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66 Comments

Easy Italian Ricotta Cake

Kathleen

by Kathleen Pope Jul 28, 2023

Jump to Recipe

Long pin for the best Italian Lemon Ricotta Cake with images of slices of ricotta cake and whole cakes as well, whipped cream and berries as garnish.
Pin for super moist Italian Lemon Ricotta cake top image of slice of cake with whipped cream and berries, bottom image of whole cake with slice missing.
Pin for the best Italian lemon ricotta cake with slice on plate garnished with whipped cream, strawberries and blueberries.
Pin for the best Lemon Ricotta Cake with image of whole cake on plate and slice of ricotta cake on plate garnished with whipped cream and berries.

Searching for the best Italian Lemon Ricotta Cake? This easy recipe blends zesty lemons and creamy ricotta for a light, moist cake full of flavor. Unlock my secret to achieving the perfect texture and wow your family with this foolproof dessert!

One reader raved; “Excellent flavor and texture. Easy.
I’ve added it to my favorites.” – Nancy

Lemon ricotta cake recipe slice on white plate with forks behind, cake is decorated with whipped cream and berries.
This post may contain affiliate links. Read my disclosure & privacy policy.

I’ve made this Italian Lemon Ricotta Cake countless times—it’s my go-to dessert to bring when sharing a meal with friends. The best part? It’s not fussy at all, but the flavor and texture are unbeatable.

My Secrets to the Perfect Ricotta Cake

  • Bring ingredients to room temperature: Especially the ricotta cheese and the eggs. This usually takes about 30-60 minutes. Room temperature ingredients blend together more smoothly, giving the cake a soft, light crumb that melts in your mouth.
  • Avoid overmixing the batter: Mix just until everything is combined to keep that light, airy texture.
  • Gluten-free version: Swap regular flour for almond flour, and it bakes up beautifully. I’ve made it this way oodles of times.
  • Sugar-free (low-carb) version: Use a natural sweetener like monk fruit along with almond flour, and you’ve got a slam-dunk low-carb Italian lemon cake. Total winner!
  • High-altitude baking: No worries if you’re baking at high altitude! I’ve included easy conversions so your cake turns out perfectly every time.

This cake is a hit every time I make it, and I’ve prepared it numerous times using all of these variations for friends and family with dietary restrictions. Once you try it, you’ll see why. It’s easy to make, full of fresh lemon flavor, and perfect for any occasion! It’s unassuming yet packs a punch of incredible flavor.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Why You Will Love This Italian Lemon Cake
  • Ricotta Cake Recipe Ingredients
  • How to Make Italian Ricotta Cake
  • Lemon Ricotta Cake Recipe Tips
  • Getting the most out of your lemons
  • Italian Lemon Cake Variations and Substitutions
  • High Altitude Lemon Ricotta Cake
  • Gluten-Free Ricotta Cake Recipe
  • Storing Leftover Ricotta Cake
  • Frequently Asked Questions
  • Best main dishes to serve with your ricotta cake recipe
  • More Italian Recipes for an Authentic Italian Meal
  • Ricotta Cake Recipe
    • Gluten-Free Easy Ricotta Cake
    • Low-Carb Lemon Ricotta Cake (Keto)
Italian Lemon Ricotta Cake Recipe with slice removed and decorated with fresh strawberries, lemon rind and blueberries.

Why You Will Love This Italian Lemon Cake

  • Breakfast or Dessert | Choose this recipe for dessert, then have it the next morning too. Or serve it at your next luncheon or brunch gathering.
  • Make-Ahead | Cheesecakes can be made ahead and dusted with powdered sugar before serving.
  • Moist Texture | A dry cake is no good. This perfect Italian dessert does not disappoint. I actually believe it tastes better the next day.
Top down shot of wedge of lemon ricotta cake slice on plate with gold fork and whipped cream.

