Italian Lemon Ricotta Cake Recipe

This basic cake has a top notch flavor and surface mix because of the new lemon juice and ricotta cheddar. On the off chance that you’ve never had a lemon ricotta cake, than this is the formula for you to attempt.


Lemon ricotta cake is like a customary lemon cake, anyway it isn’t as sweet and has a somewhat denser surface. It’s a customary Italian cake that is regularly served after the supper or with a bit of organic product for breakfast.

Customarily, you’ll discover this cake put away in glass platforms on ledges in Italian kitchens. It’s a social cake that is extraordinary as a bite or with presented with a hot mug of espresso. Besides, it’s a cake that keeps well both at room temperature and in the ice chest. What’s more, on account of the ricotta, it remains wet and rich tasting.

Italian Lemon Ricotta Cake

3 from 13 votes
Recipe by thisitaliankitchen Course: Breakfast, DessertCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time





This recipe for Italian Lemon Ricotta Cake is the BEST out there! Light, fluffy, and full of flavor, it is the perfect Italian dessert. Easy and simple recipe made with ricotta cheese and lemon


  • ¾ cup butter, softened 1 ½ sticks

  • 1 ½ cups sugar

  • 15 ounces whole milk ricotta cheese

  • 3 large eggs

  • 1 teaspoon vanilla

  • 1 large lemon, zested and juiced

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups flour

  • powdered sugar for dusting top of cake (optional)


  • Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
  • In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
  • Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
  • Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
  • Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.


Leave a Comment