Lemon Ricotta Cake

Nothing beats a lemony cake for dessert

You just can't beat the bright, sunny flavor of lemon desserts! That perfect balance of tart and sweet makes these lemon cakes the ideal refreshing dessert for the warm days of spring and summer. In fact, they even look like spring!

My family's favorite lemon cake recipes range from this easy one serving Lemon Mug Cake, to a light as air Lemon Chiffon Cake, to this Strawberry Lemon Cake with the perfect sweet frosting.

What makes this lemon cake so special

If you're looking for a dessert that's light, fluffy, and bursting with bright citrus flavor, this easy Lemon Ricotta Cake is it! It's a classic Italian-style cake that's slightly sweet, deliciously moist, and packed with fresh lemon goodness.

The ricotta cheese adds a wonderful richness while keeping the cake soft and tender, and the hint of almond extract gives it a rich depth of flavor. It's the perfect treat for brunch, dessert, or whenever you need a little sunshine on your plate!

Why this is the best lemon ricotta cake recipe

This cake is all about balance-sweet, tangy, moist, and just the right amount of richness. If you love a good homemade cake, this simple recipe is bound to become a favorite.

Easy to Make - No complicated steps or fancy techniques! This cake comes together easily with just a few easy mixing steps.

Made from Scratch - No cake mix, just real, fresh ingredients and pantry staples needed to whip up this traditional Italian cake.

Moist and Tender - Ricotta helps this cake stay incredibly soft and moist with a delicate crumb that melts in your mouth.

Bright Citrus Flavor - Fresh lemon zest and juice give this cake a zesty, bright lemon flavor that pairs well with the creamy ricotta.

Slight Nutty Flavor - A little almond extract enhances the flavor, adding a subtle nutty note that takes this cake up a notch.

Ingredients

Below are the simple ingredients you need to make this moist lemon ricotta cake. For the full ingredients list see the recipe card below.

Butter - Adds richness and creates that soft, tender texture.

Sugar - Sweetens the cake and helps create a delicate crumb.

Whole Milk Ricotta Cheese - Our secret ingredient, adding the richness of the ricotta helps make this cake super moist and creamy.

Eggs - Help bind everything together and add structure.

Vanilla Extract - Brings a warm, sweet depth of flavor.

Almond Extract - A subtle nutty touch that pairs beautifully with lemon.

Lemon Zest & Juice - Fresh lemon juice and zest give the cake its bright, tangy citrus flavor.

All-Purpose Flour - Provides structure while keeping the cake light.

Baking Powder & Baking Soda - Give the cake its lift and perfectly soft texture.

Salt - Just a little to balance the sweetness and enhance flavors.

Powdered Sugar, Lemon Slices, Fresh Berries, and Edible Flowers (Optional) - For a gorgeous garnish!

How to make an Italian lemon ricotta cake

Making this lemon and ricotta cake is a breeze! Here's the easy step by step.

1. Place room temperature butter and sugar in a large bowl of an electric mixer with paddle attachment.
2. Beat the mixture until combined. Add ricotta cheese.
3. Continue beating until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating in between.
4. Add extracts, lemon juice, and lemon zest and beat until combined.
5. Mix flour, baking powder, baking soda and salt in a small bowl. Add flour mixture to liquid ingredients.
6. Fold in gently with a rubber spatula. Mix only until combined to keep cake tender.

Pro Tip: Using both baking powder and baking soda helps provide a better rise, a light and fluffy texture, and more balanced flavor.

7. Pour cake batter into a 9" greased springform pan lined with parchment paper on the bottom.
8. Bake at 350°F for 45-55 minutes. It is done when you stick a toothpick into the center of the cake and it comes out clean or with just a few moist crumbs. Remove the cake from the oven and leave it in the pan for 15 minutes then remove the sides and bottom of the pan. Let the cake cool the remainder of the way on a wire rack. Once cool, dust with powdered sugar. I used a doily to make a pretty pattern on top of the cake.

Top your lemon and ricotta cake with whipped cream and fresh berries or serve it just the way it is with just powdered sugar and a fork to enjoy it. It's best at room temperature so take it out of the refrigerator about 30 minutes prior to serving.

Recipe tips for success

Use Full-Fat Ricotta - This keeps the cake extra creamy and moist. Low-fat ricotta won't give the same rich texture.

Don't Overmix - Stir the dry ingredients in gently until just combined to keep the cake soft. Overmixing can make it dense.

Check for Doneness - Every oven is different, so start checking the cake at 45 minutes. A toothpick should come out clean or with just a few moist crumbs.

Let It Cool Completely - This cake tastes even better once it's had time to settle, so don't rush it!

Recipe variations to make it your own

Want to switch things up? Try these fun variations!

• Almonds - Add ⅓ cup of chopped almonds to the batter and sprinkle slivered almonds on top before serving.
• Berries - Fold in ½ cup of fresh blueberries, raspberries, or blackberries for a fruity twist.
• Glazed Version - Instead of powdered sugar, drizzle the cooled cake with a simple lemon glaze made of powdered sugar and lemon juice.

How to store the cake

Storing: Keep your tender ricotta cake covered at room temperature for up to 2 days. If you want it to last longer, store it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.

Freezing: This cake freezes beautifully! Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and bring it to room temperature before serving.