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This Lemon Ricotta Cake is soft, moist, and full of lemon flavor. It’s a simple cake that’s easy to make and perfect for dessert, brunch, or an afternoon treat with coffee.
I love baking with ricotta because it makes cakes incredibly soft without needing much butter or oil. This Italian lemon ricotta cake is one I come back to often when I want something simple but special. The fresh lemon flavor keeps it light and refreshing, and it’s the kind of cake that works just as well for a weekend dessert as it does with a cup of coffee in the afternoon.
Serve this cake in the spring or summer, or for the Easter holidays. Anyone who loves lemon desserts will love this cake.
Recipe Overview
Ingredients needed
Below is a list of the ingredients I used to make this lemon cake with ricotta cheese. Full measurements are listed further down in the recipe card.
- Butter: Or neutral-tasting oils like vegetable oil, avocado oil, or coconut oil will work too.
- Whole-milk ricotta cheese: I’ve found that whole milk works best for this cake.
- Eggs: This will be needed and can’t be substituted.
- Pantry staples: Flour, vanilla extract, sugar, and baking soda
- Lemon: You will need the zest and juice, so I highly recommend using fresh lemons for the best flavor.
- White chocolate chips or chopped white chocolate: The recipe will work without this ingredient, but it adds a nice touch to the cake.
Recipe Notes & Tips
- Use whole–milk ricotta: It gives the cake the best texture and richness.
- Drain excess liquid: If your ricotta looks watery, let it sit in a fine strainer for a few minutes before using.
- Use fresh lemon juice and zest: Fresh lemons give the cake a brighter flavor than bottled juice.
- Don’t overmix the batter: Mix just until combined to keep the cake soft and tender.
- Let the cake cool before slicing: This helps the cake set and makes it easier to cut clean slices.
- Optional topping: Dust the cake with powdered sugar or add a light lemon glaze for extra sweetness.
How to make Lemon Ricotta Cake
Preheat the oven to 350F and line a 10-inch springform pan.
In a mixing bowl, beat the butter and sugar with an electric mixer until creamy. Add the ricotta and mix to combine. Add the eggs and vanilla, and mix on low until fully incorporated.
Make the flour mixture: In a small bowl, combine the baking soda and flour. Add over the wet mixture and mix by hand using a silicone spatula until incorporated.
✏️ You do not have to overmix the batter.
Next, add in the lemon zest, juice, and chocolate chips. Mix with a spatula again to incorporate. Transfer the batter to your prepared pan.
Bake for 55-65 minutes, until the toothpick inserted in the center comes out clean. I noticed that at about the 35-40-minute mark, it started to turn brown on top, so I covered it with parchment paper.
Allow the cake to completely cool in the pan before removing it.
Common Questions
Yes, but whole milk ricotta gives the best flavor and texture.
Yes. After the cake has cooled, Wrap slices tightly and freeze for up to 2 months.
Ricotta adds moisture and a soft texture while making the cake rich without feeling heavy.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Variations
- Lemon Blueberry Ricotta Cake: Fold in 1 cup fresh or frozen blueberries before baking.
- Almond Lemon Ricotta Cake: Add ½ teaspoon almond extract for a subtle nutty flavor.
- Make it Gluten-free: You can use gluten-free flour to make this cake gluten-free. Use a 1:1 gluten-free flour blend.
You may also like
- Lemon Pound Cake
- Lemon Blueberry Bundt Cake
- Coconut Cake
- Lemon Blueberry Ricotta pancakes
- Lemon Loaf
- Lemon Blueberry Muffins
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Lemon Ricotta Cake
Ingredients
- ¾ cup butter, softened at room temp, or neutral oil
- 1 cup sugar, light cane sugar
- 15 ounces whole milk ricotta cheese, drained well
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 large organic lemon, zested and juiced
- 3/4 cup white chocolate chips, or chopped white chocolate
- ½ teaspoon baking soda
- 1 3/4 cups all-purpose flour, or whole wheat flour
Instructions
- Preheat the oven to 350F and line a 10-inch springform pan.
- In a mixing bowl, beat the ¾ cup butter and 1 cup sugar with an electric mixer until creamy. Add the 15 ounces whole milk ricotta cheese and mix to combine.
- Add the 3 large eggs and 1 tablespoon vanilla extract, and mix on low until fully incorporated.
- In a small bowl, combine the ½ teaspoon baking soda and 1 3/4 cups all-purpose flour. Add over the wet mixture and mix by hand until incorporated.
- By hand, incorporate the 1 large organic lemon zest and juice, and the 3/4 cup white chocolate chips.
- Transfer the batter to your prepared pan. Bake for 55-65 minutes, until the toothpick inserted in the center comes out clean.
- At about the 35-40-minute mark, it starts to turn brown on top, so lightly cover it with parchment paper or foil.
- Allow the cake to completely cool in the pan before removing it.
Notes
- Use all-purpose, gluten-free, or whole wheat flour. I did not test this with almond flour, so I can’t say if almond flour will work here.
- Use fresh lemons instead of bottled lemons because you will need the zest.
- White chocolate chips can be optional, but they add great flavor.
- Do allow the cake to cool fully before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
