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Home » Course » Dessert » Italian Lemon Ricotta Cake Recipe

Published: Apr 2, 2022 by Veronika's Kitchen * This post may contain affiliate links

Italian Lemon Ricotta Cake Recipe

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This is the best rich and moist Italian Lemon Ricotta Cake, topped with whipped cream and fresh berries! Is super easy to make and will be perfect for any Spring/Summer party!

A slice of Italian Lemon Ricotta Cake on a plate with a fork and fresh berries.

Make this amazing Italian Lemon Ricotta Cake! It’s a rich and moist dessert, that is served with whipped cream and fresh berries. It will be perfect for a Spring/Summer celebration event that everyone will love!

Because we use ricotta cheese, this cake will be denser than your traditional cake. Although, thanks to whipping the cheese for a long time, until it’s light and airy, we still are able to create a lighter crumbly texture.

Lemon provides a nice touch, making the flavors bright. Whipped cream and berries help to balance all the flavors and texture, creating a beautiful dessert that will be a show stopper at any celebration.

A slice of Italian Lemon Ricotta Cake on a plate with a fork and fresh berries.

Why you will love this recipe

  • Easy to make. This is really such a simple recipe to make even if you are a beginner baker! As long as you whip the ricotta cheese well enough, your cake will come out perfectly moist and light.
  • It’s all about the flavor! This is a great Spring/Summer dessert with bright lemon tang, rich but light cake, which is topped with whipped cream and fresh berries.
Ingredients for Italian Lemon Ricotta cake in separate bowls.

How to make it

Preheat the oven to 350°F. Grease a 9-inch baking pan with butter and line with parchment paper. Set aside.

In a medium mixing bowl, whisk dry ingredients (1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt) and set aside.

Process photos of adding flour, baking soda and baking powder to a bowl.

In a large mixing bowl add 1 ½ sticks butter and 1 cup sugar. Beat with a stand mixer for a few minutes, until light and fluffy for about 5 minutes.

Process photos of mixing butter and eggs with a hand mixer.

Then add 1 ½ cups ricotta cheese and whip again for 5-8 minutes, until light and airy.

Process photos of adding ricotta cheese to the whipped butter with sugar.

Add 3 eggs, lemon zest and juice, and 1 tsp vanilla extract and mix again.

Process photos of adding eggs, lemon zest and juice to the cake batter.

Add dry ingredients, and using a spatula, fold it in.

Process photos of adding dry ingredients to the cake batter.

Pour the batter in a pre-greased cake pan. Bake at 350°F for about 45 minutes or until a toothpick inserted in the center comes out clean.

When done, take out of the oven and let sit on the counter for 10 minutes. Then remove the cake from the pan, peeling off the parchment paper from the bottom. Transfer to a wire rack and let cool off completely.

Lemon ricotta cake in a baking pan before and after baking.

Tips and Tricks

  • The main trick to make this cake light and airy, we need to whip ricotta cheese with butter and sugar very well for at least 5-8 minutes. If you skip this step, the cake will come out much denser (but still tasty).
  • If your lemons are not very “lemony”, you can easily add lemon zest from 2 lemons to enhance the flavor.
  • It’s important for the ingredients (like butter, ricotta cheese, and eggs) to be room temperature. This way, when you mix them together, they will blend smoothly, without being grainy.
Process photos of dusting powdered sugar over a cake.

Frequently Asked Questions

What type of ricotta shall I use in this recipe?

While you can use skim ricotta, full fat variety will work the best in this recipe and provide more moisture.

Can I make a layered cake with this cake?

Yes! You can simply make a double batch and bake 2 separate cakes.

How to serve Italian Lemon Ricotta Cake?

You can serve it by simply sprinkling with some powder sugar or top with some whipped cream and fresh berries (like raspberries, blueberries, or strawberries).

How to store?

You can refrigerate it for up to 5 days. When ready to serve, just leave it on the counter for about 20 minutes to get to the room temperature and soften up.

A slice of Italian Lemon Ricotta Cake on a plate with a fork and fresh berries.

