Go Back

Italian Lemon Ricotta Cake

A tender, moist Italian-style cake made with fresh ricotta and bright lemon zest. The ricotta keeps it soft for days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dessert
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups 195g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1 cup 200g granulated sugar
  • 1 tablespoon lemon zest from 2 large lemons
  • 1/3 cup 80ml fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup 240g whole-milk ricotta, room temperature
  • 1/2 cup 113g unsalted butter, melted and cooled
  • Powdered sugar for dusting optional

Equipment

  • 9-inch round cake pan
  • electric mixer (stand or hand)
  • mixing bowls
  • zester
  • rubber spatula
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl with an electric mixer, beat eggs and sugar on medium-high until thick and pale, about 3 minutes.
  4. Add lemon zest, lemon juice, and vanilla; beat on low until combined.
  5. Add the ricotta and beat on low until just incorporated. The mixture may look slightly curdled — that's fine.
  6. With the mixer on low, add the dry ingredients in three additions, mixing until just combined after each. Do not overmix.
  7. Drizzle in the melted butter and fold gently with a rubber spatula until the batter is smooth and uniform.
  8. Pour batter into the prepared pan and spread evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown.
  9. Cool in the pan on a wire rack for 15 minutes, then turn out onto the rack to cool completely. Dust with powdered sugar before serving.

Notes

Storage: Wrap tightly in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving. This cake also freezes well for up to 2 months. For a dairy-free version, substitute ricotta with a high-quality dairy-free ricotta (like Kite Hill) and use a neutral oil in place of butter. Contains dairy, eggs, and gluten. For specific dietary needs, consult a qualified professional.