Oh, you guys. If there’s one cake that has truly captured my heart (and my family’s taste buds), it’s this Lemon Ricotta Cake. It’s the kind of cake that makes you close your eyes and just savor every single bite. Honestly, I’ve made tons of cakes in my life – from decadent chocolate lava cakes to delicate angel food – but there’s something about this lemon ricotta creation that just hits different. It’s sunshine in cake form, and it’s surprisingly simple to whip up, even on a weeknight. You know how sometimes you just crave something sweet, but you don’t want to fuss with a whole elaborate dessert? This is your answer. It’s lighter than your average Pound Cake, but has this incredible, tender crumb thanks to the ricotta cheese. I first stumbled upon a version of this years ago, and it’s been a staple ever since. It’s the perfect balance of bright citrus and creamy richness, and I’m so excited to share it with you!
Thank you for reading this post, don't forget to subscribe!What is lemon ricotta cake?
So, what exactly is a Lemon Ricotta Cake? Think of it as the sophisticated, yet super approachable, cousin to your everyday lemon loaf or Pound Cake. The star ingredient, of course, is ricotta cheese. It’s not just any cheese; it’s a soft, fresh Italian whey cheese that brings an incredible moisture and tenderness to baked goods that you just can’t get with butter alone. When you mix it into the batter, it creates this unbelievably soft, almost cloud-like texture that’s just heavenly. Then, we’ve got the lemon! We’re talking zest and juice, giving it that vibrant, zesty punch that cuts through the richness beautifully. It’s essentially a celebration of bright, clean flavors married with a wonderfully tender and moist crumb. It’s not dense like a traditional pound cake, nor is it airy like an angel food cake. It sits in its own delicious category, making it utterly unique and incredibly satisfying.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this Lemon Ricotta Cake, and I just know you’re going to fall in love with it too. First off, the FLAVOR! It’s a beautiful dance between tangy, bright lemon and the subtle, creamy sweetness from the ricotta. It’s not overly sweet, which I really appreciate. It tastes sophisticated but is so welcoming. Then there’s the SIMPLICITY. Seriously, this cake is a lifesaver. You don’t need any fancy equipment, and the steps are straightforward. I can even get my kids involved in measuring and mixing the dry ingredients. It’s a recipe that just *works*. And let’s talk about COST-EFFICIENCY. The ingredients are all pretty standard pantry staples, and ricotta cheese is usually quite affordable. You get so much deliciousness for such a small investment. Plus, its VERSATILITY is off the charts! It’s perfect with a cup of coffee in the morning, as a light dessert after dinner, or even just a sweet treat with an afternoon tea. It holds up well, too. What I love most about this Lemon Ricotta Cake, though, is the texture. It’s impossibly moist and tender. Forget dry, crumbly cake; this one stays delightful for days. It’s a far cry from a simple lemon drizzle cake; it has a depth of flavor and a luxurious mouthfeel that just elevates it to a whole new level.
How do I make lemon ricotta cake?
Quick Overview
Making this amazing Lemon Ricotta Cake is surprisingly straightforward. You’ll basically cream together your wet ingredients, whisk in your dry ingredients, and then pour it all into a prepared pan. The magic happens when the ricotta and lemon work their wonders in the oven, creating that signature moist and tender crumb. It’s a simple process that yields an incredibly impressive result, proving that you don’t need to be a master baker to create something truly special. You’ll be amazed at how quickly it comes together!
Ingredients
For the Main Batter:
You’ll need about 1 ½ cups of all-purpose flour. Make sure it’s not packed too tightly when you measure it – a gentle spoon and level method is best. Then, 1 ½ teaspoons of baking powder for lift, and a good ½ teaspoon of salt to balance everything out. I also like to add about ¾ cup of granulated sugar. You can adjust this slightly if you prefer it less sweet, but this amount gives it a lovely gentle sweetness. For the wet ingredients, it’s ½ cup of unsalted butter, softened to room temperature – this is key for creaming properly. Then, of course, the star: 1 cup of whole milk ricotta cheese. Don’t use the fat-free stuff here; the fat is what gives us that incredible moisture. You’ll also need 2 large eggs, also at room temperature, to help bind everything. And for that bright, sunny flavor, the zest of 2 medium lemons and ¼ cup of fresh lemon juice. A splash of vanilla extract (1 teaspoon) rounds out the flavors beautifully.