Ricotta Cake Recipe Ingredients

  • Butter | Room temperature butter will mix easier and yields that creamy texture, I use salted butter, but you can also use unsalted butter, just add additional ⅛ teaspoon of salt.
  • Sugar | I like to use all-natural cane sugar, but regular white sugar is just fine.
  • Ricotta Cheese | Whole milk ricotta with full fat for that creamy cheesecake texture – from the grocery store is perfect. Plus it tends to be less watery, see notes about straining if yours if watery.
  • Eggs | Bring large eggs to room temperature before adding them in, if you forgot, simply immerse eggs in bowl with warm (not hot) water for 5-7 minutes.
  • Sour Cream | You can also use Greek yogurt instead to add an even more tangy flavor.
  • Rodelle Vanilla Extract | Pure vanilla wakes up the lemon and other flavors in the ricotta cake. 
  • Lemons | Get the most out of those fresh lemons and use both the juice and the fresh lemon zest. And fresh lemon juice is always the best!
  • Baking Soda and Kosher Salt | Key ingredients for any cake recipe.
  • All-Purpose Flour | I use organic, unbleached all-purpose flour.

Get the full recipe in the recipe card below.

Labeled ingredients for Italian Lemon Ricotta Cake recipe.
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Rodelle Vanilla 

Rodelle Pure Vanilla Extract is hand-crafted with the highest-quality Bourbon vanilla beans. And it is Gluten-Free! I love the richness of Rodelle vanilla products!

Rodelle Vanilla with Italian Lemon Ricotta Cake on platter.

La Tourangelle Baking Spray

La Tourangelle baking spray is gluten-free and all-natural with only 2 ingredients- oil and lecithin. This quality baking spray makes your cakes come out without sticking and no chemical additives. Unlike other non-stick sprays that occasionally still stick, La Tourangelle does not! Cakes, cupcakes, quick breads come out clean every time!

Equipment

The only true special equipment you need is a springform pan, use an 8 or 9 inch springform pan.

However, an off-set spatula, a powdered sugar shaker and a cake server will come in handy as well!

How to Make Italian Ricotta Cake

  1. Start with a 350° F (177°C) preheated oven and use baking spray or butter to grease the springform pan. I also line my pan with a round of parchment paper. Then dust the greased pan with powdered sugar or a light flour dusting. I used a 9″ springform pan because it releases from the edges so well.
  2. In a large bowl of your stand mixer (or in a large mixing bowl using an electric hand mixer), on medium speed cream the wet ingredients, starting with the room temperature butter, adding in the sugar, and scraping the sides with a rubber spatula. Beat well about 2-4 minutes.
Prepare springform pan with La Tourangelle baking spray.
Spray springform pan
Cream  butter and sugar in mixer well.
Cream butter and sugar well
Whisk dry ingredients together, set aside.
Whisk together dry ingredients

3. Add ricotta cheese and sour cream and blend until light and fluffy, about 4-5 minutes.
4. Now add the eggs one at a time; then the vanilla, lemon zest, and lemon juice to the mixing bowl and cream. 

Add ricotta cheese to butter and sugar mixture.
Mix in Ricotta cheese until fluffy
Add eggs one at a time and beat well.
Add eggs one at a time mixing well
Add Rodelle vanilla to batter.
Pour in vanilla extract
Adding lemon juice and lemon zest to ricotta mixture.
Add lemon juice and zest

5. In a medium bowl, add the dry ingredients and whisk. That way, there are no clumps of salt or soda. Add the flour mixture into the mixer a scant one cup at a time on low speed.
6. Now you are ready to add the lemon ricotta cake batter to the prepared pan, place it in the oven and bake until golden.

  • At this point, your batter will look curdled, don’t worry; it will all come together beautifully!
Ricotta cake batter looking curdled before adding flour mixture.
Batter will look curdled
Adding flour mixture to ricotta cake batter.
Pour in flour mixture until just combined
Italian Lemon Ricotta Cake in springform pan ready for oven.
Smooth cake into prepared springform pan

7. When the cake is perfectly cooked and golden, take the cake out of the oven and place the pan on a wire rack. Let the cake cool in the pan for 15 minutes before you remove the pan’s collar.

8. Finally, dust the cooled cake with powdered sugar. A fine colander works well to sift the sugar and allow it to sprinkle evenly on the cake.

Baked Lemon ricotta cake on wire rack.

