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How to Make Ricotta Cake: Easy Lemon Ricotta Cake Recipe

Written by MasterClass

Last updated: Jun 30, 2024 • 3 min read

Creamy ricotta cheese gives this classic ricotta cake a tender crumb, without any sort of cheesy flavor. Instead, most of the cake’s tangy flavor comes from the zest and juice of a whole lemon.

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What Is Ricotta Cake?

Ricotta cake is an airy, Italian-inspired dessert that owes its rich flavor and moist, tender texture to the addition of creamy ricotta, a soft, white cheese made from cow’s milk and leftover whey—the watery part of milk that’s separated from the curds during cheesemaking. This classic lemon ricotta cake recipe features the bright, acidic flavor of lemon for a simple, not-too-sweet dessert that’s light enough to serve for breakfast or brunch. Top slices of this buttery lemon cake with a dollop of homemade whipped cream and fresh berries for a summery confection your dinner party guests will love.

4 Tips for Making Ricotta Cake

Follow these tips for the most delicious ricotta cake.

  1. 1. Use real ingredients. To make the most of your ricotta cake, use fresh lemon juice and pure vanilla extract, rather than store-bought or imitation products.
  2. 2. Substitute with skim. Although whole milk ricotta cheese will produce the best flavor and texture, if skim-milk ricotta is all that’s available, it can be used to replace the full-fat cheese in this recipe.
  3. 3. Change up the flavor. While the primary flavor in this recipe comes from fresh lemon zest and juice, you can customize this simple ricotta cake to your liking. Swap out the lemon flavoring for the extract of your choice—such orange, peppermint, or almond extract—or add cocoa powder or espresso to your batter for a richer cake.
  4. 4. Play around with toppings. This simple cake can be topped with a wide variety of garnishes. Dust the top of the cake with powdered sugar or pipe on a cream cheese frosting. This lemony cake pairs especially well with tart berries, like raspberries, blackberries, and blueberries. For some added creaminess, serve this cake with a scoop of whipped cream or vanilla ice cream. Or, double down on the lemon flavor with a dollop of lemon curd.

How to Store Ricotta Cake

This moist, airy Italian dessert can be stored on the counter or in the refrigerator, which will determine its shelf life. When stored at room temperature with a cover, homemade ricotta cake should be consumed within a few days. To prolong its lifespan, store the ricotta cake in an airtight container in the refrigerator; the refrigerated cake will be good for about a week. Bring the cake back up to room temperature before eating.

Lemon Ricotta Cake Recipe

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13 Ratings | Rate Now

makes

1 cake

prep time

15 min

total time

1 hr 25 min

cook time

45 min

Ingredients

Note that prep time and total time do not include 25 minutes of cooling time.

  1. 1

    Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan or round cake pan with nonstick spray or butter. If using a cake pan, line the bottom with a piece of greased parchment paper.

  2. 2

    In a large bowl, combine the butter and sugar.

  3. 3

    Using a hand mixer or stand mixer, cream together the butter and sugar until fluffy and light yellow, 3–4 minutes.

  4. 4

    Add the ricotta to the butter mixture and mix until well incorporated, 3–4 minutes.

  5. 5

    Add the lemon juice and zest, eggs, and vanilla extract to the ricotta mixture and mix until combined.

  6. 6

    In a medium mixing bowl, whisk together the flour, baking powder, and salt.

  7. 7

    Add the dry ingredients to the wet ingredients and stir until the batter just comes together.

  8. 8

    Pour the cake batter into the prepared pan.

  9. 9

    Place the pan in the oven and bake until the cake is set and a toothpick inserted through the center comes out clean, 45–50 minutes.

  10. 10

    Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife along the edge of the pan and carefully remove the springform ring, or dislodge the cake from the cake pan.

  11. 11

    Transfer the cake to a wire rack to continue to cool for 15 minutes. Serve warm or at room temperature.

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