For the Filling:
This is where we amp up that lemon goodness! You’ll need another ¼ cup of granulated sugar, 2 tablespoons of all-purpose flour, and the zest of 1 more lemon. This creates a lovely, slightly textured layer within the cake. Make sure your lemon is nicely zested – all those little oils are packed with flavor!
For the Glaze:
This is the crowning glory! You’ll need about 1 cup of powdered sugar, sifted to avoid lumps. Then, 2-3 tablespoons of fresh lemon juice to thin it out to your desired consistency. You can add a tiny pinch of salt if you like, just to enhance the flavors.
“Made the Lemon Ricotta Cake tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350°F (175°C). This is a pretty standard baking temperature, and it works perfectly for this cake. While the oven is warming up, you need to prepare your baking pan. I love using a 9-inch round cake pan for this recipe, but a Loaf Pan or even an 8×8 inch square pan will also work. Grease your pan generously with butter or non-stick spray, and then dust it with a little flour. Tap out any excess flour. This step is crucial to ensure your beautiful Lemon Ricotta Cake doesn’t stick! You can also line the bottom with parchment paper for extra insurance, which I often do if I’m feeling particularly cautious.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, the ½ teaspoon of salt, and ¾ cup of granulated sugar. Give it a good whisk until everything is well combined. This ensures the leavening agent and salt are evenly distributed, which leads to a more uniform cake. You don’t want any surprise pockets of salt or baking powder in your finished cake!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the ½ cup of softened unsalted butter and the 1 cup of ricotta cheese. You can use an electric mixer for this, or just a good sturdy whisk. Beat them until they’re mostly smooth and well combined. Don’t worry if there are a few small lumps of ricotta; it’s all part of the charm. Next, add the 2 large eggs, one at a time, beating well after each addition until the mixture is light and fluffy. Finally, stir in the zest of the 2 lemons and ¼ cup of lemon juice, along with the 1 teaspoon of vanilla extract. The aroma at this stage is already heavenly – that bright lemon scent is just intoxicating!
Step 4: Combine
Now it’s time to bring the wet and dry ingredients together. Add about half of the dry ingredients to the wet ingredients and mix on low speed (or stir with a spatula) until just combined. Don’t overmix! Overmixing can develop the gluten in the flour, leading to a tougher cake. Then, add the remaining dry ingredients and mix until you no longer see streaks of flour. Again, be gentle and mix only until it comes together. You want that tender crumb, remember? If you’re using a spatula, fold it in until just incorporated. It should be a thick, luscious batter.
Step 5: Prepare Filling
While the Cake Batter rests for a moment, let’s whip up that simple filling. In a small bowl, combine the ¼ cup of granulated sugar, 2 tablespoons of all-purpose flour, and the zest of that extra lemon. Give it a quick stir. This mixture will add little pockets of concentrated lemon flavor and a slightly different texture within the cake, making each bite interesting.
Step 6: Layer & Swirl
Pour about half of your cake batter into your prepared pan and spread it evenly. Sprinkle about half of the lemon filling mixture over the batter. Then, pour the remaining cake batter on top and spread it out. Sprinkle the rest of the lemon filling mixture over the top. Now for the fun part – a gentle swirl! You can use a butter knife or a skewer to lightly swirl the filling into the batter. Don’t overdo it; you want distinct layers and swirls, not a completely uniform mix. A few passes back and forth will do the trick. This creates beautiful visual appeal and ensures pockets of intense lemon flavor throughout.
Step 7: Bake
Pop your pan into the preheated oven. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch. Baking times can vary depending on your oven, so start checking around the 40-minute mark. If it starts browning too quickly, you can loosely tent it with foil. The wonderful aroma filling your kitchen is your first sign of success!
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit before you attempt to remove it. After the initial cooling, carefully invert the cake onto the wire rack to cool completely. It’s really important that the cake is completely cool before you add the glaze, otherwise, the glaze will just melt right off! For the glaze, whisk together the sifted powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the cake but thin enough to drip elegantly down the sides. Drizzle generously over the cooled cake.
“The Lemon Ricotta Cake turned out amazing. My kids asked for seconds. Saving this one!”
Step 9: Slice & Serve
Once the glaze has set slightly, your magnificent Lemon Ricotta Cake is ready to be sliced and enjoyed! Use a sharp knife for clean cuts. Serve it at room temperature for the best flavor and texture. I love cutting it into wedges, and sometimes I’ll add a few fresh berries or a dollop of whipped cream on the side, though honestly, it’s perfect all on its own.
