemon poppy seed cake!

With herbs and spices - Stir in freshly grated ginger or culinary lavender to add a mouthwatering aroma to your cake.

Different toppings - Instead of whipped ricotta topping, you can top your lemon ricotta cake with powdered sugar. You can also try it with whipped cream, chantilly cream, whipped mascarpone, or cream cheese frosting.

Other recipes - Use the ingredients in this recipe to make my creamy Sicilian ricotta pie and my irresistible lemon ricotta cookies. You can also make a lemon ricotta bundt cake, similar to my lemonade bundt cake.

Substitutions - If you don't have any ricotta cheese or need to make vegan-friendly substitutes, you can try one of these butter substitutes, egg substitutes, or ricotta cheese substitutes. However, remember that substituting may require some ingredient reformulations and could change the flavor and texture of the cake. 

🎓 Expert tips

1. Always use room-temperature butter, eggs, and ricotta cheese for the best results and ease of pulling the dough together.
2. If necessary, drain the ricotta cheese before using it to avoid watery cake batter.
3. To use the toothpick test to check for doneness, stick a toothpick into the center of the cake. It is ready to come out of the oven if it comes out clean.
4. Avoid overbaking the cake, as it will result in a very dry, crumbly texture.
5. As tempting as it may be, do not attempt to cut the cake while it is warm. Wait until it cools completely to room temperature. The cake texture will continue to set as it cools.

🥣 Equipment notes

For a flawless, bakery-style Italian lemon ricotta cake, being precise with the ingredients and the baking temperature is critical. Always use a digital scale for accurate measurements and a digital oven thermometer to ensure the correct baking temperature.

An electric hand mixer makes combining the wet ingredients easy versus doing so by hand. You can also use a stand mixer fitted with a whisk attachment.

A rubber spatula is necessary for combining wet and dry ingredients without overmixing.

This recipe also requires a 9-inch / 20cm springform pan for the cake layers and an offset spatula to smooth the batter once it is in the pan.

❓Recipe FAQs

🍰 More Cake Recipes