Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake Recipe tastes bright and citrusy with a plush, custard-like crumb and a hint of creamy richness from ricotta. It suits anyone who wants an easy, elegant Italian dessert for brunch or dinner, and the total time lands around 1 hour 10 minutes. I first baked this after a trip to the Amalfi Coast, and my family has not stopped requesting it.

Why You Should Try This Italian Lemon Ricotta Cake Recipe

This Italian Lemon Ricotta Cake Recipe gives bakery-style flavor with simple pantry ingredients. It bakes up tender, not too sweet, and it needs no frosting to shine.

Bright lemon aroma, plush crumb, and a silky ricotta finish made this my go-to cake for brunch and birthdays ★★★★★

Ingredients You’ll Need

• 1 1/2 cups (195 g) all-purpose flour (spoon and level or weigh for accuracy; swap 1/4 cup with almond flour for a slightly denser, nutty crumb)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup (200 g) granulated sugar (reduce to 3/4 cup for a less sweet cake)
• 1/2 cup (113 g) unsalted butter, softened to room temp
• 15 ounces (425 g) whole-milk ricotta, room temp and well-drained if watery (brands like Galbani or Polly-O hold structure nicely)
• 3 large eggs, room temp
• 2 tablespoons finely grated lemon zest, from 2 to 3 lemons (use a Microplane; zest only the yellow part)
• 3 tablespoons fresh lemon juice (bottled works in a pinch; add 1/4 teaspoon lemon extract if your lemons taste mild)
• 1 teaspoon pure vanilla extract
• 1 tablespoon limoncello, optional (adds a gentle citrus lift; skip if you prefer)
• Powdered sugar, for dusting
• Optional: 1 tablespoon turbinado sugar to sprinkle on top for a light crunch

Yields: One 9-inch cake, about 10 servings.

Equipment

• 9-inch springform pan or 9-inch round cake pan with tall sides
• Parchment paper
• Stand mixer or hand mixer
• Mixing bowls, whisk, spatula
• Microplane zester and citrus juicer
• Cooling rack
• Kitchen scale, optional but helpful

How to Make Italian Lemon Ricotta Cake Recipe

Prep the pan and oven

• Heat the oven to 350°F or 175°C.
• Butter a 9-inch springform pan, line the bottom with parchment, then butter the parchment and sides.

Whisk the dry ingredients

• In a bowl, whisk flour, baking powder, and salt until combined. Set it aside.

Cream butter, ricotta, and sugar

• In a large bowl, beat the butter and sugar on medium speed for 2 to 3 minutes until the mixture looks pale and fluffy.
• Add the ricotta and beat for 1 minute until smooth and creamy.

Add eggs and flavor

• Beat in the eggs one at a time, mixing for 30 seconds after each.
• Mix in lemon zest, lemon juice, vanilla, and limoncello if using.

Fold in the dry ingredients

• Add the dry ingredients in two additions.
• Mix on low just until the batter looks smooth and no dry spots remain. Do not overmix.

Fill the pan and bake

• Scrape the batter into the pan and smooth the top. Sprinkle turbinado sugar on top if using.
• Bake for 45 to 55 minutes, until the top springs back and a tester comes out with a few moist crumbs.
• If the top browns early, tent the pan with foil around the 35-minute mark.

Cool and finish

• Cool the cake in the pan for 15 minutes, then run a knife around the edge and release the ring.
• Transfer the cake to a rack and cool to room temp.
• Dust with powdered sugar, slice, and serve.

Tips & Tricks

• Let all ingredients reach room temp for a smooth, even crumb.
• If the ricotta looks watery, drain it in a fine-mesh sieve for 15 to 30 minutes.
• Zest the lemons before you juice them to save your knuckles.
• Weigh the flour or spoon and level it to prevent a dense texture.
• Mix only until the flour disappears to keep the crumb tender.
• Use a light-colored pan to avoid an overly dark crust.
• Mild lemons? Add 1/4 teaspoon lemon extract for a flavor boost.
• Gluten-free swap: use a quality 1:1 baking blend and add 1 tablespoon almond flour for tenderness.
• Muffins bake in 18 to 22 minutes at 350°F; mini loaves bake in 28 to 32 minutes.

What to Serve with Italian Lemon Ricotta Cake Recipe

Dust the cake with powdered sugar and serve it with a spoonful of lightly sweetened whipped cream or mascarpone. Add fresh berries or a simple berry compote for color and brightness. Pair slices with espresso, cappuccino, hot black tea, or a chilled glass of Prosecco. If you want extra sparkle, drizzle warm slices with a tiny splash of limoncello syrup.

Make-Ahead and Storage

• Make-ahead: Bake the cake up to 2 days in advance. Keep it wrapped and undusted, then add powdered sugar right before serving.
• Room temp: Store covered at cool room temp for 1 day.
• Fridge: Wrap well and refrigerate for up to 5 days. Bring slices to room temp for the best texture or warm briefly.
• Freezer: Wrap slices or the whole cake tightly in plastic, then foil. Freeze for up to 2 months.
• Reheat: Warm slices in the microwave for 10 to 15 seconds or in a 300°F oven for 8 to 10 minutes until gently warmed.

Ally Sanders

Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake tastes bright and citrusy with a plush, custard-like crumb and a hint of creamy richness from ricotta. It’s an easy, elegant Italian dessert perfect for brunch or dinner.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10

Course: Dessert

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 15 ounces whole-milk ricotta, well drained and at room temperature
• 3 large eggs, room temperature
• 2 tablespoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 tablespoon limoncello
• Powdered sugar, for dusting
• 1 tablespoon turbinado sugar, for topping

Instructions

 

1. Preheat the oven to 350°F (175°C). Butter a 9-inch springform pan, line the bottom with parchment paper, then butter the parchment and sides.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. In a large mixing bowl, beat the butter and granulated sugar on medium speed for 2 to 3 minutes, until the mixture is pale and fluffy.
4. Add the ricotta to the butter mixture and beat for about 1 minute, until smooth and creamy.
5. Beat in the eggs one at a time, mixing for about 30 seconds after each addition.
6. Mix in the lemon zest, lemon juice, vanilla extract, and limoncello if using, until just combined.
7. Add the dry ingredients in two additions, mixing on low speed just until the batter is smooth and no dry spots remain. Do not overmix.
8. Scrape the batter into the prepared pan and smooth the top. Sprinkle the turbinado sugar over the surface if using.
9. Bake for 45 to 55 minutes, or until the top springs back lightly when touched and a tester inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 35 minutes.
10. Let the cake cool in the pan for 15 minutes. Run a knife around the edge, release the springform ring, and transfer the cake to a cooling rack to cool completely.
11. Once cooled to room temperature, dust the top generously with powdered sugar, slice, and serve.

Notes

Nutrition Information
Approximate per serving (1/10 of cake): 320–360 calories; fat 17–19 g; saturated fat 10–11 g; carbohydrates 34–38 g; fiber 0–1 g; sugars 20–24 g; protein 8–10 g; sodium 220–260 mg. Values are estimates and will vary based on specific brands, exact measurements, and any optional ingredients used.