Moist and rich, this easy lemon ricotta cake uses simple ingredients to bring you one very tasty dessert. A simplified take on a traditional Italian cake, perfect for celebrations like Christmas, Easter or Mother’s Day!
Why We Love This
This amazing lemon ricotta cake is so easy to make with simple baking staples. Just 15 minutes prep then bake it in the oven. Done!
We love the delicious citrus flavour from the lemon zest and the moist, fluffy texture from the ricotta.
Make it into one big tall cake, or separate the batter into two pans for smaller versions to give as gifts or share with family.
Related: Sicilian Cuddura / No Bake Lemon Slice / Greek Milk Pie
What is Lemon Ricotta Cake?
Italian style lemon ricotta cake originated in Sicily. There are lots of variations depending on the region – some include a pie crust, cinnamon or orange zest / juice, while some include all three!
You’ll find versions made with a single crust (crust on the bottom) or double crust (crust on the top and bottom) too. We wanted to make a simplified version with no pie crust, and more flour added to the mix to help it hold together. The result is so decadent, perfect with a cup of tea or coffee.
This is a popular baking recipe over Easter, just like our Greek koulourakia, cantucci biscotti or Italian colomba cake.
Reader Cooking Success Stories
Nothing hotter! Moist citrus, aerated crumb. Didn’t need the strawberries and cream, but it deserved it!
What You’ll Need
- Ricotta – Regular supermarket ricotta is fine – aim for whole milk, full fat ricotta for creamy, moist texture with a hint of sweetness. Some delicatessens will sell ricotta that has been stored in water, so it’s best to avoid these versions or be sure to drain out the liquid as much as possible before mixing the batter.
- Eggs – For best results use room-temperature eggs.
- Sugar – We recommend caster sugar, aka super fine sugar. You can also use raw sugar or regular white sugar as a substitute.
- Self Raising Flour – This already has baking powder in the mix. If using all purpose flour, add in 1.5 tsp of baking powder and 1/2 tsp of baking soda.
- Lemon Zest – You can substitute lemon zest with orange zest if you prefer. You can also leave it out if you want a plain ricotta cake.
- Vanilla Essence – This adds an extra layer of deliciousness to the cake. Leave it our, or sub with almond essence if you like!
How to Make Italian Lemon Ricotta Cake
First, gather your ingredients: See recipe card below for measurements.
- Pre-heat your oven to 180°C / 360°F. Grease a springform pan or tall cake pan with butter or oil, or line with baking paper.
- Add softened butter and sugar into a large bowl or stand mixer. Mix for 2-3 minutes until light and creamy. Add the ricotta cheese and continue mixing on a medium-high setting for 5 minutes.
- In a small jug, whisk together the eggs, vanilla essence and lemon zest. Pour into the ricotta mix and incorporate on a low-medium setting. Note: The batter will look curdled at this stage – don’t worry! It’s normal for this batter, and your cake will be perfect once cooked.
- Add the self raising flour and slowly fold through the mixture using a wooden spoon. Note: Don’t over mix this step, continue until just combined.
- Pour batter into prepared pan and smooth out out the surface with the back of the spoon. Transfer to the bottom or middle rack in the oven and bake for around 40-50 minutes or until a skewer poked into the centre comes out clean. Note: Watch for the top as it starts to brown, this is usually a sign it’s almost ready.
- Remove from the oven and allow to cool in the pan for 15 minutes. Take out of the pan, slice and serve. Optional: Dust with icing sugar.
Wandercook’s Tips
- Ricotta – If you have watery ricotta, always drain it first. This will give you the best texture in the final cake.
- Batter – Make sure to beat the batter for a good few minutes to avoid an eggy/spongy texture in the final cake. Remember, it will look curdled when you add the eggs into the mix – this is totally normal!
- Baking – Always use the middle rack so it doesn’t cook too quickly. Check frequently to avoid the top browning too much. If it’s starting to brown before the cake has cooked through, you can cover the top with a layer of alfoil.
- Using Two Pans? – If you’re splitting the batter into two shallower pans, you may need to reduce the cooking time. Check at the 30 minute mark and if a skewer comes out clean after piercing the centre, it’s done.
- Store in the Fridge – Since this cake includes ricotta (aka cheese), it should be kept refrigerated and served chilled.
