You’ll like this recipe because it’s a rich, moist, and easy-to-make cake that is an authentic Italian delicacy made in your kitchen. It is filled with lemon flavor and creamy ricotta. Although this simple lemon ricotta cake appears modest, the flavor is incredible! Think of it as an Italian cheesecake!

What is Italian Lemon Ricotta Cake?

Lemon ricotta cake has a texture that is somewhat denser and less sweet than classic lemon cake. It is a typical Italian dessert that is frequently eaten as a dessert or with fruits for breakfast.

Even though the recipe’s origins are in Sicily, regional variations are common. It’s the ideal dessert for spring and summer since it’s so very moist and has a dense but fluffy texture, regardless of what part of Italy serves it.

This cake is typically kept on counters in Italian restaurants on glass pedestals. It’s a sociable cake that goes well with a warm cup of coffee or as a snack. In addition, the cake stays well both at room temperature and in the refrigerator. And the ricotta ensures that it stays moist and flavorful.

Ingredients you’ll need

The recipe card is located at the end of the post and contains the complete list of ingredients with measurements and instructions. Keep the ingredients at room temperature for the best results.

Ricotta cheese – Ricotta cheese from the grocery store is ideal since it has a creamy cheesecake feel and is made with whole milk and full fat. Furthermore, it is usually less watery; if yours is, check the notes about straining.

Lemon: Use the juice and the zest to get the most flavor out of those fresh lemons. And nothing beats the taste of fresh lemon juice!

Butter – Butter at room temperature will blend more efficiently and provide a smooth and creamy texture. I like salted butter, but unsalted butter may still be used; add an extra pinch of salt.

Sugar –  Although I prefer pure cane sugar, regular white sugar works just as well.

Eggs – Keep the eggs at room temperature before using them. If you forget, put the eggs in a bowl of warm (not hot) water for 6 to 7 minutes.

Sour Cream: Instead of sour cream, you can also use Greek yogurt for an even tangier taste.

Vanilla Extract – pure vanilla extract brings Ricotta cake’s lemon and other tastes to life.

Baking soda and salt – Baking soda and salt are essential aspects of every cake recipe.

All-Purpose Flour – I use all-purpose flour that is organic and unbleached.

Traditional desserts from Italy

One of the delectable traditional Italian sweets is this lemon ricotta cake. You’ll discover that a lot of Italian sweets have a cheese basis (like ricotta or mascarpone) and include citrus or fruit tastes. These pastries will also have an anise or almond (amaretto) flavor.

Here are some other traditional Italian desserts that are suitable for any celebration:

Traditional Sicilian Cassata Cake

Italian Sponge Cake Easy Recipe (Pan di Spagna)

Authentic Maritozzi (Italian Sweet Bun)

Famous Sicilian Cannoli Authentic Recipe

Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake is flavorful, fluffy, and lightweight. You’re going to like this classic Italian dessert made with fresh lemon and lovely ricotta cheese, which is particularly delicious when served as a morning or brunch treat.

Prep Time: 10 minutes

Cook Time: 50 minutes

Calories: 220 per serving

Ingredients

• ½ stick (4 Tbsp) unsalted butter, softened

• 1 ½ cups granulated sugar

• 1 lemon, zested and juiced

• 16 oz (about 2 cups) whole milk ricotta cheese

• 3 large eggs

• 1 tsp vanilla extract

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ cups all-purpose flour

• Powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then dust lightly with powdered sugar or flour. Set aside.

2. Cream the butter and sugar in a large mixing bowl until light and fluffy, about 2–3 minutes (a hand mixer makes this easy).

3. Add the ricotta and beat for another 3–4 minutes, until the mixture is smooth and creamy.

4. Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla, lemon zest, and lemon juice.

5. Sprinkle in the baking soda and salt, then add the flour. Mix gently just until combined—don’t overmix. Scrape the sides of the bowl as needed.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 40–50 minutes, or until the cake is golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

8. Cool in the pan for about 15 minutes, then carefully run a knife around the edge and remove the sides of the pan. Let the cake cool completely on a wire rack.

9. Dust with powdered sugar before serving, if you’d like. Slice and enjoy!

Notes & Tips

• For an extra lemony flavor, add an extra half lemon’s zest.

• If your ricotta is especially wet, you can drain it in a fine mesh strainer for 20–30 minutes before using.

• This cake is great served chilled or at room temperature.

Share the image below on your Pinterest board if you like this Italian Lemon Ricotta Cake!