Sweet and luscious is how I’d describe this lemon ricotta cake. It has a slightly dense texture but not heavy like a mud cake. Instead, it’s somehow light and creamy.
It has a wonderful flavour making it perfect served as is, maybe with a light dusting of icing sugar on top and a small dollop of cream on the side. It’s also sweet without being too sweet.
Ricotta is wonderful in cakes but also in cheesecakes like this baked ricotta cheesecake.
What is lemon ricotta cake
Moist yet light and with a flavour of creamy lemon, lemon ricotta cake is a traditional Italian tea cake that will have you coming back for another slice. Similar to a regular lemon cake, it’s a little denser with a creamy lemon flavour and less sweetness.
Ingredients
I love a recipe like this that uses simple ingredients that I always have in the kitchen.
- White sugar: Stick to white sugar as brown sugar will mess with the lemon flavour. Sugar also helps to retain moisture in the cake so don’t cut it back.
- Flour: Plain flour / all-purpose flour is best here. You can use a gluten-free flour 1:1 blend, but you may find the cake is a little more dense.
- Baking powder: This is your leavener – it gives the cake lift.
- Ricotta: Ricotta adds richness and creaminess to the flavour. Some ricottas are drier than others but most will work. The ones that are softer are better than crumbly versions.
- Butter: Use unsalted butter. It adds richness and depth of flavour.
- Eggs: Use large eggs. They add structure cakes and assist in binding ingredients.
- Lemon: Use fresh lemons as you’ll need both the zest and juice. Don’t be tempted to use bottled lemon juice which has preservatives that put the flavour off.
- Vanilla Extract: This adds a little warmth and is a wonderful flavour enhancer.
How to make it
- Cream together butter and sugar until it’s light and creamy then add the ricotta and beat well (for around 5 minutes) (photo 1).
- You can now add the eggs, lemon juice, zest and vanilla all at once. I mix them together in another bowl first (photo 2) but you can just add them straight to the batter and beat until incorporated.
- Add the dry ingredients (photo 3) and fold in with a spatula.
- Tip it into a lined 8 inch baking tin and level it out (photo 4)then bake.
Lemon Ricotta cake has a simplicity that means it can be served as a morning or afternoon tea snack with a hot cup of coffee, but it’s texture makes it just as perfect as an indulgent after-dinner dessert.
Marie’s top tips
- Your butter, eggs and ricotta should be at room temperature. This will help everything blend together properly.
- Use full fat ricotta for the best flavour and texture, however low fat will work. Also, if your ricotta is crumbly, mix it with a tablespoon of milk in a food processor.
- Beating the ricotta for 4-5 minutes is really important – it adds air to the batter making it lighter than it would otherwise be.
- The batter may look like it curdled but it’s just a reaction from the lemon juice hitting the fats and is not a problem at all.
- A spring-form tin is best as it makes it easier to release from the tin. It also means you can release the collar and allow it cool more openly rather than leaving it in a hot tin for too long.
- Make sure to grease the tin and line it with baking paper so it’s easy to release.
How to store it
This Italian lemon cake can be stored at room temperature, though if it’s going to be sitting around a while, it’s best to keep it in the fridge. Bring it to room temperature before serving by taking it out of the fridge a couple of hours before.
This cake will keep for up to a week in the fridge.
You can freeze this cake as well. Wrap it tightly in plastic wrap and freeze for up to 3 months. If you freeze it in slices, you can thaw just as much as you need.
Handy tools to have
- Microplane to finely zest the lemon.
- A citrus juicer makes it so easy to get all the juice out of your lemons.
- Stand mixer or handheld electric beater.
- 8 inch spring form tin works best but a regular 8 inch cake tin can also work.
- Silicone spatulas are the best for combining everything and leaving no batter behind.
More cake recipes you’ll love
- Lime and coconut cake
- Lemon drizzle cake
- Fluffy Lemon Vanilla Butter Cake
- Lemon Poke Cake
- Blueberry Lemon Yoghurt Cake
If you made this Lemon Ricotta Cake recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Ingredients
- 165 g plain flour (all-purpose flour) (1 ½ cups / 5 ¾oz)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- 200 g white granulated sugar (1 cup / 7oz)
- 300 g full-fat ricotta (10oz)
- 3 large eggs
- 1 teaspoon vanilla
- Zest of 1 lemon
- 2 tablespoons lemon juice (note 1)
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer or handheld electric mixer
- handheld juicer
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease and line an 8 inch springform tin with baking paper.
- In a medium bowl, whisk together the flour, baking powder and salt until fully combined.
- In a large bowl or the bowl of a stand mixer with paddle attachment, beat together butter and sugar until light and creamy.
- Add the ricotta and beat for another 4-5 full minutes on a medium-high setting (to incorporate some air). Scrape down the bowl a couple of times during this.
- Add the eggs, vanilla, lemon zest and juice and beat until just combined.
- Carefully, fold in the flour mixture using a spatula, mixing until it is just combined. Don’t overmix.
- Tip the thick batter into the prepared tin and level out.
- Bake 35-40 minutes until a toothpick comes out clean.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Don’t skimp on whipping the ricotta.
- Serve at room temperature (or even slightly warm – yum).
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12 Comments on “Lemon Ricotta Cake”
Really easy to make and delicious. Just had a piece for an afternoon snack with coffee and can’t wait to have a piece tomorrow morning for breakfast. Thank you for the recipe.
I’m so happy you love it, Jodie. Truly appreciate you dropping back to leave a review.
Does this need to be refrigerated if made the day before? Any suggestions for using gluten free flour?
Thanks.
As long as it’s not hot, it can sit at room temperature for a day or so in an airtight container.
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
So happy you love it, Jasson.
Does this mean 8 teaspoons of lemon
Yes, that’s correct
I made this yesterday and it was super quick and easy. Such a crowd pleaser too so I’ll definitely make this one again. Thank you!
So happy you love it, Emma.
This cake looks gorgeous Marie! I love the combination of rich ricotta and fresh and zesty lemon – so lovely and refreshing. Besides, that would be a good no-guilt breakfast choice as protein would keep you full for a long. Perfection!
It can definitely go as a breakfast cake as it’s not super sweet.