FAQs
My ricotta cake texture is a bit grainy, what happened?
Ricotta is naturally grainy, but some brands may be more grainy than others. Different versions have different textures. Try whisking it separately for a few minutes before using it in this recipe, or try a different brand next time.
Can I freeze lemon ricotta cake?
You sure can. Once it’s completely cooled, pop in an airtight freezer-proof container and freeze for up to 2 months.
What size cake tin should I use?
This recipe is ideal for baking in a circular cake pan around 20-22 cm / 8-9 inches.
Variations
- Topping Ideas – Serve with whipped cream and berries – strawberries, blueberries or raspberries are all amazing options. For an even sweeter treat, top with a sprinkling of crystallised sugar.
- Add Flavour – A tablespoon or two of Amaretto, Frangelico or Marsala can give the cake a nice addition of flavour.
Try these amazing recipes next:
- Easy Ginger Fluff Sponge Cake – Impress with this show-stopping cake (that’s surprisingly easy to make!)
- Tres Leches Cupcakes – Super cute cupcakes that are deliciously soft and sweet
- Chester Squares – A delicious treat (and a great way to use up stale bread or cake!)
- Pain d’Epice – A French inspired spice cake that will fill your house with it’s beautiful aroma.
- Greek Walnut Cake – Karidopita – Infused with a deliciously spicy and sweet syrup.
★ Did you make this recipe? Please leave a comment and star rating below!
Servings: 10 slices
Calories: 419kcal
Cost: $10
Equipment
- 1 24 cm / 9×9 in round cake tin
Ingredients
- 180 g butter softened, 6.5 oz
- 1 ½ cups self raising flour
- 1 1/2 cups sugar
- 2 cups ricotta cheese strained if watery, 400 g / 14 oz
- 3 eggs
- 2 tsp vanilla essence
- 1 zest of one lemon
Optional:
- icing sugar / powdered sugar to dust
Instructions
- Pre-heat your oven to 180°C / 360°F. Grease a springform pan or tall cake pan with butter or oil, or line with baking paper.
- Add softened butter and sugar into a large bowl or stand mixer. Mix for 2-3 minutes until light and creamy.180 g butter, 1 1/2 cups sugar
- Add the ricotta cheese and continue mixing on a medium-high setting for 5 minutes.2 cups ricotta cheese
- In a small jug, whisk together the eggs, vanilla essence and lemon zest. Pour into the ricotta mix and incorporate on a low-medium setting. Note: The batter will look curdled at this stage – don’t worry! It’s normal for this batter, and your cake will be perfect once cooked.3 eggs, 2 tsp vanilla essence, 1 zest of one lemon
- Add the self raising flour and slowly fold through the mixture using a wooden spoon. Note: Don't over mix this step, continue until just combined.1 ½ cups self raising flour
- Pour batter into prepared pan and smooth out out the surface with the back of the spoon. Transfer to the bottom or middle rack in the oven and bake for around 40-50 minutes or until a skewer poked into the centre comes out clean. Note: Watch for the top as it starts to brown, this is usually a sign it's almost ready.
- Remove from the oven and allow to cool in the pan for 15 minutes. Take out of the pan, slice and serve. Optional: Dust with icing sugar.icing sugar / powdered sugar
Video
Recipe Notes
- Ricotta – Regular supermarket ricotta is best – aim for whole milk, full fat ricotta for creamy, moist texture with a hint of sweetness. Some delicatessens will sell ricotta that has been stored in water, so it’s best to avoid these versions. If you have a watery ricotta, always drain it first. This will give you the best texture in the final cake.
- Eggs – For best results, make sure to use room-temperature eggs.
- Sugar – We recommend caster sugar, aka super fine sugar. You can also use raw sugar as a substitute.
- Self Raising Flour – This already has baking powder in the mix, if using all purpose flour, add in 1.5 tsp of baking powder and 1/2 tsp of baking soda.
- Lemon Zest – You can substitute your lemon zest with orange in a pinch or leave it out.
Vanilla Essence – Leave out if you prefer, or substitute with almond essence if you like. - Batter – Make sure to beat the batter for a good few minutes to avoid an eggy/spongy texture in the final cake. Remember, it will look curdled when you add the eggs into the mix – this is totally normal!
