Lemon Ricotta Cake

This Lemon Ricotta Cake recipe is incredibly simple, requiring only one bowl. It boasts a delightful light and fluffy texture, along with a refreshing lemon flavor. This ricotta cake is ideal for serving as a dessert or as a delightful addition to your afternoon tea.

Easy Italian Lemon Ricotta Cake – Light, Fluffy & Tangy

WHY WE ADORE THIS RECIPE

• This classic Italian Lemon and Ricotta Cake is a breeze to whip up, perfect for those moments when you crave a quick and easy dessert. What’s not to adore about a cake that comes together in just one bowl and boasts a wonderfully light and fluffy texture?
• The timeless pairing of lemon and ricotta never fails to delight. Similar to my Lemon Ricotta Cheesecake, this cake offers a subtle cheese flavor complemented by a hint of tanginess from the lemon.
• It’s an ideal choice for rounding off a meal on a light and refreshing note, making it a delightful treat to enjoy alongside your afternoon tea. Whether you prefer it plain or adorned with a berry sauce, fresh fruits, zesty Lemon Curd, or a dollop of whipped cream, this cake is sure to please your palate.

INGREDIENTS

What you will need to make ricotta cake:

• Butter: Use unsalted butter that’s very soft and at room temperature.
• Lemon: You’ll need both the juice and the zest of a lemon. Remember to wash the lemon well before zesting it. If you want a stronger lemon flavor, you can add more zest.
• Ricotta: Choose unsalted, full-fat ricotta (whole milk ricotta cheese) at room temperature. Avoid using light or skim ricotta, as it will affect both the flavor and texture of the cake. If your ricotta seems watery, you can strain it first to remove any excess water.
• Eggs: Use large eggs at room temperature.
• Flour: You’ll need plain or all-purpose flour for this recipe. If you prefer, you can use self-rising flour, but make sure to omit the baking powder and baking soda.

OPTIONAL ADDITION

• Lemon Extract: If you prefer a bolder lemon flavor, you could add a few drops of lemon extract along with the vanilla extract. Just be cautious because lemon extract is quite potent, so start with a small amount and adjust to taste.
• Flaked Almonds: For added texture and crunch, you can sprinkle flaked almonds on top of the cake before baking it.
• Icing Sugar / Powdered Sugar: Dust powdered sugar over the cake before serving for a lovely finishing touch. You can also zest a lemon over the cake to add extra freshness and flavor.

TIPS FOR SUCCESS

• To prevent the cake from sticking to the pan, make sure to line it with parchment paper and/or grease it thoroughly before baking.
• Cream the butter and sugar together for 3 to 5 minutes until very fluffy. This step is crucial for the cake’s airy texture. To check if they’re properly creamed, rub a bit of the mixture between your fingers; the sugar should dissolve into the butter, leaving no graininess.
• Ensure all ingredients are at room temperature, especially the eggs and ricotta cheese. If these ingredients are too cold, they can cause the soft butter to harden when mixed.
• Don’t worry if the batter appears to curdle or separate when you add the lemon juice. It will come back together once you add the dry ingredients.
• Let the cake to cool completely before remove it from the pan. This cake is very delicate and may break if you try to move it while it’s still warm.

Recipe FAQs:

What type of Ricotta should I use?

• For the best results and textures, use full-fat/whole-milk ricotta. Skim ricotta will result in a denser and less flavorful cake.

Why did my Ricotta Cake not rise?

There are a few possible reasons your cake didn’t rise:

• The butter and sugar were not creamed for long enough. This step creates lots of tiny air bubbles that expand in the oven, helping the cake rise. If not done properly, you’ll lose that extra leavening.
• The baking powder or baking soda was out of date and not as active.
• The oven temperature was too low. Baking cakes at a lower temperature causes them to rise more slowly, potentially resulting in flatter cakes.

Can I use Self-Rising Flour?

• Yes, you can. Simply substitute the plain/all-purpose flour with the same amount of self-rising flour and omit the baking powder/baking soda.

STORING & FREEZING

• This cake can be stored at room temperature when well-covered or in an airtight container. Alternatively, you can fridge it for up to 3 days, but keep in mind it may dry out more quickly in the fridge.
• I don’t recommend freezing this cake as it may lose its very light and moist texture when frozen and thawed.

Easy Italian Lemon Ricotta Cake – Light, Fluffy & Tangy

Love cakes? Be sure to check out these other delicious chicken recipes!

• Lemon Blueberry Cake
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• Marble Loaf Cake
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Easy Italian Lemon Ricotta Cake – Light, Fluffy & Tangy

This Lemon Ricotta Cake is light, moist, and bursting with bright citrus flavor—perfect for spring brunches, afternoon tea, or anytime you want a fresh, elegant dessert.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert

Cuisine Italian

Servings 10

Ingredients

  

• 120 grams 1/2 cup Unsalted Butter - soft, at room temperature
• 120 grams 1/2 cup + 1 tablespoon Caster Sugar
• 3 tsp Lemon Zest - about 2 large lemon
• 60 ml 1/4 Lemon Juice - about 1 large lemon
• 250 grams 8.75 oz or 1 cup Full Fat Ricotta Cheese - at room temperature
• 3 large Eggs - at room temperature
• 1 tsp Vanilla Extract
• 200 grams 1 1/3 cup Plain / All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 pinch of Fine Table Salt

Instructions

 

• Preheat your oven to 180°C (350°F). Place a piece of baking paper at the bottom of a springform pan that measures 24cm (9 inches). Also, lightly coat the edges of the pan with grease.
• In a large bowl or mixer, cream together the butter, sugar, and lemon zest on medium to medium-high speed for 3 to 5 minutes.
• Add the ricotta cheese and mix for a couple of minutes. Then, add the eggs one at a time, mixing slowly until combined. Mix in the lemon juice and vanilla extract.
• Sift in the flour, baking powder, baking soda, salt. Slowly mix until just combined to avoid overworking the batter.
• Transfer the batter into the prepared Springform Pan. Use a spatula or the back of a spoon to spread and smooth out the batter if needed.
• Bake for about 40 minutes or until a skewer comes out clean. Let the cake to cool completely before removing it from the pan.
• Optional: Dust the cake with a little icing sugar and lemon zest before serving.

Notes

1. Aim for a very light, pale, and fluffy texture in the batter, which will create an airy crumb for the cake.
2. It's best to use a hand or stand mixer for better results, but you can also cream and mix the ingredients by hand with a whisk if preferred.
3. Ensure the butter is at room temperature or soft enough to cream properly; otherwise, you may end up with small chunks of unmixed butter in the batter.
4. Don't worry if the batter seems to split or curdle when you add the lemon juice; this is a normal reaction. It will come back together once you add the dry ingredients.
5. The cake will be very soft when it comes out of the oven and might break if you try to remove it from the pan straight away. Let it to cool completely before attempting to remove it from the pan.

Keyword Lemon Ricotta Cake

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Easy Italian Lemon Ricotta Cake – Light, Fluffy & Tangy