This moist lemon ricotta cake is light and lemony, comes together in one bowl, and is perfect for serving next to a cup of coffee or tea.
This cake is made using butter, which gives it a moist and tender texture. The ricotta cheese adds a unique smoothness and slight sweetness to the cake, making it different from regular lemon cakes.
When you take a bite, you'll notice a perfect balance between the zesty lemon taste and the subtle cheese flavor. The cake is usually light and fluffy, making it a perfect treat for any time of day.
Whether you're enjoying it with a cup of tea or serving it as a dessert after dinner, this dreamy cake is sure to satisfy your sweet tooth with its simple yet delicious blend of flavors.
For more lemon desserts, check out my Italian lemon cake, 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 combination of butter and ricotta cheese creates a luxuriously smooth and moist texture in the lemon ricotta cake.
- Flavor- the tangy zest of lemon perfectly complements the subtle sweetness of the ricotta, resulting in a well-balanced and sophisticated flavor along with the butter which enhances the overall richness.
- Long-lasting freshness- the moisture from the ricotta and the richness of the butter help keep the cake fresh for several days when properly stored.
- One bowl- this cake comes together in just one bowl! So there are minimal dishes to wash and makes minimal mess.
- Versatility- this cake is suitable for various occasions, from casual afternoon tea to elegant dinner parties. It can be served as a dessert or even enjoyed as a indulgent breakfast treat.
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.
- Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- 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.
Typically, this cake is made with a mixture of basic cake ingredients like flour, sugar, and eggs, with the addition of butter, ricotta cheese, and lemon zest.
The ricotta adds moisture and a unique texture, while the lemon provides a bright, citrusy flavor.
Ricotta cakes may sink due to overmixing, using cold ingredients, frequent oven door opening, or incorrect pan size.
To prevent this, follow the recipe carefully, use room temperature ingredients, avoid opening the oven often, and use the proper pan size and preparation.
Lemon juice in cake batter adds acidity, enhancing flavor and contrasting sweetness. It reacts with baking soda to help the cake rise and can tenderize gluten for a softer texture.
However, the right amount is crucial to avoid affecting the cake's structure and taste.
Storing
It’s okay to store this cake at room temperature for up to 4 days. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
Start by letting the cake cool completely after baking. Once cool, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
For extra protection, wrap it again in aluminum foil. This double-wrapping helps prevent freezer burn and keeps the cake fresh.
Label the wrapped cake with the date and type of cake, then place it in the freezer. The cake can be stored for up to three months.
When you're ready to eat it, simply remove the cake from the freezer and let it thaw at room temperature for a few hours.
Once thawed, unwrap the cake and enjoy it as if it were freshly baked. Remember, freezing can slightly change the texture, but the flavor should remain delicious.
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. I 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
- ⅓ 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.
- Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- 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 from falling apart and allows it to keep its texture.
Amy says
This is a good cake. Easy to make and flavorful. I made three for my stepson’s couple’s wedding shower. The theme was That’s Amore’! It was a hit.
TBaker says
Nice and moist. Easy to follow the recipe but I needed to bake for a bit longer so the middle was not underbaked. Could be a tiny bit more lemony for me. I sifted in the dry ingredients to avoid clumps of flour. Will make this one again.
Laurie says
Fluctuated a bit between another recipe. Used a Bundt pan. So far so good.
Kind of confusing.