Lemon Ricotta Cake Recipe Tips

  • Like all cheesecakes, they can be finicky at times. The first few times making this cake, I took it out too soon. It looked gorgeous until it cooled, then sunk slightly in the middle. Bringing my ingredients up to room temperature helped to reduce this problem, as well as baking a little longer. However; it tasted amazing each and every time!
  • If using an 8 or 9″ inch springform pan, you will need to adjust the baking time a little longer, closer to 60 minutes. If you see the cake browning too much, lay a sheet of aluminum foil over the top.
  • I dare say this cake is even better the next day. Cool the cake completely and then wrap in plastic wrap and refrigerate overnight, something quite magical happens.
Dusting the cake with powdered sugar before serving.

You can serve the cake warm or cooled, and be sure to top it with your favorite toppings. Try fresh whipped cream with some fresh lemon zest and your favorite berries.

Getting the most out of your lemons

  • Here are my best tips for zesting and juicing lemons. Keep in mind that each lemon yields approximately 2 ½ – 3 tablespoons of lemony tart juice.
  • Zesting Lemons | It is much easier to zest your lemons before cutting them in half to juice them. Wash and dry lemons before zesting, and do not zest too far down; the white part called the pith is bitter.
  • Juicing Lemons | To get more juice from your lemon, place the lemon on a cutting board or counter and firmly roll with the palm of your hand until it starts to yield slightly. You can also try putting lemon in the microwave for about 10 seconds, then roll and squeeze.

Italian Lemon Cake Variations and Substitutions

  • Flavorings | You can change the recipe for your taste like they do in Italy by switching the vanilla to almond extract for a delicious almond ricotta cake. Also, consider adding Amaretto or Frangelico to the cake batter for a nice twist.
  • Lemon Blueberry Ricotta Cake | Add fresh or frozen berries tossed in a tablespoon of the flour mixture and then hand fold into the batter. The flour will help them not sink to the pan’s bottom when baking.
  • Rhubarb Ricotta Cake | during rhubarb season this would be a fabulous add in, keep the lemons and add 1-1 ½ cups of chopped rhubarb that has been tossed in some of the flour mixture. Try my Rhubarb Bread or rhubarb cake too!
  • Sugar Crust | Sprinkle coarse sugar (like demerara) on top before baking for a crunchy sweet crust on top of the cake.
  • Toppings | Forgo the powdered sugar and instead add a lemon glaze to the warm cake. Mix together 1 cup powdered sugar and 1-2 tablespoons lemon juice. Or you could also top with a dollop of lemon curd.
  • Fresh Fig & Ricotta Cake | Try this Barefoot Contessa version of a ricotta cake. Keep the lemon juice and zest in there, and before baking, quarter eight large figs through the stem (stems removed), arrange the fresh figs on the cake and cut sides up. A delicious way to use fresh figs!
Lemon Ricotta Cake with slice removed and fresh lemons and powdered sugar in sifter nearby.

High Altitude Lemon Ricotta Cake

  • Reduce sugar to 1 ¼ cups
  • Increase all-purpose flour by 3 tablespoons
  • Bake as directed

Gluten-Free Ricotta Cake Recipe

This recipe adapts great to be gluten-free. Replace the regular flour with half Gluten-Free All-purpose flour (I like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1) and the other half with GF almond flour. It yields a moist crumb and a delicious gluten-free lemon ricotta cake.

Keto Lemon Ricotta Cake (Low-Carb)

I have made this cake numerous times as a keto cake, here are my tips. Use whole milk Ricotta, substitute the all-purpose flour with fine almond flour, and replace the sugar with Monk fruit golden sugar (my favorite). Bake just until a few moist crumbs stick to a skewer.

Slice of lemon ricotta cake on plate with whole cake in background, slice is topped with blueberries and strawberries along with a dollop of whipped cream.

Storing Leftover Ricotta Cake

Store on the counter wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerate for up to 7 days and may be frozen for 3 months.

Freezing: You can freeze your lemon ricotta cheesecake for around 2 months! Just make sure you cool the cake completely, then wrap it well in plastic wrap and seal it in an airtight container or a zippered freezer bag.

Frequently Asked Questions

How do I choose the best lemons?

Your lemons should be firm with smooth thinner skin. They should also yield to gentle pressure. If they are green, they are not ripe quite yet.

Where should I store my fresh lemons?

When you store lemons on the counter in a pretty bowl, they add color and seasonal style to the kitchen- but they dry out quickly. Store them in the fridge so they last longer.

In the fridge drawer, lemons keep a week to ten days. But in a plastic bag in the fridge, they can last up to a month!

