Name: Italian Lemon Ricotta Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: ¾ cup butter, softened (1 ½ sticks); 1 ½ cups sugar; 15 ounces whole milk ricotta cheese, drained well; 3 large eggs; 1 teaspoon vanilla; 1 large lemon, zested and juiced; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups flour; Powdered sugar for dusting (optional)

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A warm memory of my grandmother’s kitchen drifts into my mind every time I zest a lemon: sunlight on the counter, the sound of a wooden spoon against a bowl, and the simple joy of baking something that smelled like home. That tiny ritual, the bright scent of citrus and the rich comfort of cheese folded into batter, makes a cake feel like a hug.

I learned to cook at my mom’s elbow, turning pages of church fundraiser cookbooks and learning tips she picked up from neighbors. I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and over the years I built Gemmir Kitchen into a place where cozy, straightforward recipes live. I favor dishes that fit right into weeknight life: casseroles, skillet meals, slow-cooker comfort. I test everything in real kitchens with hungry families, and I write steps that feel like I’m teaching a friend.

My recipes skip pork and keep things family-friendly, leaning on pantry staples and easy techniques. Comfort made simple is how I cook, and that’s what I bring to this recipe for an Italian Lemon Ricotta Cake a tender, bright dessert that feels like Sunday any day of the week. If you love easy baking that smells heavenly and brings smiles, you’ll find this cake becomes a quick favorite.

Table of Contents

Why you’ll love this dish

This Italian Lemon Ricotta Cake has a light, tender crumb thanks to ricotta and butter working together. The ricotta keeps the cake moist without making it heavy, so you get a rich mouthfeel that still feels homey. The lemon brightens every bite, cutting through the richness and giving the cake a fresh finish that pairs beautifully with coffee or tea. I reach for this Italian Lemon Ricotta Cake when I want something that looks a little special but comes together without fuss. It keeps well and travels easily, which makes it perfect for potlucks and neighborhood gatherings.

I test this Italian Lemon Ricotta Cake in weeknight kitchens, so I write recipes that don’t hide tricks behind fussy techniques. You won’t need to measure strange ingredients or baby the batter. I also love that this Italian Lemon Ricotta Cake works in a simple springform pan and only needs a dusting of powdered sugar for a pretty finish. If you like other ricotta treats, you might enjoy my almond-lemon ricotta cake too, which carries a similar bright flavor and tender crumb see the almond lemon ricotta cake recipe for another cozy option. This cake feels nostalgic and modern at once, and it’s the sort of dessert guests notice and remember.

How to prepare Italian Lemon Ricotta Cake

This method keeps things straightforward so the lemon and ricotta shine. The recipe for Italian Lemon Ricotta Cake blends softened butter with sugar until smooth, then folds in drained whole-milk ricotta. Eggs and lemon add lift and brightness, and a little baking soda gives the cake just enough rise. I use a springform pan for easy removal, but any 9-inch pan will do if you line and grease it well. The texture of this Italian Lemon Ricotta Cake stays soft for days when stored right, which makes it a good make-ahead dessert for busy hosts.

Ingredients :

¾ cup butter, softened (1 ½ sticks), 1 ½ cups sugar, 15 ounces whole milk ricotta cheese ((drained well)), 3 large eggs, 1 teaspoon vanilla, 1 large lemon, zested and juiced, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cups flour, powdered sugar for dusting top of cake ((optional) )

Directions :

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside., In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes., Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt.

Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients., Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean., Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

If you want a slightly denser texture, reduce the baking time by a few minutes and let the cake cool in the oven with the door cracked. For a lighter crumb, be gentle when folding in the flour. I sometimes use a stand mixer for convenience, but a sturdy wooden spoon works just as well and keeps the batter from over-beating. This Italian Lemon Ricotta Cake pairs nicely with fresh berries or a spoonful of whipped cream. If you enjoy ricotta in breakfast dishes, try my easy lemon ricotta pancakes for a morning treat that carries similar flavors: lemon ricotta pancakes.

Best ways to enjoy it

Serve the Italian Lemon Ricotta Cake slightly warm or at room temperature. The lemon flavor shows best when the cake settles for an hour or so after baking, but it remains pleasant straight from the oven. A light dusting of powdered sugar makes a simple, classic presentation, or add a few fresh raspberries and a sprig of mint for a pop of color. For a brunch spread, slice this Italian Lemon Ricotta Cake into wedges and serve alongside fruit, yogurt, and coffee for a relaxed, inviting table.

For afternoon tea, this Italian Lemon Ricotta Cake pairs well with herbal or black tea; I love Earl Grey with its bergamot notes. If you want a richer pairing, try a dollop of mascarpone or crème fraîche with a drizzle of local honey. The cake also works as a dessert after a lemon-forward meal, since the citrus ties the menu together. If you want a nutty twist as part of the spread, my Italian almond ricotta cheesecake brings similar flavors in a slightly different form: Italian almond ricotta cheesecake. Keep slices covered on the counter for a day or in the fridge for longer.

