Name: Italian Lemon Ricotta Cake Recipe
Prep time: 12 min
Cook time: 55 min
Total time: 1 h 7 min
Cuisine: Italian
Ingredients: ¾ cup butter, softened (1 ½ sticks); 1 ½ cups sugar; 15 ounces whole milk ricotta cheese (drained well); 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)

Jump to Recipe·5.1 from 5 reviews

Bright, citrusy, and ridiculously moist, Italian Lemon Ricotta Cake is the kind of treat that feels like sunshine on a plate. Every bite melts with tender ricotta richness and lively bursts of fresh lemon — it’s no wonder this cake is a staple at my family table. Perfect as a dessert or even an indulgent breakfast, this classic Italian creation dazzles with its simplicity yet feels blissfully elegant for any occasion.

Italian Lemon Ricotta Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of kitchen staples, you can bring this Italian Lemon Ricotta Cake to life. Each carefully chosen ingredient adds its own magic, ensuring the cake is light, flavorful, and ethereally soft.

Butter, softened: Adds rich flavor and ensures the cake bakes up moist and tender throughout.
Sugar: Sweetens the cake and helps create the perfect golden crust.
Whole milk ricotta cheese (drained well): The secret to the cake’s fluffy, creamy crumb – whole milk ricotta brings luxurious texture and subtle tang.
Eggs: They bind the ingredients and contribute to a lofty, springy structure.
Vanilla extract: Enhances all the other flavors with a warm, aromatic note.
Lemon (zested and juiced): Fresh zest and juice are the stars here, delivering bright, authentic citrus flavor.
Baking soda: Lends just the right lift, making the crumb so delightfully airy.
Salt: A pinch brings balance and enhances all the sweet, citrusy notes.
All-purpose flour: Gives the cake structure while keeping it delicate and soft.
Powdered sugar (optional, for dusting): A finishing touch for a bakery-worthy look and a hint more sweetness.

How to Make Italian Lemon Ricotta Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit. Generously grease a 9-inch springform pan with butter, then dust it with powdered sugar for an extra layer of flavor and a nonstick finish — this old baker’s trick makes all the difference when releasing your Italian Lemon Ricotta Cake after baking!

Step 2: Cream Butter and Sugar

In a large mixing bowl or using a stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy. This step lays the groundwork for a cake with a tender, melt-in-your-mouth texture, so don’t rush; a few minutes of mixing pays off in every bite.

Step 3: Incorporate the Ricotta

Add the drained whole milk ricotta cheese to your butter and sugar mixture. Blend for 4 to 5 minutes, until the batter turns airy and silky. The ricotta is what makes this cake so uniquely creamy and light—worth every minute to get it perfectly mixed in.

Step 4: Add Eggs, Vanilla, and Lemon

Mix in the eggs one at a time, letting each fully disappear before adding the next. Then introduce the vanilla, freshly zested lemon, and lemon juice. This is where the Italian Lemon Ricotta Cake transforms, as the vibrant citrus and warm vanilla create an irresistible aroma.

Step 5: Combine Dry Ingredients

With everything still in one bowl, sprinkle in the baking soda and salt, stirring to combine. Next, gently fold in the flour, scraping down the bowl to ensure no bits are left unmixed. The batter should be smooth and just combined, which keeps your cake airy and tender.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and even it out with a spatula. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. The top should look golden and slightly cracked — that’s your sign of true Italian Lemon Ricotta Cake goodness.

Step 7: Cool and Finish

Let the cake cool in its pan for 15 minutes before gently releasing the springform collar and base. Afterward, transfer it to a wire rack to cool completely. Just before serving, dust with powdered sugar for a beautiful, snowy finish that’s sure to impress.

How to Serve Italian Lemon Ricotta Cake

Garnishes

For an elegant touch, generously dust the top with powdered sugar and add a few twists of lemon zest. Fresh berries alongside each slice or a sprig of mint make the Italian Lemon Ricotta Cake look as inviting as it tastes.

Side Dishes

Pair this cake with a cup of espresso or a pot of herbal tea for a comforting afternoon treat. For brunch, serve with a side of fresh fruit salad or a spoonful of tangy Greek yogurt — the creaminess highlights the cake’s lemony-ricotta flavor beautifully.

Creative Ways to Present

Try slicing the cake into dainty squares for a sophisticated dessert platter, or serve it warm with a spoonful of lemon curd for a true showstopper. You can even layer slices with whipped cream and macerated strawberries for a playful, shortcake-style dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Lemon Ricotta Cake keeps wonderfully! Store any remaining slices in an airtight container in the refrigerator for up to a week. The flavors even deepen after a day or two, so you may find yourself sneaking an extra slice for breakfast or a midnight snack.

Freezing

You can freeze your Italian Lemon Ricotta Cake for future cravings. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. They’ll keep deliciously for up to two months — just thaw in the fridge overnight before serving.

Reheating

For that just-baked warmth, gently reheat individual slices in the microwave for about 10-15 seconds. Or, if you prefer, let the cake come to room temperature for the softest texture — it really shines either way.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Absolutely! Whole milk ricotta gives the richest texture, but part-skim works in a pinch. You might notice the cake is slightly less creamy, but it will still be fluffy and full of lemony goodness.

What if I don’t have a springform pan?

No springform pan? No problem! You can bake Italian Lemon Ricotta Cake in a regular 9-inch round cake pan, just be sure to line it with parchment for an easy release.

Can I add other flavors, like almond or berries?

Definitely! A splash of almond extract or a handful of fresh berries in the batter will complement the lemon and ricotta beautifully, giving your cake a fresh twist while staying true to its Italian roots.

How do I know when the cake is done baking?

Keep an eye on the top — it should be golden, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Be sure not to overbake, as this can dry out your beautiful Italian Lemon Ricotta Cake.

Is it normal for the cake to sink slightly as it cools?

Yes, this cake can settle a bit after baking due to the moist ricotta. That gentle dip in the center is totally normal and just adds to its homemade charm.

Final Thoughts

If you’re searching for a dessert that feels special yet is straightforward enough for any day, this Italian Lemon Ricotta Cake truly shines. I hope you’ll gather your ingredients and give it a try — your kitchen is about to smell absolutely incredible!