What if the ricotta is watery?

You do not want watery ricotta in your cake. So, drain the cheese in a fine strainer and over a bowl first. You can do this overnight in the fridge.

What if I do not have a springform pan?

If you want to use a pan other than a springform, place parchment paper at the bottom of the pan for easier release. You can use almost any round cake pan in that case. When the cake cools a few minutes, run a knife along the sides of the pan to help it release when slicing.

Lemon ricotta cake slice on plate with whipped cream and garnished with blueberries and strawberries.

Best main dishes to serve with your ricotta cake recipe

Make it an all Italian night and enjoy some of my favorite classic (and easy) recipes.

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And that’s Italian – from my kitchen to yours!

Never overmix cake batter. This delicious cake recipe will become a fragile and dense cake, and it may even collapse. 

Lemon ricotta cake recipe with gold fork and bite on the fork, garnished with cream cheese and berries.

Pin for the best Italian lemon ricotta cake with slice on plate garnished with whipped cream, strawberries and blueberries.

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Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Lemon ricotta cake recipe slice on white plate with forks behind, cake is decorated with whipped cream and berries.

Ricotta Cake Recipe

5 from 23 readers
Author: Kathleen Pope
Prep Time: 12 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 7 minutes minutes
Servings: 12 servings
Print Pin SaveSaved!
Indulge in the exquisite flavors of our Italian Lemon Ricotta Cake. Savor the perfect blend of Italian cheesecake goodness in every bite. The essence of Italy is in this delightful ricotta cake.

Equipment

  • USA Springform Pan

Ingredients 
US Customary – Metric

  • ยพ cup salted butter softened, I used European butter so good
  • 1 ½ cups sugar I used all-natural cane sugar, white sugar is okay too
  • 15 ounces ricotta cheese whole milk, room temperature
  • 2 tablespoons sour cream or Greek yogurt
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 large lemon zested
  • 2 ½-3 tablespoons lemon juice fresh squeezed, from one lemon
  • ยฝ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups all-purpose flour see notes for high altitude adjustments
  • powdered sugar for dusting
Get Recipe Ingredients

Instructions

  • Preheat oven to 350 degrees (see notes for high altitude) and butter or spray using baking spray an 8 or 9” springform pan, then dust with flour or powdered sugar.
  • In a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes, longer if using all-natural cane sugar.
  • Scrape down sides, add ricotta cheese and sour cream and blend until light and fluffy, 4-5 minutes.
  • Add eggs one at a time, mixing for 30 seconds on medium speed until all eggs are incorporated. Pour in vanilla extract, lemon zest and lemon juice, mixing to combine.
  • Note: the mixture will look curdled; don’t worry, that’s how it should look, it will come together into a beautiful batter after adding the flour mixture.
  • Whisk together the flour, baking soda and salt, add ¼ – ⅓ cup at a time with mixer on low speed. After all the flour has been added, scrape down the sides of the bowl and mix until just combined – do not over mix.
  • Spoon batter into prepared pan, smoothing out so that batter is even, then giving the pan a few taps to settle the batter, removing any air bubbles. Bake for 45-65 minutes until the cake is set in the middle and a toothpick inserted comes out clean.
  • Remove to wire rack and cool for 15 minutes, then remove the collar from the pan and allow to cool completely on wire rack. Dust with powdered sugar if desired, just before serving.
  • Serve warm, room temperature or cooled – delicious anyway you look at it.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

High Altitude Instructions
  • Decrease sugar to 1 ¼ cups
  • Increase flour by 3 tablespoons
  • Bake at 350 degrees for dark pan, at 375 for light springform pan
Tips
Like all cheesecakes, they can be finicky at times, my first few times making this cake I took it out too soon, it looked gorgeous until it cooled, then sunk slightly in the middle. Bringing my ingredients up to room temperature helped to reduce this problem as well as baking a little longer. 
If using an 8” inch springform pan, you will need to bake the cake a little longer, closer to 60 minutes. If browning too much, lay a sheet of aluminum foil over the top.
Make Ahead & Storage
Great make ahead dessert, this dessert gets better with time! Store on counter wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerate up to 7 days and may be frozen up to 3 months. 
Variations
  • Replace Almond extract instead of vanilla
  • Add 1 cup fresh or frozen blueberries tossed in a tablespoon of the flour mixture and then hand fold into the batter. Other berries may also be used. 
  • Top with fresh figs, stems removed, guartered, laying the figs on top of the batter.
  • Sprinkle coarse sugar (Turbinado or Demerera) on top before baking
  • Serve with a little dollop of creme fraiche, whipped cream or just some berries.

