There’s something magical about the simplicity of Italian baking—where a few quality ingredients come together to create something utterly unforgettable. This Italian Lemon Ricotta Cake is a perfect example. Lusciously light, sweet but balanced with bright citrus, it’s the kind of cake that fits effortlessly into any occasion. Whether you’re serving it as a light dessert after dinner or enjoying a quiet moment with coffee, this cake brings a little sunshine to your plate all year round.
Why You’ll Love This Cake
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Lusciously Light: Ricotta cheese gives the cake a soft, delicate crumb—rich without being heavy, and perfectly moist with an airy finish.
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Easy to make: Minimal prep and pantry-friendly ingredients.
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Versatile: Serve it warm, cold, plain, or dressed up with berries or a glaze.
Ingredients You’ll Need
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¾ cup (1 ½ sticks) butter, softened
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1 ½ cups sugar
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15 oz whole milk ricotta cheese (drained well)
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3 large eggs
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1 tsp vanilla extract
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1 large lemon, zested and juiced
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½ tsp baking soda
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½ tsp salt
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1 ½ cups all-purpose flour
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Powdered sugar (for dusting, optional)
Baking Details
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Prep time: 15 minutes
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Cook time: 50–60 minutes
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Total time: 1 hour 15 minutes
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Servings: 12 slices of Italian sunshine
How to Make Italian Lemon Ricotta Cake
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for an easy release.
Step 2: Whip it Right
Beat the butter and sugar together for 3 to 4 minutes to infuse the batter with air, creating a tender, fluffy texture.
Step 3: Incorporate the Ricotta
Add the ricotta and mix until the batter is smooth and fully blended. Then, add the eggs one at a time, mixing well after each addition.
Step 4: Bring in the Brightness
Mix in the vanilla extract, along with the zest and juice of the lemon, to infuse the batter with fresh, vibrant flavor.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt until well mixed.
Step 6: Blend with Care
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing to keep the texture light.
Step 7: Time to Bake
Pour the batter into your prepared pan, level the top, and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool with Patience
Allow the cake to cool in the pan for 20 minutes before removing it. Then transfer to a wire rack to cool completely.
Serving Suggestions
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A dollop of whipped cream and fresh berries
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A drizzle of limoncello glaze
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Paired with espresso or herbal tea
Baking Tips
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Drain your ricotta well: Excess moisture can make the cake too dense.
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Go for Fresh: Always use freshly squeezed lemon juice. It offers a brightness and zing that bottled versions simply can’t match.
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Mix Gently: Once the flour is added, stir only until the ingredients are combined. Overmixing can make the cake dense.
Creative Variations
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Almond Infusion: For a richer, nuttier flavor, replace half the all-purpose flour with finely ground almond flour.
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Berry Delight: Fold in a cup of fresh blueberries or raspberries before baking.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend for an allergy-friendly treat.
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Nutritional Information (Per Serving)
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Calories: ~320
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Fat: 18g
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Carbs: 35g
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Protein: 6g
Final Thoughts
This Italian Lemon Ricotta Cake is more than just dessert—it’s a love letter to the art of baking. Its rich, moist crumb and zesty brightness make it a standout centerpiece for any gathering or a quiet afternoon treat. Whether you’re a seasoned baker or a curious newbie, this cake promises comfort, joy, and a taste of Italy in every bite.