How to store it properly

Let the cake cool completely before storing. For short-term storage, keep the Italian Lemon Ricotta Cake covered at room temperature for up to two days. If you live in a warm climate or prefer refrigeration, store the Italian Lemon Ricotta Cake in an airtight container for up to five days; the flavors deepen and the texture stays lovely. Slice only what you plan to serve and keep the rest wrapped to preserve moisture.

For longer storage, you can freeze slices of the Italian Lemon Ricotta Cake. Wrap each slice in plastic wrap, then tuck them into a freezer-safe bag for up to two months. Thaw overnight in the fridge and bring to room temperature before serving. If you freeze the whole cake, wrap it well and allow extra thawing time. When refrigerating, I recommend a loose cover rather than airtight for the first hour, to let any residual warmth escape without trapping steam, then seal the container. For more ideas on similar cakes that travel and freeze well, check the lemon almond ricotta bundt recipe here: lemon almond ricotta bundt cake.

Simple tips for success

Start with room-temperature butter and eggs for easier mixing and a smoother batter. Drain your ricotta well especially if it comes in a container so the batter holds its structure. Use a microplane for the lemon zest so you get bright citrus oils without the bitter pith. When you mix the batter for Italian Lemon Ricotta Cake, don’t overwork the flour once it goes in; mix until just combined for the most tender crumb.

If your batter seems thick, a tablespoon or two of milk will loosen it without changing flavor. Rotate the pan halfway through baking if your oven has hot spots; that gives the Italian Lemon Ricotta Cake an even color and rise. Test doneness with a toothpick; the center should come out mostly clean with a few moist crumbs. Let the cake rest in the pan for 10-15 minutes, then release the springform collar and cool on a rack to finish. These small steps help the cake look and taste its best whether you bake it for a weeknight dessert or a special Sunday.

Flavor variations

This Italian Lemon Ricotta Cake adapts beautifully. Add a teaspoon of almond extract along with the vanilla for a floral, nutty note. Fold in a half cup of finely chopped pistachios into the batter for crunch and color. If you prefer oranges, swap lemon zest and juice for orange to make a bright Italian Orange Ricotta Cake variation. For a richer finish, stir a handful of mini chocolate chips into the batter they complement lemon surprisingly well.

A simple drizzle can change the whole mood of the cake: mix powdered sugar with fresh lemon juice for a tart glaze, or warm a little apricot jam and brush it over the cooled cake for a glossy finish. For seasonal takes, fold in a cup of blueberries or raspberries, or top slices with macerated strawberries. If you like a nuttier crumb, swap a quarter cup of the flour for finely ground almond meal. These small changes keep the base technique the same but let you make the Italian Lemon Ricotta Cake feel different every time.

Frequently asked questions

Q: Can I use part-skim ricotta for this cake?
A: Yes. You can use part-skim ricotta, but whole-milk ricotta gives a creamier texture and slightly richer flavor in the Italian Lemon Ricotta Cake. If you use part-skim, drain it well and consider adding a tablespoon of extra butter or a splash of milk for richness.

Q: Do I need to drain the ricotta?
A: You should drain the ricotta if it looks watery. Place it in a fine-mesh strainer or cheesecloth for 15–30 minutes and press gently. Well-drained ricotta keeps the Italian Lemon Ricotta Cake from becoming too loose and helps the cake set properly.

Q: Can I make this cake ahead of time?
A: Absolutely. Bake the Italian Lemon Ricotta Cake the day before and store it covered in the fridge. It tastes wonderful the next day because the flavors meld, and you can dust with powdered sugar or add fresh fruit right before serving. For longer storage, freeze slices as described above.

Q: My cake came out a little dense. What went wrong?
A: Dense texture can come from overmixing after adding flour, using cold ingredients, or not enough leavening. For the lightest Italian Lemon Ricotta Cake, use room-temperature butter and eggs, mix gently when you add the flour, and ensure your baking soda is fresh.

Conclusion

This Italian Lemon Ricotta Cake brings together bright citrus and creamy ricotta in a simple, comforting cake that everyone can enjoy. It bakes in a single pan, uses familiar pantry staples, and rewards you with a tender, moist result that fits weekday dinners and brunch spreads alike.

If you want more inspiration or slightly different takes on lemon-ricotta baking, I recommend checking this lovely, light version from This Italian Kitchen: Italian Lemon Ricotta Cake | Light & Moist Recipe – This Italian Kitchen, and for another approachable take on the classic, see Ask Chef Dennis’s recipe here: Italian Lemon Ricotta Cake | Ask Chef Dennis. These links offer extra background and technique ideas that pair nicely with the simple approach I use in my kitchen.

Italian Lemon Ricotta Cake