This easy lemon ricotta cake is the best Italian dessert. This delicious cake is made extra moist and fluffy with ricotta cheese and has the perfect hint of flavor from the fresh lemon.
Ricotta cheese is a major staple in both Italian cooking and baking. It is a soft Italian whey cheese that has a rich and fluffy texture that can be served both sweet and savory. Adding ricotta cheese to baked goods helps to add extra moisture in addition to adding a rich and flavorful taste and texture.
Serve this lemon ricotta cake with rossini cocktails for brunch, with a glazed spiral ham for the holidays or after baked spaghetti squash alfredo for Sunday dinner.
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🍋 Ingredient notes
- Ricotta - This whole milk Italian whey cheese is used in a variety for Italian dishes. It can be used in savory dishes like manicotti or in sweet dishes like cannoli filling or this cake. Use whole milk ricotta cheese for the best flavor and texture to your cake.
- Lemon - Use fresh lemon juice and zest if possible, as it adds the perfect flavor to this cake. If needed, store bought lemon juice can be used and the lemon zest can be omitted, however the lemon flavor will not be as potent.
📋 Substitutions and variations
- Orange - Substitute orange juice and zest for the lemon juice and zest.
- Toppings - Try fresh berries, whipped cream, lemon flavored frosting or candied lemon peel as alternative toppings.
- Pan - A deep-sided cake pan or bundt pan can be used instead of a springform pan.
🥣 Step by step instructions
First, grease a 9" springform cake pan with butter or baking spray. Using a cheesecloth, squeeze out as much excess moisture from the ricotta cheese as possible.
Using a hand mixer or stand mixer, cream together the butter and sugar for about a minute, then add in the strained ricotta and beat for another 2-3 minutes until fluffy. Mix in the eggs, one at a time, and then mix in the lemon juice and zest.
Next, sift the flour, baking powder and salt, directly into the wet ingredients an mix until just combined. Pour the cake batter into the prepared pan and smooth out the top.
Bake the cake in a 350˚ oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle of the cake. Allow the cake to cool for 15 minutes, remove the collar from the springform pan and then cool completely. Serve the cake dusted in powdered sugar and garnished with fresh lemon wheels, if desired.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Squeeze the ricotta cheese in the cheesecloth to remove excess moisture for the best consistency to the cake.
- Make sure to scrape down the sides of the bowl when mixing the batter so everything is well combined.
- Sift the dry ingredients into the wet ingredients to ensure there are no lumps.
- Don't over mix the batter to prevent an overly dense cake.
- Cook the cake just until a toothpick comes out clean so it doesn't dry out.
- Make sure to cool the cake for 15 minutes before trying to remove the collar from the springform pan so the cake doesn't fall apart.
⏲️ Make ahead and storage instructions
This lemon ricotta cake will keep in an airtight container at room temperature for 2-3 days. It can be stored in the refrigerator to preserve the freshness longer, however, it will have a more dense texture. Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months, if desired. Frozen cake can be thawed at room temperature before serving.
🍰 More dessert recipes
If you loved this easy lemon ricotta cake recipe, check out these other desserts that i know you will love too!
- Mini Lemon Cheesecakes with Mascarpone
- Chocolate Whiskey Cake with Salted Caramel Buttercream
- Best Ever Stuffed Peanut Butter Cookies
- Homemade Caramel Apple Sundaes
📖 Recipe
Easy Lemon Ricotta Cake
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ sticks unsalted butter softened
- 1 ⅓ cups granulated sugar
- 3 large eggs
- 2 Tablespoons fresh lemon juice approximately 1 lemon
- 1 teaspoon fresh lemon zest approximately 1 lemon
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- powdered sugar for garnish
- lemon wheels for garnish
Instructions
- Preheat the oven to 350˚ and grease a 9" springform pan with butter or baking spray.
- Using cheesecloth wrapped around the ricotta, squeeze out as much excess moisture as possible.
- In a large mixing bowl, add softened butter and sugar and cream together using a hand mixer or stand mixer on medium speed for about 1 minute until combined and fluffy.
- Add strained ricotta cheese and mix for an additional 2-3 minutes until light and fluffy.
- With the mixer running, add the eggs one at a time, mixing until each egg is combined. Add lemon juice and lemon zest and mix until combined.
- Sift the flour, baking powder and salt directly into the batter and then mix on low until the dry ingredients are just combined.
- Pour the batter into the prepared cake pan and smooth out the top, using a spatula or knife. Bake the cake in the preheated oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle.
- Let the cake cool for 15 minutes and then remove the outside collar from the springform pan. Allow the cake to finish cooling before serving, dusted with powdered sugar and garnished with fresh lemon slices.
Notes
- Squeeze the excess moisture out of the ricotta to help make the best consistency for the cake.
- Make sure to scrape down the sides of the bowl when mixing the batter so everything is well combined.
- Sift the dry ingredients into the wet ingredients to ensure there are no lumps.
- Don't over mix the batter to prevent an overly dense cake.
- Cook the cake just until a toothpick comes out clean so it doesn't dry out.
- Make sure to cool the cake for 15 minutes before trying to remove the collar from the springform pan so the cake doesn't fall apart.
Substitutions and Variations
- Ricotta - Use whole milk ricotta cheese for the best flavor and texture.
- Lemon - Fresh lemon juice and zest will provide the best flavor, however, store bought lemon juice can also be used and lemon zest can be omitted. The lemon flavor will not be as potent.
- Orange - Substitute orange juice and zest for the lemon juice and zest.
- Toppings - Try fresh berries, whipped cream, lemon flavored frosting or candied lemon peel as alternative toppings.
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