Name: Italian Lemon Ricotta Cake Recipe
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 extract; 1 large lemon, zested and juiced; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups all-purpose flour; Powdered sugar for dusting (optional)

I absolutely adore sharing this Italian Lemon Ricotta Cake Recipe with anyone who loves a dessert that's bright, moist, and just a little bit special. For me, this cake is the perfect balance of tangy lemon and creamy ricotta, creating a tender crumb that feels like a warm hug with every bite. It's not only a crowd-pleaser but also a straightforward bake that fills my kitchen with an irresistible citrus aroma, making every step of the process as joyful as the first delicious slice.

Why You'll Love This Italian Lemon Ricotta Cake Recipe

What truly makes this Italian Lemon Ricotta Cake Recipe stand out for me is its unique flavor profile. The fresh lemon zest and juice bring a vibrant, zesty brightness that cuts through the richness of the ricotta and butter, offering a perfect harmony between fresh and indulgent. Each bite melts in your mouth with a lightly dense yet fluffy texture that feels comforting without being heavy.

I also appreciate how incredibly easy this cake is to prepare. With simple steps and no complicated techniques, it's a recipe I feel confident making any time I want to impress friends or satisfy a sweet craving without spending hours in the kitchen. Plus, using a springform pan makes it elegant and easy to present.

This cake shines on so many occasions. Whether it’s a casual weekend brunch, a celebratory family dinner, or a holiday gathering, I find it’s always a hit. It’s special but approachable, and because it stores well, I like to bake it ahead of time and let the flavors deepen. Honestly, once you’ve tried this Italian Lemon Ricotta Cake Recipe, it becomes your go-to for any moment you want something both comforting and bright.

Ingredients You'll Need

A round, thick cake with a golden brown crust and a slightly cracked top, dusted evenly with fine white powdered sugar. The cake sits on a simple white plate, placed on a white marbled surface beside three whole lemons and a red and white checkered cloth. The cake’s surface has a soft, slightly rough texture with a light golden color, and the edges are firm and slightly darker brown, giving it a homemade look. The photo taken with an iphone --ar 4:5 --v 7

To make this Italian Lemon Ricotta Cake Recipe, simplicity is key. Each ingredient plays an essential role—from the creamy ricotta that keeps the crumb moist and tender, to the fresh lemon zest and juice that brighten the flavor, to the flour and baking soda that give the cake the perfect rise and texture.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Butter: Using softened butter helps to cream easily with the sugar for a light batter.
Sugar: Essential for sweetness and helps create a tender crumb.
Whole milk ricotta cheese: Drained well, it adds moisture and richness without heaviness.
Eggs: They bind the ingredients and add structure and richness.
Vanilla extract: Adds a warm, subtle sweetness that complements lemon beautifully.
Lemon zest and juice: Bring the fresh, tangy flavor that defines this cake's bright personality.
Baking soda: Helps the cake rise delicately and keeps it fluffy.
Salt: Balances sweetness and enhances all the flavors.
Flour: The base that provides structure and body to the cake.
Powdered sugar (optional): For dusting the top and adding a pretty finishing touch.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and sprinkle some powdered sugar all over it—this gives the cake a lovely crust and also makes sure it releases easily after baking. Set the pan aside.

Step 2: In a large mixing bowl or your stand mixer, cream together the softened butter and sugar until the mixture is smooth and well combined. This usually takes a couple of minutes. Then, add the drained ricotta cheese and beat everything together until it’s light and fluffy—I like to think of this step as the secret to the cake's incredible moisture and tenderness.

Step 3: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Next, stir in the vanilla extract, lemon zest, and lemon juice. At this point, your kitchen will start smelling absolutely amazing!

Step 4: In the same bowl, sprinkle in the baking soda and salt and fold them gently. Then add the flour and mix just until combined—be careful not to overmix, as this can make the cake dense. Scrape down the sides of the bowl to ensure everything is well incorporated.

Step 5: Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake the cake for 45 to 55 minutes. Keep an eye on it near the end, and use a toothpick to check doneness—it should come out clean or with just a few moist crumbs. Once baked, let the cake cool in the pan for 15 minutes before carefully removing the collar and base of the pan.

Step 6: Transfer the cake to a wire rack to cool completely. If you like, dust the top with powdered sugar before serving for a beautiful, delicate finish.

Servings and Timing

This Italian Lemon Ricotta Cake Recipe yields about 12 delicious servings—perfect for sharing with friends and family. The prep time is roughly 15 minutes, with about 45 to 55 minutes for baking. You'll want to add at least 15 minutes to cool the cake in the pan and another 30 minutes or so on a rack for it to come to room temperature. In total, plan for approximately 1 hour and 7 minutes from start to finish to enjoy the first slice!

