Italian Lemon Ricotta Cake

Get ready to brighten your day with this zesty, fluffy Italian Lemon Ricotta Cake! Imagine biting into a cake that’s light as air but still incredibly moist, bursting with fresh lemon aroma and that subtle tang only ricotta can bring. This cake isn’t just a dessert—it’s like a little slice of sunny Italy right in your kitchen. The golden crust contrasts beautifully with the silky, creamy crumb inside, and the zing of lemon zest makes it refreshingly irresistible. Trust me, once you make this, you’ll find yourself reaching for seconds (and maybe thirds!). It’s perfect for any occasion but simple enough for a weekend treat. Let’s dive in—I can’t wait for you to taste this sunshine!

Quick Facts

• Yield: Serves 8–10
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Ingredients

For the Main Dish:

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 3 large eggs
• 1 cup whole milk ricotta cheese
• ½ cup vegetable or canola oil
• 2 tbsp finely grated lemon zest (about 2 large lemons)
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• 1 tsp pure vanilla extract

How I Make It

Step 1:

First things first: preheat your oven to 350°F and grease an 8-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure the baking powder and soda are well combined to help your cake rise evenly!

Step 2:

In a large bowl, beat the sugar and eggs until pale and slightly fluffy—this usually takes about 3 minutes with a hand mixer. This step adds some air to the batter, giving us that lovely light crumb.

Step 3:

Add the ricotta, oil, lemon zest, lemon juice, and vanilla to the eggs and sugar. Mix gently until everything is smooth and the batter is fragrant with that fresh citrus punch—it should smell incredible!

Step 4:

Gradually fold in the dry ingredients to the wet, using a rubber spatula. Be careful not to overmix here; the batter should be just combined and slightly thick but still pourable. Overmixing can make the cake dense.

Step 5:

Pour the batter into your prepared pan and smooth the top gently. Pop it in the oven for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6:

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. Serve warm or at room temperature—either way, it’s a delight. For an extra touch, dust with powdered sugar or a light lemon glaze.

Variations & Tips

• Swap lemon zest for orange zest if you want a sweeter citrus note.
• For a more indulgent cake, swirl in a couple tablespoons of mascarpone with the ricotta.
• Add ½ cup fresh blueberries to the batter for a fruity surprise.
• If your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 15 minutes to avoid a runny batter.
• Overmixing toughens a cake, so fold ingredients gently at the end.
• Use fresh lemons for the best zest and juice flavor; bottled lemon juice just won’t compare.

How I Like to Serve It

This cake is fantastic on a sunny afternoon with a cup of chilled iced tea or a bold espresso. It’s equally charming served as a light dessert with a dollop of whipped cream and fresh berries. For a festive brunch, pair it with other citrus treats like candied lemon peel or lemon curd on the side.

Notes

• Store leftover cake wrapped tightly at room temperature for up to 3 days or freeze for up to a month.
• Reheat gently in the microwave (about 15 seconds) to revive that fresh-baked taste without drying it out.

Closing: This cake always hits the sweet spot between light, moist, and bursting with lemony goodness—making it a forever favorite in my kitchen.