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5.0 from 36 votes

Best Italian Lemon Ricotta Cake Recipe

Best Italian Lemon Ricotta Cake Recipe (Easy & Moist)- A delicious Italian cake with a moist and tender crumb, balanced sweetness, and a delightful citrus flavor. Trust me, this is the best recipe, resulting in a fluffy cake (not dense like many ricotta cakes!). 

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 servings
Calories: 419 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • ½ cup unsalted butter, softened 1 stick
  • 1 cup sugar
  • 15 ounces whole milk ricotta cheese at room temperature (liquid drained)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract or almond extract, optional
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups all-purpose flour
  • Powdered sugar for dusting the top of the cake optional

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. 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. 
  3. Add the eggs to the ricotta mixture one at a time, beating well after each addition.
  4. If using, stir in the vanilla extract (or almond extract), and add the lemon zest and juice to the batter. Mix until well combined.
  5. 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.
  6. Pour the batter into the prepared cake pan, spreading it evenly.
  7. Bake in the preheated oven for approximately 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. 
  8. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  9. 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.

Notes

  • Room Temperature Ingredients: Ensure that ingredients like butter, eggs, and ricotta cheese are at room temperature. This promotes better mixing and a smoother batter.
  • Creaming Butter, Sugar, and Ricotta: Beat the softened butter, sugar, and ricotta cheese until the mixture is light and fluffy. This step aerates the batter, resulting in a lighter texture.
  • Draining Ricotta: If your ricotta has excess liquid, drain it before adding it to the batter. This prevents the cake from becoming too wet.
  • Gentle Mixing: When adding the dry ingredients, fold them into the batter gently. Overmixing can result in a dense cake. Mix until just combined.

Nutrition Information

Calories 419kcal (21%) Carbohydrates 48g (16%) Protein 11g (22%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.5g 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: 8servings

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.