How to Serve This Italian Lemon Ricotta Cake Recipe

A slice of light yellow cake with a soft and fluffy texture is placed on a white plate with subtle ridges. The top of the cake slice has a thin, golden brown crust and is sprinkled with a fine layer of white powdered sugar. In the background, there is a larger portion of the same cake on another white plate, showing the same golden crust and powdered sugar on top. A blurred lemon and a red and white checkered cloth are also visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this cake at room temperature to let all those lovely lemon and ricotta flavors shine through. It pairs beautifully with a dollop of whipped cream or a spoonful of fresh berries to add a burst of color and freshness. For a simple yet elegant presentation, I often dust it lightly with powdered sugar and place it on a rustic wooden board or a pretty cake stand when guests arrive.

When it comes to beverages, a light, citrusy white wine or a crisp Prosecco complements the cake's brightness perfectly. For a non-alcoholic option, sparkling water with a hint of lemon or a fresh herbal tea like chamomile or mint is refreshing and balances the richness well. I find this dessert is ideal for special family dinners, brunches with friends, or even a holiday spread where you want something fresh and comforting.

For portioning, I usually cut the cake into 12 slices—it’s enough to satisfy without overwhelming, especially if you’re serving other desserts or courses. Sometimes, I’ll warm a slice slightly in the microwave for about 10 seconds on a low setting for a cozy treat that feels almost like homemade cheesecake without all the fuss.

Variations

I like to play around with this recipe sometimes to keep things interesting. For example, swapping lemon for orange zest and juice creates a lovely, sweeter twist that still keeps the freshness front and center. You could also add a handful of fresh blueberries or chopped pistachios to the batter for added texture and flavor contrast.

If you’re looking for dietary modifications, this cake can be made gluten-free by using a 1-to-1 gluten-free flour blend—just be sure to check the blend includes xanthan gum or add a bit separately to help with structure. For a vegan version, it takes a bit more work to substitute the ricotta and eggs, but cashew-based ricotta and a flaxseed or chia egg replacement can work well if you’re feeling adventurous.

For a fun twist, I sometimes bake this recipe in muffin tins for lemon ricotta cupcakes, adjusting the bake time to around 20-25 minutes. It’s a great way to make the cake more portable and perfect for picnics or packed lunches.

Storage and Reheating

Storing Leftovers

Leftover Italian Lemon Ricotta Cake keeps beautifully when stored in an airtight container at room temperature for up to 2 days. If your kitchen is warm, I suggest refrigerating it to keep the ricotta fresh—just make sure to bring the slices back to room temperature before serving so the flavors and texture are at their best. Glass containers or cake domes work great to maintain moisture without making the cake soggy.

Freezing

This cake freezes really well if you want to save some for later. I like to wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer-safe bag or container to avoid freezer burn. It keeps well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and then bring to room temperature to enjoy the full flavor and texture.

Reheating

When reheating, I steer clear of the microwave if possible since it can dry out the cake. Instead, I prefer warming slices briefly in a low oven (about 300 degrees Fahrenheit) for 5 to 10 minutes, which helps revive that fresh-baked texture and scent. If you refrigerated the cake, be sure to let it sit out to take off the chill before serving warm.

FAQs

Can I use low-fat ricotta in this cake?

Yes, you can, but I find whole milk ricotta provides the best richness and moisture. Low-fat ricotta may make the cake a little drier or less tender. If you choose low-fat, consider slightly increasing the butter or adding an extra egg yolk for moisture.

Do I have to drain the ricotta before using it?

Absolutely! Draining the ricotta is crucial because excess moisture can make the cake too wet and affect the texture. I usually let it sit in a fine mesh strainer or cheesecloth for at least 30 minutes to remove any liquid.

Can I make this cake in a regular 9-inch cake pan?

You can, but the springform pan makes it much easier to remove the cake without breaking it since this cake is quite delicate. If you use a normal pan, be sure to grease it VERY well and line the bottom with parchment paper.

Is this cake suitable for freezing baked leftovers?

Yes, it freezes very well. Just wrap tightly to prevent freezer burn and thaw slowly in the fridge before serving for best results.

Can I add other flavors to the cake?

Definitely! While lemon is classic, you can add orange or lime zest for a citrus twist. You might also add a teaspoon of almond extract or some fresh berries folded into the batter for fun variations.

Conclusion

If you’re searching for a dessert that feels both classic and fresh, comforting and bright, I can’t recommend this Italian Lemon Ricotta Cake Recipe enough. It’s one of those special treats that never fails to bring joy during every season and occasion. I hope you give it a try soon and find as much happiness in baking and sharing it as I do!