Gluten-Free Easy Ricotta Cake

This recipe adapts well to be gluten-free. Replace the regular flour with half Gluten-Free All-purpose flour (I like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1) and the other half with GF almond flour. It will yield a moist crumb and a delicious gluten-free lemon ricotta cake.

Low-Carb Lemon Ricotta Cake (Keto)

I have made this many times as a low-carb dessert and it’s divine. Replace the flour with fine ground almond flour, the sugar with a Monk fruit sugar replacement, I like golden monkfruit from Lakanto. Bake until a toothpick inserted in the center comes out clean, start checking a few minutes earlier. Top with sugar-free whipped cream or powdered sugar replacement. 
 

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 283mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
Lemon ricotta cake recipe slice on white plate with forks behind, cake is decorated with whipped cream and berries.
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Nancy

    Tue, May 23, 2023 at 10:50 am

    5 stars
    Excellent flavor and texture. Easy.
    Iโ€™ve added it to my favorites.

    Reply
    • KathleenKathleen Pope

      Tue, May 23, 2023 at 6:16 pm

      Yay! Love hearing that, Nancy.

      Reply
  2. Dee

    Wed, Apr 19, 2023 at 2:10 am

    5 stars
    Wonderful recipe.
    I tried with 50 g less sugar and 1 tbls more lemon juice.
    Turned out just heavenly.
    We ate this cake cooled, topped with fresh strawberries and dollop of whipped cream

    Reply
    • KathleenKathleen Pope

      Wed, Apr 19, 2023 at 1:26 pm

      Ooh I love your twists, Dee!! Thank you for your kind words!

      Reply
  3. Katharine Warf

    Tue, Apr 11, 2023 at 4:41 pm

    5 stars
    Quote of the day on Easter…

    “I thought I was going to like that (other) cake better. But after tasting this lemon Ricotta Cake, boy was I wrong!”

    Thanks Kathleen for giving me a cake recipe that all 10 guests raved about.

    Reply
    • KathleenKathleen Pope

      Wed, Apr 12, 2023 at 6:11 am

      What a great quote! Itโ€™s a totally surprising cake, looks simple but the flavors and texture make you come back for more! Thanks so much Katharine! You made my day!

      Reply
  4. Kushigalu

    Mon, Mar 27, 2023 at 11:05 am

    5 stars
    WOW! WHat a gorgeous cake! I love the combination here. Thanks for sharing,

    Reply
    • KathleenKathleen Pope

      Mon, Mar 27, 2023 at 7:45 pm

      Thank you!

      Reply
  5. Hayley Dhanecha

    Mon, Mar 27, 2023 at 9:38 am

    5 stars
    Ooh I am so eager to try this cake over the next weekend! Lemon and ricotta both are my favourites. Thanks!

    Reply
    • KathleenKathleen Pope

      Mon, Mar 27, 2023 at 7:45 pm

      Hope you love it!

      Reply
  6. Kate

    Mon, Mar 27, 2023 at 9:35 am

    5 stars
    I love the texture of this zingy cake! So good.

    Reply
    • KathleenKathleen Pope

      Mon, Mar 27, 2023 at 7:45 pm

      Thank you, Kate!

      Reply
  7. Dannii

    Mon, Mar 27, 2023 at 9:34 am

    5 stars
    I love any kind of lemon dessert and this was incredible. So light and fluffy.

    Reply
    • KathleenKathleen Pope

      Mon, Mar 27, 2023 at 7:46 pm

      Thanks so much, Dannii!!

      Reply
  8. Roxy Buell

    Fri, Mar 10, 2023 at 6:23 am

    Haven’t made yet, but I certainly will as it looks incredible !!!
    Lemon ???? and Ricotta are Both favorites of mine. Thank You !!!

    Reply
    • KathleenKathleen Pope

      Fri, Mar 10, 2023 at 9:36 am

      I hope you love it!

      Reply
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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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