More Dessert Ideas:

  • Baked Apples Recipe
  • Vanilla Strawberry Cake
  • Strawberry Panna Cotta
  • No Bake Strawberry Cheesecake
  • Tart Lemon Curd
  • Chocolate Cake from Scratch
  • Mixed Berry Puff Pastry Tarts
A slice of Italian Lemon Ricotta Cake on a plate with a fork and fresh berries.
Print Recipe
5 from 8 votes

Italian Lemon Ricotta Cake Recipe

This is the best rich and moist Italian Lemon Ricotta Cake, topped with whipped cream and fresh berries! Is super easy to make and will be perfect for any Spring/Summer party!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Italian
Servings: 12 people
Calories: 293kcal
Author: Veronika’s Kitchen

Ingredients

  • ¾ cup unsalted butter room temperature, (1 ½ sticks)
  • 1 cup granulated sugar
  • 1 ½ cups ricotta cheese room temperature
  • 3 large eggs room temperature
  • 1 large lemon zest and juices
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350°F. Grease a 9-inch baking pan with butter and line with parchment paper. Set aside.
  • In a medium mixing bowl, whisk dry ingredients (1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt) and set aside.
  • In a large mixing bowl add 1 ½ sticks butter and 1 cup sugar. Beat with a stand mixer for a few minutes, until light and fluffy for about 5 minutes.
  • Then add 1 ½ cups ricotta cheese and whip again for 5-8 minutes, until light and airy.
  • Add 3 eggs, lemon zest and juice, and 1 tsp vanilla extract and mix again.
  • Add dry ingredients, and using a spatula, fold it in.
  • Pour the batter in a pre-greased cake pan. Bake at 350°F for about 45 minutes or until a toothpick inserted in the center comes out clean.
  • When done, take out of the oven and let sit on the counter for 10 minutes. Then remove the cake from the pan, peeling off the parchment paper from the bottom. Transfer to a wire rack and let cool off completely.

Notes

  • The main trick to make this cake light and airy, we need to whip ricotta cheese with butter and sugar very well for at least 5-8 minutes. If you skip this step, the cake will come out much denser (but still tasty).
  • If your lemons are not very “lemony”, you can easily add lemon zest from 2 lemons to enhance the flavor.
  • It’s important for the ingredients (like butter, ricotta cheese, and eggs) to be room temperature. This way, when you mix them together, they will blend smoothly, without being grainy.
  • You can refrigerate it for up to 5 days.

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 155mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 551IU | Calcium: 86mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

Comments

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    Recipe Rating




  1. RJ says

    November 15, 2022 at 10:28 am

    Hi! Can I make this without lemons? What should I substitute for the lemon juice?

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:28 pm

      Hi RJ. Lemon provides additional flavor to the cake. If you want, you can skip it and just add an extra splash of vanilla extract.

      Reply
  2. Silvia says

    April 25, 2022 at 12:19 am

    5 stars
    The instructions were so easy to follow, I whipped the ricotta with the butter and sugar as you mentioned and it turned out soft, airy and moist. So delicious.

    Reply
  3. LaKita says

    April 24, 2022 at 9:29 pm

    5 stars
    This ricotta cake is so moist, rich, and delicious. It was so simple to make and did not last long in my home.

    Reply
  4. Katie Crenshaw says

    April 24, 2022 at 5:16 pm

    5 stars
    I made this for dessert last night. It had the perfect texture and flavor! Everyone loved it. This is definitely a keeper recipe to make again.

    Reply
  5. Ksenia says

    April 24, 2022 at 1:54 pm

    5 stars
    I love simple, airy cakes like this one! Served it with powdered sugar and fresh berries, and my whole house was in love with it. This is a cake simple enough to make on a weekday and good enough to serve for company

    Reply
  6. Amy Liu Dong says

    April 24, 2022 at 10:34 am

    5 stars
    Awesome cake, it looks so delicious and yummy. An instant favorite for all ages. The best part is that it’s easy to prepare and bake. Loved it!

    Reply
  7. Devan says

    April 23, 2022 at 2:21 am

    5 stars
    We tried this cake the other night (we both LOVE ricotta) and it was so soft and DELICIOUS! Thanks for the easy-to-follow instructions and we’ll definitely be trying this one again.

    Reply
  8. Jamie says

    April 22, 2022 at 7:48 pm

    5 stars
    I love lemon flavored desserts and this one did not disappoint! The ricotta was fantastic in this cake! I’ll be making this again!

    Reply
  9. Bernice says

    April 19, 2022 at 5:01 pm

    I love baking cakes with ricotta and I actually prefer the texture and moisture level to other styles of cakes. This was a simple cake recipe that baked up beautifully.

    Reply
  10. Gloria says

    April 18, 2022 at 10:35 am

    5 stars
    Ricotta is such a great cheese to work with. Perfect in sweet and savoury recipes. This cake looks amazing and will be a hit with my dinner guests.

    Reply

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