This Italian Lemon Ricotta Cake is hands down the best! It’s light, fluffy, and bursting with flavor—truly the ultimate Italian dessert. Made with creamy ricotta cheese and zesty lemon, it’s an easy and straightforward recipe that delivers amazing results every time.
WHAT IS LEMON RICOTTA CAKE?
Lemon ricotta cake is a twist on the classic lemon cake, offering a slightly denser texture and a less sugary taste. This traditional Italian cake is often enjoyed after a meal or paired with a piece of fruit for breakfast.
In Italian kitchens, you’ll typically find this cake displayed on glass pedestals, sitting on countertops. It’s a social treat, perfect for a snack or served alongside a hot cup of coffee. Plus, it has the added bonus of staying fresh at room temperature or in the fridge. Thanks to the ricotta, it remains moist and delicious for days.
INGREDIENTS
- ¾ cup butter, softened (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese
- 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)
INSTRUCTIONS
- Preheat your oven to 350°F. Grease a 9-inch springform pan with butter and lightly dust with powdered sugar; set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar until well combined. Add the ricotta cheese and beat until the mixture becomes light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and lemon juice until fully incorporated.
- In the same bowl, add the baking soda and salt, mixing to combine. Finally, fold in the flour and mix until just combined, making sure to scrape down the sides of the bowl to incorporate all 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 into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before removing the collar and base of the springform pan. Let the cake cool completely on a wire rack. If desired, dust with powdered sugar before serving.
Notes: This cake can be made ahead of time! Store it in an airtight container in the fridge for up to a week, or keep it in a domed pedestal on the counter at room temperature for up to three days.
