Looking for a dessert that is soft, creamy, and full of fresh lemon flavor? This Lemon Ricotta Cake is an easy Italian-inspired treat made with ricotta cheese, fresh lemon, eggs, and just a small amount of flour.
Unlike traditional cakes, this one has a wonderfully moist center and a delicate texture that stays delicious even the next day. It's simple enough for an everyday dessert but elegant enough for guests.
Why You'll Love This Lemon Ricotta Cake
- Soft and creamy texture
- Fresh lemon flavor
- Made with simple ingredients
- No butter required
- Easy to prepare
- Perfect for breakfast, dessert, or afternoon tea
- Delicious served chilled or at room temperature
Ingredients
- 10½ oz (300 g) ricotta cheese, well drained
- 3 large eggs
- ½ cup (100 g) sugar
- ⅓ cup (50 g) all-purpose flour
- 2 tablespoons vegetable oil
- 1 fresh lemon, zest and juice
- Powdered sugar, for serving
How to Make Lemon Ricotta Cake
1. Prepare the Ricotta
Place the ricotta in a fine-mesh strainer and allow any excess liquid to drain.
This step is important because very wet ricotta can make the cake too soft and prevent it from setting properly.
2. Whip the Eggs and Sugar
Add the eggs and sugar to a large mixing bowl.
Beat for several minutes until the mixture becomes lighter, smooth, and slightly fluffy.
3. Add the Ricotta
Add the drained ricotta gradually and mix until the batter becomes creamy and mostly smooth.
Don't worry if the ricotta leaves a few tiny soft pieces—they add to the texture of the finished cake.
4. Add Lemon and Oil
Pour in the vegetable oil, then add the freshly grated lemon zest and lemon juice.
Mix gently until everything is evenly combined.
For the best flavor, use a fresh lemon with a fragrant zest.
5. Fold in the Flour
Sift the flour into the bowl and gently mix just until incorporated.
Avoid overmixing, since this can make the finished cake heavier.
6. Bake
Preheat the oven to 340°F (170°C).
Pour the batter into a greased and parchment-lined 7–8 inch (18–20 cm) round cake pan.
Smooth the top and bake for approximately 45 minutes, or until the cake is set and lightly golden around the edges.
7. Cool Completely
Remove the cake from the oven and let it cool completely before removing it from the pan.
The center will become firmer as it cools.
Dust lightly with powdered sugar before serving.
Tips for the Best Ricotta Cake
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