Description
This Italian Lemon Ricotta Cake is pure sunshine in dessert form! Soft, moist, and bursting with lemon flavor, it’s a classic Italian cake made with creamy ricotta cheese, lemon zest, and vanilla. Perfect for brunches, holidays, or a cozy afternoon treat.
Ingredients
1 ½ cups ricotta cheese (whole milk)
1 cup granulated sugar
3 large eggs
Zest of 2 lemons
¼ cup freshly squeezed lemon juice
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper for easy release.
2. In a large mixing bowl, beat together butter, sugar, and ricotta cheese until light and fluffy—about 3 to 4 minutes. This step gives the cake its melt-in-your-mouth texture.
3. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula. Mix until just combined—do not overmix.
5. Pour the batter into your prepared pan and smooth the top evenly.
6. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then remove the ring and transfer to a cooling rack.
8. Dust generously with powdered sugar and serve warm or at room temperature.
Notes
For an extra citrus punch, add a teaspoon of lemon extract or more zest.
Whole milk ricotta gives a richer texture, but part-skim can be used.
This cake tastes even better the next day as the lemon flavor develops.
Top with whipped cream and berries or a drizzle of limoncello glaze for a beautiful finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20
- Sodium: 160
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 7
- Cholesterol: 85