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    Home » Cakes

    Easy Lemon Ricotta Cake

    Published: Apr 28, 2021 · Updated: Aug 18, 2024 by Billi · This post contains some affiliate links.

    Jump to Recipe

    Deliciously creamy.  That's what you'll get in every bite of this Lemon Ricotta Cake.   The best part?  It is so easy to make!  So, try it for your next break or dessert --- simply delectable!

    An image showing a slice of lemon ricotta cake served with fresh raspberries on top, and a cup of espresso.

    Cakes this good usually take hours to prepare.  

    Not this one, though.

    It's perfect for special gathering with friends or for those times that you just want to indulge yourself.

    Every bite is packed with creaminess but still light and fresh from that undeniable lemon flavor --- yum!

    And if you have any ricotta cheese left, try this sweet ricotta pie as well!

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    Ingredients

    An image showing all the ingredients you need to prepare easy lemon ricotta cake.
    • Flour - you only need all-purpose flour for this lemon ricotta cake recipe.
    • Butter - unsalted and softened.
    • Sugar - regular white sugar
    • Vanilla extract - use your favorite brand.
    • Salt - you might need to lessen this when using salted butter.
    • Baking soda - just use the brand that you have.
    • Eggs - medium-sized (between 63 to 73 grams each) and at room temperature.
    • Lemons - you would use both the skin and the juice for this cake.
    • Ricotta - drained and at room temperature.
    An overhead shot of freshly baked lemon ricotta cake, dusted with powdered sugar and with couple of slices ready for serving.

    Preparation

    Start making your lemon ricotta cake by preheating the oven to 180°C (350°F).

    Prepare your cake pan by greasing it with butter and dusting it with flour, then set aside.

    Using a large mixing bowl, combine butter and sugar and mix until creamy.

    Creaming butter with sugar to start making lemon ricotta cake.

    Add the ricotta and continue mixing for about four minutes on the hand mixer's high setting.  

    It needs to be this long to aerate the batter properly.

    Mixing the ricotta cheese with sugar to get a smooth consistency for the cake.

    Add the eggs one at a time while continually mixing.

    Adding egg one at a time and mixing in between to prepare lemon ricotta cake.

    Add vanilla extract, lemon zest, and lemon juice.

    Sift the dry ingredients and add them into the batter: flour, salt, and baking soda.

    Adding the dry ingredients to the rest of the batter for lemon ricotta cake.

    Use a rubber spatula or wooden spoon to gently combine the dry ingredients with the rest of the batter.

    Pour your lemon ricotta cake batter into the greased cake pan.

    Use an angled spatula to level the top of the batter.

    Last step in preparing lemon ricotta cake, before placing the pan in the oven.

    Place pan in the middle of the oven for forty-five to fifty minutes or until the top turns golden.

    Take the pan out of the oven, set it aside to cool, and gently remove the cake from the pan.

    Serve lemon ricotta cake with a dusting of powdered sugar, if desired.

    An overhead shot of a slice of ricotta cake, dusted with powdered sugar and fresh raspberries on top, with a cup of coffee on the side.

    Helpful tips

    • Make sure you drain all the liquid from your ricotta, so do that in advance.
    • Do not rush the mixing of the ricotta with sugar and butter.  It is the key to getting that soft and fluffy texture of the cake.
    • It's normal for the lemon ricotta cake batter to look curdled after adding lemon juice --- so don't worry about it.
    • Don't skip the sifting of all the dry ingredients.  It avoids lumps in the batter.
    • This lemon and ricotta cake recipe is perfect for an 8-inch or 9-inch cake pan.
    A closer shot of a slice of lemon ricotta cake, highlighting the texture of the cake.

    How long can I store lemon ricotta cake?

    You can keep it at room temperature for about two days -- if longer than that, it's better to store it in the refrigerator.

    What can I serve with it?

    I generally just dust it with powdered sugar.

    However, when I have visitors, I always serve them with some fresh fruits --- berries are excellent with it.

    Looks absolutely tempting, right? Go ahead then and give this easy lemon ricotta cake recipe a try!

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    📖 Recipe

    Feature image for Easy Lemon Ricotta Cake showing a slice of the soft cake.

    Easy Lemon Ricotta Cake Recipe

    Creamy, light, and heavenly --- yep, that's what you're in for with every bite of this easy Lemon Ricotta Cake! Enjoy it with a cup of coffee, tea, or a glass of wine!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10
    Calories: 361kcal
    Author: Neriz

    Equipment

    • Mixing bowls
    • Measuring cups
    • Measuring spoons
    • Hand mixer
    • Rubber spatula
    • 8-inch Cake Pan
    • Baking paper
    • Angled Spatula

    Ingredients

    • 1 & 1/2 stick butter (170 grams), unsalted, softened
    • 1 & 1/4 cup sugar
    • 1 & 1/2 cup ricotta (425 grams), drained
    • 3 medium eggs, room temperature
    • 1 tsp vanilla extract
    • 1 tsp lemon zest
    • 5 tbsp lemon juice
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 & 1/4 cup flour
    Prevent your screen from going dark

    Instructions

    Preparing equipment:

    • Preheat the oven to 180°C (350°F).
    • Grease your 8-inch cake pan with butter and dust it with flour. 
    • Set aside.

    Preparing ricotta cake batter:

    • Combine butter and sugar in a large bowl and mix until creamy.
    • Add the ricotta and continue mixing for about four minutes on the mixer's high setting.  
    • Add the eggs one at a time while continually mixing.
    • Add vanilla extract, lemon zest, and lemon juice.
    • Sift the dry ingredients and add them into the batter: flour, salt, and baking soda.
    • Use a rubber spatula or wooden spoon to gently combine the dry ingredients with the rest of the batter.
    • Pour the ricotta cake batter into the prepared cake pan.
    • Use an angled spatula to level the top of the cake.
    • Place pan in the middle of the oven for 45-50 minutes or until the top turns darker.
    • Take the pan out of the oven, set it aside to cool, and gently remove the cake from the pan.
    • Serve lemon and ricotta cake with a dusting of powdered sugar, if preferred.

    Notes

    • Cook's Tip #1:  Ensure that you drain all the liquid from your ricotta, so do that in advance.
    • Cook's Tip #2:  Do not rush the mixing of the ricotta with sugar and butter.  It is the key to getting that soft and fluffy texture of this cake.
    • Cook's Tip #3:  It's normal for the batter to look curdled after adding lemon juice --- so don't worry about it.
    • Cook's Tip #4:  This lemon and ricotta cake recipe is perfect for an 8-inch or 9-inch cake pan.

    Nutrition

    Calories: 361kcal | Carbohydrates: 39g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 293mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 660IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Samantha

      January 24, 2024 at 1:50 am

      5 stars
      Just made this recipe and it’s amazing

      Reply
      • Billi

        January 24, 2024 at 8:58 am

        Thank you Samantha! Glad you liked it. 🙂

        Reply
    5 from 1 vote

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