- Baking – Always use the middle rack so it doesn’t cook too quickly. Check frequently to avoid the top browning too much. If it’s starting to brown before the cake has cooked through, you can cover the top with a layer of alfoil.
- Using Two Pans? – If you’re splitting the batter into two shallower pans, you may need to reduce the cooking time. Check at the 30 minute mark and if a skewer comes out clean after piercing the centre, it’s done.
- Store in the Fridge – Since this cake includes ricotta (aka cheese), it should be kept refrigerated and served chilled.
- Topping Ideas – Serve with whipped cream and berries such as strawberries, blueberries or raspberries. For an even sweeter treat, top with a sprinkling of crystallised sugar.
- Add Flavour – A tablespoon or two of Amaretto, Frangelico or Marsala can give the cake quite a nice addition of flavour.
Nutrition
Nutrition Facts
Easy Italian Lemon Ricotta Cake
Amount per Serving
Calories
419
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
113
mg
38
%
Sodium
177
mg
8
%
Potassium
96
mg
3
%
Carbohydrates
45
g
15
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
10
g
20
%
Vitamin A
741
IU
15
%
Vitamin C
1
mg
1
%
Calcium
118
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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14 Comments
Pat
10/01/2023 at 10:09 amWould it be possible to use a gluten-free flour in this recipe?
Thanks
Wandercooks
10/01/2023 at 2:49 pmHey Pat, we haven’t tested with gluten-free flour, but this should work as long as it the brand contains xantham or guar gum which helps to maintain the structure of the cake. Let us know how you go!
Karen
30/11/2022 at 4:44 amI can’t make this cake enough. My husband requests this several times a month.
Wandercooks
30/11/2022 at 12:03 pmThat’s so awesome to hear Karen! It’s one of Laura’s favourites to make as well. 😀
Debbie Alther
30/07/2022 at 3:15 amThis recipe looks wonderful! My only concern is the nutritional information. I am hoping that the 4203 calories is for the entire cake and not per slice.
Wandercooks
01/08/2022 at 9:05 amHey Debbie! Yes, it was for the entire cake. I’ve updated the info to now be for one slice, with an average of 10 slices per cake.
Daina
28/10/2021 at 11:39 pmHighly recommend! I won the baking contest at a work party with this recipe. 🙂
Wandercooks
29/10/2021 at 11:51 amThis is amazing Daina, thanks so much for sharing!
Jas @ All that's Jas
26/05/2021 at 6:34 amEverything lemon is a favorite in my household! This ricotta cake is going on top of my must-try list.
Wandercooks
27/05/2021 at 9:50 amOh I think you’ll like this one! The amount of times we’ve recooked this already for the fam. It goes so well with morning tea or dessert!
Annie
01/04/2021 at 11:50 pmThis is our new favorite!! Love the intensity of the lemon (Meyer lemons are great for this)
Made in two 6” pans it is perfect for two or a small family.
Wandercooks
02/04/2021 at 3:00 pmAww so good to know Annie! 😀 We’ll have to see if we can source Meyer lemons back in Adelaide. Good to know with the two pans as well – enjoy your cake!
Lauren
01/03/2021 at 4:44 pmI tried making this cake yesterday and it got rave reviews from the dinner guests! The instructions are very clear. I did need to bake mine for slightly longer than the time listed, but that may be because I used an 8″ pan (really needed the 9″ given the rise and amount of batter).
I added lemon zest as well as just a bit of lemon juice to my eggs and vanilla essence.
Will probably mix in my flour for a bit longer than last time; I took that step pretty cautiously and it almost had a moist corn bread consistency!
So good and reheats well from the fridge.
Thanks so much.
Wandercooks
02/03/2021 at 9:05 amAmazing feedback Lauren. Thanks so much for taking the time to let us know how it went. So glad to hear your guests loved it!
We’re shooting the video for it this week, so we’ll keep an eye on baking times (testing a different size pan this round) and will update the recipe with the results.
Yeah, it’s fine to mix the flour a little longer if you think it needs it. Just mix until you can see it’s all combined. The cake definitely starts off lighter straight out the oven, but does become more dense / cornbread like after cooling.
Good to know re: reheating from the fridge too. I’ll pop this tip in the notes. 🙂