Lemon ricotta cake is a citrus-infused treat that combines the tangy flavors of lemon with the creamy richness of ricotta cheese.
This delectable dessert is known for its moist and tender texture, thanks to the addition of ricotta cheese in the batter.
The zesty lemon zest and juice add a refreshing burst of flavor, making it a perfect choice for those who enjoy citrus desserts.
Whether enjoyed on its own or paired with a dollop of whipped cream or a dusting of powdered sugar, this cake is sure to please your taste buds with its bright and indulgent taste.
For more lemon desserts, check out my lemon crinkle cookies, lemon shortbread cookies, lemon bars with graham cracker crust, and lemon pound cake.
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Why this recipe works
- Texture- the texture of this cake is dense but soft, moist, and tender, with a melt in your mouth texture in every bite.
- Lemon flavor- this cake is made with lemon zest and lemon juice and has a lot of lemon flavor that is delicious but not too strong.
- Ease- this cake is easy to make, made with simple ingredients and is made in just one bowl for minimum mess.
- Time- this cake takes 15 minutes to prep (without the baking time) and doesn’t have any frosting on it so its super quick to make and serve!
What is lemon ricotta cake?
Lemon ricotta cake is a light and moist dessert made with the combination of fresh lemon zest, creamy ricotta cheese, and a hint of sweetness.
It is a popular Italian-inspired treat that offers a refreshing and tangy flavor profile. The addition of ricotta cheese gives the cake a delicate texture and richness, making it a delightful choice for any occasion.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ricotta cheese- when choosing ricotta cheese for this cake, it is recommended to use whole milk ricotta cheese for a creamy and rich texture.
Make sure that you strain the ricotta cheese very well before adding it to the cake mixture.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- I recommend zesting the lemon first and then juicing it.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda – to help the cake rise. Make sure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake. You can use vanilla bean extract or pure vanilla extract for better flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Preheat the oven to 180 (350f) and prep an 9-inch baking pan with cooking spray and parchment paper.
In a large mixing bowl, add the softened butter, granulated sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes or until creamy.
Strain the ricotta cheese from all the liquids add the ricotta cheese and salt to the mixture, and mix until the mixture is creamy and smooth.
Add the room-temperature eggs, and lemon juice, and mix until the mixture is well combined.
Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible. Do not overmix the batter.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 38-45 minutes or until a toothpick inserted into the cake comes out clean.
Allow the ricotta cake to chill at room temperature until it's not too warm, and top it with powdered sugar, and serve!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs, ricotta and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Use fresh lemon zest and lemon juice for the best flavor. If you are using pre frozen lemon zest, double the amount of lemon zest in the recipe.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter.
- Be patient! I know it’s extremely tempting to serve this cake as soon as it's ready. Allow the cake to cool to room temperature before cutting into the cake. This step prevents the cake to fall apart and allows it to keep its texture.
Faq's
There are a few ways to decorate this cake! Top it with fresh berries, top it with a big dollop of whipped cream, top it with powdered sugar, and top it with lemon slices.
Yes! Divide the batter into two 8 inch baking pans and bake for about 30 minutes. Allow the cakes to cool and frost them with your favorite frosting. I highly recommend using my mascarpone whipped cream recipe.
We use all-purpose flour for this cake, self-rising flour, and cake flour will work great as well.
Storing
Store this cake in an airtight container at room temperature for up to 3 days. This cake is very moist, so if you live in a warm climate, store it in the fridge in an airtight container to stop the molding process.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free- you can make this recipe gluten-free by using gluten-free flour.
Variations
Fruit- top this cake with fresh berries like strawberries, blueberries, blackberries, and raspberries.
Nuts- add your favorite nuts to the cake batter. We love adding chopped pecans and walnuts.
Citrus- swap the lemon with your favorite citrus like oranges, clementines, key lime, etc.
Lemon glaze- top this cake with an easy lemon glaze from my lemon brownies recipe instead of topping it with powdered sugar.
Cream cheese glaze- top this cake with a generous drizzle or cream cheese glaze. Use my recipe from my cinnamon roll cheesecake.
Serving tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Strawberry sauce- top this cake with strawberry sauce for a delicious twist. I recommend using my homemade strawberry topping.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- 9 inch cake pan
More lemon desserts
Lemon Tiramisu W/ Lemon Curd- This fresh lemon tiramisu is made with lemon curd, lemon mascarpone cream, and with ladyfingers dipped in limoncello.
Lemon Meringue Cheesecake (W/ Lemon Curd)- The Lemon Meringue Cheesecake recipe is a delightful combination of tangy lemon cheesecake, topped with lemon curd and fluffy meringue.
Glazed Lemon Brownies | Lemon Blondies- These incredible lemon brownies are made with fresh lemon juice and zest, and topped with a lemon glaze. These bursts of citrus flavor in every bite.
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If you liked this recipe
📖 Recipe
Moist Lemon Ricotta Cake
Ingredients
- ¾ cup Butter room temp
- 2 cups Ricotta room temp
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 ½ cups Granulated sugar
- 1 tablespoon Lemon zest
- 2 teaspoon Lemon juice
- 3 Eggs room temp
- 1 ¾ cups Flour
- â…“ teaspoon Baking soda
- 2 teaspoon Baking powder
Instructions
- Preheat the oven to 180 (350f) and prep an 9-inch baking pan with cooking spray and parchment paper.
- In a large mixing bowl, add the softened butter, granulated sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes or until creamy.
- Strain the ricotta cheese from all the liquids add the ricotta cheese and salt to the mixture, and mix until the mixture is creamy and smooth.
- Add the room-temperature eggs, and lemon juice, and mix until the mixture is well combined.
- Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible. Do not overmix the batter.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 38-45 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the ricotta cake to chill at room temperature until it's not too warm, and top it with powdered sugar, and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs, ricotta and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Use fresh lemon zest and lemon juice for the best flavor. If you are using pre frozen lemon zest, double the amount of lemon zest in the recipe.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter.
- Be patient! I know it’s extremely tempting to serve this cake as soon as it's ready. Allow the cake to cool to room temperature before cutting into the cake. This step prevents the cake to fall apart and allows it to keep its texture.
Laurie
Fluctuated a bit between another recipe. Used a Bundt pan. So far so good.
Kind of confusing.