What to Serve It With
This Lemon Ricotta Cake is so versatile, it truly fits into any meal or occasion! For breakfast, it’s absolutely divine alongside a strong cup of coffee or a soothing cup of herbal tea. A simple slice is all you need to brighten your morning. For a more leisurely brunch, try pairing it with a fresh fruit salad – think berries, melon, and kiwi. It also makes a beautiful addition to an Easter or Mother’s Day spread. A glass of prosecco or a light mimosa is the perfect beverage to complement its delicate flavors. As a dessert, it shines. Serve it after a lovely dinner with a scoop of vanilla bean ice cream or a dollop of mascarpone whipped cream. It’s light enough not to feel heavy after a meal but decadent enough to feel like a real treat. And for those cozy, quiet afternoons when you just need a little pick-me-up? This cake is your best friend. Pair it with a glass of cold milk or a warm chamomile tea, and just enjoy a quiet moment. My family has a tradition of having this cake on the first day of spring; the bright lemon flavor just feels so fitting for the season.
Top Tips for Perfecting Your Lemon Ricotta Cake
Over the years, I’ve picked up a few tricks that I think really make this Lemon Ricotta Cake sing. Firstly, when it comes to the ricotta, use whole milk ricotta cheese. The higher fat content makes a huge difference in the moisture and richness of the cake. Don’t use low-fat or fat-free; it just won’t give you that same luxurious texture. Also, if your ricotta seems a bit watery, you can drain it in a fine-mesh sieve for about 30 minutes before using it. For the lemon zest, I always recommend zesting your lemons *before* juicing them. It’s much easier, and you’ll get more zest that way. A microplane zester is your best friend here! When mixing the batter, remember that gentle is key. Overmixing can lead to a tough cake, and we want this to be incredibly tender. Mix until just combined, and don’t stress if there are a few tiny lumps; it will bake out beautifully. For the swirl, don’t go overboard. You want to see distinct ribbons of the lemon filling, not have it completely blended into the batter. This adds visual interest and little bursts of flavor. If you find your cake is browning too quickly on top, don’t hesitate to loosely tent it with aluminum foil during the last 10-15 minutes of baking. This protects the top and ensures the inside cooks through evenly. I’ve also tested ingredient swaps, and while I love the original, a small amount of almond extract (about ½ teaspoon) can be a lovely addition to the batter if you enjoy almond and lemon together. And for the glaze, consistency is everything! Start with less lemon juice and add more as needed. You want it pourable but not watery. If you accidentally make it too thin, just whisk in a bit more powdered sugar.
Storing and Reheating Tips
Keeping your Lemon Ricotta Cake delicious is pretty simple! For storing at room temperature, if it’s not glazed yet, wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh for about 2-3 days. If you’ve already glazed it, it’s best to store it in an airtight container at room temperature for up to 2 days, as the glaze might get a bit sticky in humid environments. For longer storage, refrigerator storage is your best bet. Wrap the un-glazed cake tightly in plastic wrap, then in foil, or place it in an airtight container. It will keep well in the fridge for up to 5 days. When you want to serve it, let it come to room temperature for about 30 minutes for the best texture and flavor. If you’re planning to freeze it, I highly recommend doing so *before* glazing. Wrap the cooled, un-glazed cake tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It can stay frozen for up to 3 months. To thaw, remove it from the freezer and let it thaw overnight in the refrigerator, then bring it to room temperature before glazing. If you have leftover glazed cake that you need to freeze, wrap it very well to prevent freezer burn, but know that the glaze texture might change slightly upon thawing. It’s always best to add the glaze fresh after thawing un-glazed cake!
Frequently Asked Questions
Final Thoughts
Seriously, this Lemon Ricotta Cake is a gem. It’s the kind of cake that brings a smile to everyone’s face. It’s got that perfect balance of bright, zesty lemon and a tender, moist crumb that feels both comforting and elegant. It’s proof that you don’t need a lot of complicated steps or fancy ingredients to create something truly memorable. If you’re looking for a cake that’s perfect for any occasion, or just for a little everyday indulgence, this is it. It’s a recipe I truly cherish, and I hope it becomes a favorite in your kitchen too! If you give this Lemon Ricotta Cake a try, please let me know how it turns out! I love hearing about your baking adventures and seeing your creations. Leave a comment below, or share your photos! And if you enjoyed this, you might also love my recipes for Lemon Poppy Seed Muffins or my Classic Italian Tiramisu. Happy baking, everyone!
Lemon Ricotta Cake
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup whole milk ricotta cheese
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest from about 2 lemons
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, softened butter, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Stir in the fresh lemon juice and lemon zest.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
