You want a dessert that looks fancy, tastes luxurious, and requires zero culinary wizardry? This is it. The lemon ricotta cake is rich but not heavy, bright but not sour, sweet but not cloying—the ultimate cheat code for impressing guests or just yourself.
It’s the kind of cake that makes people think you studied pastry in Rome. Spoiler: you didn’t. You just followed a smart recipe and squeezed a couple lemons like a boss.
What Makes This Recipe So Good
- Crazy-moist crumb: Ricotta and olive oil keep the cake tender for days—no dry, sad slices here.
- Big lemon energy: Zest and juice bring aroma, brightness, and that Italian bakery vibe.
- One bowl-ish: Minimal dishes, maximum payoff.
A hand mixer is nice, but a whisk works too.
- Versatile: Breakfast, brunch, dessert, midnight snack—this cake doesn’t judge.
- Make-ahead friendly: Tastes even better the next day as the flavors mingle.
What Goes Into This Recipe – Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240g) whole-milk ricotta, well-stirred
- 1/2 cup (120ml) extra-virgin olive oil (or neutral oil for a milder flavor)
- Zest of 2 large lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons limoncello
- Optional topping: powdered sugar, whipped cream, or fresh berries
The Method – Instructions
- Prep the pan: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment. Lightly flour the sides.
- Whisk dries: In a bowl, combine flour, baking powder, and salt.
Set aside.
- Flavor the sugar: In a large bowl, rub lemon zest into the sugar with your fingers until it smells like a lemon grove. Add eggs and whisk until pale and slightly thick, 60–90 seconds.
- Blend wet ingredients: Whisk in ricotta until smooth, then olive oil, lemon juice, vanilla, and limoncello (if using). The batter should be silky.
- Combine: Add dry ingredients to wet and fold gently until just combined.
Don’t overmix; a few small lumps are fine.
- Bake: Pour batter into the pan, smooth the top, and bake 35–45 minutes, until golden and a toothpick comes out with a few moist crumbs.
- Cool smart: Rest 15 minutes in the pan, then invert onto a rack, peel parchment, and cool completely.
- Finish: Dust with powdered sugar or top with lightly sweetened whipped cream and berries. Slice and enjoy your victory.
Preservation Guide
- Room temp: Store covered for up to 2 days. It stays moist—thank you, ricotta.
- Fridge: Up to 5 days, tightly wrapped.
Bring to room temp before serving for best texture.
- Freeze: Wrap slices in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge.
Why This is Good for You
- Protein boost: Ricotta adds protein and a creamy texture without needing heavy frosting.
- Olive oil fats: Heart-friendly monounsaturated fats that also keep the crumb tender.
- Lemon perks: Bright flavor means you can keep the sugar moderate while still getting big taste, IMO.
Pitfalls to Watch Out For
- Cold ingredients: Cold eggs or ricotta can cause a dense cake.
Room temp is key.
- Overmixing: This toughens the crumb. Fold gently once the flour goes in.
- Underbaking: A jiggly center is not the vibe. Look for golden edges and a clean-ish tester.
- Too much juice: Extra lemon juice throws off the structure.
Stick to the measured amount.
- Skipping the zest-sugar rub: That step extracts maximum lemon oils. It’s free flavor—take it.
Recipe Variations
- Blueberry Lemon: Fold in 1 cup fresh blueberries tossed with 1 teaspoon flour before baking.
- Poppy Seed Twist: Add 1 tablespoon poppy seeds for subtle crunch and bakery charm.
- Almond Lemon: Swap 1/2 cup flour for almond flour and add 1/2 teaspoon almond extract.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Texture stays tender, FYI.
- Citrus Medley: Mix lemon with a little orange or Meyer lemon for layered aroma.
FAQ
Can I use part-skim ricotta?
Yes, but whole-milk ricotta delivers a richer, softer crumb.
Part-skim works in a pinch; just avoid watery brands.
Do I need a mixer?
No. A whisk and a strong wrist are enough. A hand mixer makes the egg-sugar step faster, but it’s optional.
Can I replace olive oil with butter?
You can swap in 1/2 cup melted, cooled unsalted butter.
Expect a slightly firmer crumb and a more “cake shop” flavor.
What if my ricotta is watery?
Drain it in a fine sieve for 15–20 minutes. Excess moisture can make the cake gummy—hard pass.
How do I make it more lemony?
Add an extra teaspoon of zest and a teaspoon of lemon extract, or brush the warm cake with a light limoncello syrup.
Wrapping Up
This Italian lemon ricotta cake recipe is your shortcut to bakery-level elegance with weeknight effort. It’s bright, plush, and unfussy—the kind of dessert that wins compliments and mysteriously vanishes.
Bake it once, and it becomes a house signature. Your only problem? Keeping a slice for yourself.
