5 from 24 votes
Best Italian Lemon Ricotta Cake Recipe
The Best Italian Lemon Ricotta Cake blends ricotta cheese with butter, sugar, eggs, and lemon zest and juice for a tender, moist cake with a delicate citrus aroma. The addition of baking powder and salt along with careful folding of dry ingredients gives the cake a light crumb. Vanilla or almond extract can be included for extra depth. This cake suits dessert or teatime, dusted with powdered sugar for a simple finish.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings
Calories:
419 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- ½ cup butter 1 stick, unsalted, softened
- 1 cup sugar
- 15 ounces ricotta cheese at room temperature (liquid drained, whole milk
- 3 large egg room temperature
- 1 teaspoon vanilla extract or almond extract, optional
- lemon zest of 1 large
- 2 tablespoons lemon juice fresh
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- powdered sugar optional, for dusting the top of the cake
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large mixing bowl, using a hand mixer or a stand mixer, beat the softened butter, sugar, and ricotta cheese on medium speed until light and fluffy, about 5 minutes. This step is the trick to getting a light and fluffy ricotta cake.
- Add the eggs to the ricotta mixture one at a time, beating well after each addition.
- If using, stir in the vanilla extract (or almond extract), and add the lemon zest and juice to the batter. Mix until well combined.
- In the same bowl, sift in the dry ingredients: baking powder, salt, and all-purpose flour over the top of the ricotta mixture. Gently fold the dry ingredients into the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for approximately 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can dust the top of the cake with powdered sugar, if desired. Slice and serve. Enjoy your Italian Lemon Ricotta Cake! Optional: serve with fresh berries and a dollop of whipped cream.
Cup of Yum
Notes
- Use room temperature butter, eggs, and ricotta to achieve a smooth, even batter texture.
- Drain ricotta of any excess liquid to prevent a soggy cake texture.
- Beat butter, sugar, and ricotta until light and fluffy to incorporate air and promote a tender crumb.
- Fold dry ingredients gently into the batter to avoid overmixing and potential toughness.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
48g
(16%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
127mg
(42%)
Sodium
272mg
(11%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
693IU
(14%)
Vitamin C
2mg
(2%)
Calcium
158mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 127mg | 42% |
| Sodium | 272mg | 11% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.