A bright, tender lemon cake with creamy ricotta and a delicate, melt-in-your-mouth crumb.
If you love classic Italian-style cakes that feel light yet rich, this Lemon Ricotta Cake is the one to bake.
Fresh lemon zest and extract bring big citrus aroma, while full-fat ricotta keeps every slice soft, moist, and beautifully compact.
It’s perfect for breakfast with coffee, an afternoon snack, or a simple dessert—finished with a spoonful of whipped cream and a lemon slice.
DOWNLOAD PDF OF LEMON RICOTTA CAKE RECIPE HERE:
LemonRicottaCakesSERVINGS: 8
Cooking Times
Active Prep Time: ~20–25 minutes
Bake Time: 45 minutes
Cooling Time: ~20 minutes
Total Time: ~1.5 hours
Ingredients
¾ cup softened butter
¾ cup granulated sugar
Zest of 3 large lemons
1 teaspoon lemon extract
3 large eggs, separated
1 cup full-fat ricotta cheese
½ cup + 2 tablespoons all-purpose flour
2 teaspoons baking powder
Pinch of salt
For Serving (Optional)
Heavy cream, whipped (garnish)
Lemon slices (garnish)
Instructions
Preheat & prepare the pan: Preheat oven to 325°F (165°C). Lightly butter and flour a 7- or 8-inch cake pan.
Cream butter and sugar: Using a hand mixer, beat butter and sugar until light and fluffy.
Add lemon + ricotta + yolks: Beat in lemon zest, lemon extract, egg yolks, and ricotta until smooth and fully combined.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Combine wet + dry: Add dry ingredients to the wet mixture gradually, mixing just until incorporated (don’t overmix).
Whip egg whites: In a clean bowl with clean beaters, whip egg whites to stiff peaks.
Fold gently: Fold egg whites into the batter in 2–3 additions, using gentle strokes to keep it airy.
Bake: Pour batter into the pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve: Cool in the pan about 10 minutes, then finish cooling on a rack. Serve with whipped cream and lemon slices if desired.
Tips & Tricks
Room-temp ingredients blend smoother and help the cake rise evenly.
Stiff peaks matter: they’re the secret to a lighter crumb without losing that moist ricotta texture.
Don’t overmix once flour is added—mixing too much can make the cake dense.
For extra lemon punch, add a tiny pinch more zest (or serve with fresh lemon zest on top).
FAQ
Can I use part-skim ricotta?
Yes, but full-fat ricotta gives the best moisture and richness. Part-skim may bake up slightly drier.
Why separate the eggs? Is it necessary?
Separating and whipping the whites adds lift and a softer bite while keeping the cake tender and compact.
How do I know it’s done at 45 minutes?
A toothpick should come out clean (or with a few moist crumbs), and the top should be lightly golden.
Can I make it ahead?
Absolutely. The flavor often tastes even better the next day once the lemon and ricotta settle.
How should I store it?
Store covered in the fridge for up to 4 days. Let slices sit at room temperature 15–20 minutes before serving for the best texture.
Can I freeze it?
Yes—wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
Nutritional Facts (Per Serving — 1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Cholesterol | 105 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 23 g |
| Dietary Fiber | 0.5 g |
| Sugars | 15 g |
| Protein | 6 g |
| Vitamin C | 4 mg |
| Calcium | 60 mg |
| Iron | 0.8 mg |
| Potassium | 100 mg |
Nonna's Lemon & Ricotta Cake
Notes
- ¾ Cup Softened Butter
- ¾ Cup Granulated Sugar
- Zest from 3 Large Lemons
- 1 Teaspoon Lemon Extract
- 3 Large Eggs (separated)
- 1 Cup Full-Fat Ricotta Cheese
- ½ Cup Plus 2 Tablespoons All-purpose Flour
- 2 Teaspoons Baking Powder
- a pinch of salt
For Serving:
- Fresh Strawberries (for garnish)
How to prepare the lemon ricotta cake
- Preheat the oven and prepare the pan: Preheat the oven to 325°F (165°C). Lightly butter and flour a 7- or 8-inch baking pan to prevent sticking.
- Cream the butter and sugar: With a hand mixer, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy.
- Add thelemon and ricotta: Add the lemon zest,lemon extract, egg yolks and ricotta to the butter mixture. Continue beating until smooth and fully combined.
- Combine the dry ingredients: In a separate bowl, mix the whole wheat flour, baking powder and a pinch of salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
- Beat theegg whites: Carefully clean the beaters and whisk the egg whites until stiff in a separate bowl.
- Add the egg whites: Gently incorporate the beaten egg whites into the batter to add airiness and lightness to the cake.
- Bake the cake: Pour the batter into the prepared pan and bake for 45 minutes, or until a tester inserted into the center of the cake comes out clean.
- Cool and serve: Allow the cake to cool to room temperature before serving. Once cooled, garnish with fresh strawberries for a splash of color and freshness.
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