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A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe you can throw together in minutes!
You may have noticed that I'm kind of obsessed with one-bowl, no-mixer recipes like this Italian Lemon Ricotta Cake. I love that these cakes can be made in minutes and it's a win-win when they also elicit rave-worthy results. They're perfect for busy weekdays when you need a dessert in a hurry, as well as for dinner parties when there are a zillion other things to do to get ready.
If you're looking for a cake that's universally appealing, a lemon cake seems to always be really well received. I've been making this French Grandmothers Lemon Yogurt Cake for years and it never fails to receive wonderful reviews.
I decided a new lemon dessert was long overdue and this Lemon Ricotta Cake has been just as popular with guests around our table. It seems that even the die-hard chocolate lovers have fallen head-over-heels in love with this delicious citrusy cake.
What is a ricotta cake?
Ricotta cake is an Italian-inspired dessert that includes ricotta cheese as one of the main ingredients. Ricotta cakes can be found at every la panetteria (bakery) and supermarket throughout Italy. Although there are lots of variations, depending on the region, ricotta cake is a universally beloved Italian dessert.
Ricotta cake is similar to pound cake in that it's denser than a traditional cake, while at the same time being incredibly moist, soft and buttery. To me, the texture is halfway between cake and cheesecake. It cuts into wedges nicely with clean, sharp edges. My lemon ricotta cake isn't super sweet, making the layer of lemon buttercream icing a perfect pairing.
Which flowers are edible?
A super easy way to decorate cakes? Edible flowers! Yes, there are lots of edible flowers including pansies, hibiscus, dandelions, lavender, honeysuckle, roses, nasturtium and violets. I was thrilled to discover recently that primroses are also edible. I'm pretty sure that if you look up the definition of "cheerful" you might just see a picture of a bouquet or bed of primroses. They come in the most delightful colors and add a lovely touch of cheer! The leaves are also edible and can be used in salads and other savory dishes in addition to desserts.
This easy lemon ricotta cake will be perfect for Easter, Mother's Day or any occasion coming up. Pin it now so it will be right there when you need it!
Café Tips for making this Italian Lemon Ricotta Cake
- Don't overmix this cake batter to ensure a tender crumb. When you add the dry ingredients, mix with a sturdy spatula just until the flour mixture is incorporated.
- I like to use an 8-inch cake pan for this cake. You can use a 9-inch pan, in a pinch, but the resulting cake will not be as tall. I love these Oxo Good Grips non-stick cake pans as well as the other bakeware in that series. That being said, my 8-inch pan is 2 inches high (the OXO pan mentioned above). If you have a lower pan, you may want to use a 9-inch so it doesn't overflow.
- It's important to line your cake pan with parchment paper for easy removal. I LOVE these pre-cut parchment paper rounds. They're not expensive, save time and a pack will last forever.
- This recipe calls for finely grated lemon zest. Best way to do this? A zester-grater is a super easy way to zest citrus fruit. It also works well for hard cheese, chocolate, ginger and garlic. Zester-graters do get dull with frequent use. If you find yours isn't working that well it may need to be replaced. I replace mine every 2-3 years.
- In addition to lemon zest, there is vanilla and a small amount of almond extract in this cake. The combination might sound odd but it is wonderful. The small amount of almond extract adds a delicious "fine" European flavor.
- This lemon ricotta can be made in advance and refrigerated, but it tastes best served at room temperature.
- The lemon buttercream is a delicious final touch for this lemon ricotta cake but if you're in a hurry or don't care for icing, a simple sprinkle of powdered sugar is also delicious.
- To ice this cake with the buttercream, an angled icing spatula is super handy. I plop all of the icing onto the top of the cake and then spread it to the outer edges and down over the sides with the angled spatula.
- I prefer using whole milk ricotta.
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Italian Lemon Ricotta Cake
Ingredients
For the cake:
- ½ cup butter, 4 ounces
- 1 ½ cups ricotta
- ¾ cup sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest, from 2 medium size lemons
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
For the buttercream icing:
- ¼ cup butter
- 2 tablespoons fresh lemon juice
- 2 ½ tablespoons half & half (or whole milk)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
- Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
- Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
- Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay.
- Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.
For the buttercream icing:
- While the cake is cooling, make the icing. Place butter in a microwave-safe bowl and heat on high power until melted, 30-40 seconds.
- Add all other icing ingredients and whisk together until creamy and well blended. It should be a somewhat loose but spreadable icing. If too thick add a bit more half and half. If too thin add a bit more powdered sugar.
- 10. Scoop icing onto the top of the cake. Spread (with an angled spatula) to the edges and down the sides of the cake. Decorate with edible flowers, if desired. Allow icing to set before slicing. Can be refrigerated, but bring back to room temperature before serving.
Nutrition
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Can I make this cake in advance and freeze it?
Thank you!
Hi Mary, Yes - this cake freezes well! Be sure to give it plenty of time to thaw before serving to maximize the texture and flavor. Hope this turns out well for you!
I made exactly as listed the first time. Absolutely yummy. I am making again this time with all lemon flavoring/extracts. I expect it to become my favorite.
Hi O.Harvey, Thanks for the excellent review! So glad to hear how well this cake turned out for you and we hope your second attempt was delicious. We appreciate you taking the time to let us know how much you enjoyed this recipe!
This sounds amazing- I only have a 9inch pan. Do you know how I would adjust the ingredients?
Hi Laxmi, a 9-inch pan will work, the cake will just be a little lower.
This is a fabulous cake. My family loves it. It is a cake to make for special occasions, holidays, wedding, showers or just because it is so good and easy. Definitely a keeper. Try it, you will not be sorry.
Thank you for the review, C! So glad you enjoyed this!
I made the cake for my neighbor's birthday and it was awesome! I decorated it with alternating fresh blackberries and raspberries. It looked festive and was delicious. Thanks again for sharing your recipes ... always great!
Wonderful! Thank you for the review, Carol!
I don't make a lot of frosted cakes, but I will move this one into heavy rotation. The cake was delicious, but, oh, that frosting! It tasted like lemon fudge (if there is such a thing!) I had to stop sampling so there would be enough to frost the cake! Thank you for such wonderful recipes. Everyone has been a winner.
Wonderful! Thank you for the kind review, Sheila!
This cake is my new favorite! Great texture and the icing creates a great balance of flavor. I was concerned that 2 tablespoons of lemon juice was too much, but trust the recipe. I also love that it is one layer.
Your family and guests will be delighted with this spectacular dessert.
Thanks for your review, Vena! So glad you enjoyed this!
Hello,
Is it possible to use cream cheese rather than ricotta, please?
Thank you 🌸
Hi Mel, I haven't tried this with cream cheese so I can't say how it would work. I know it's fantastic with ricotta!
Perfectly delicious! A beautiful cake to serve.
Everyone of your recipes has been a big hit in our home!
Wonderful! Thank you for letting us know, Pamela!
Hi! Love your site- can I use homemade ricotta in this cake? I assume it would need to be “extra dry”? Thanks.
That should work fine, Anne. Yes, I would make sure it's nice and dry.
Would it be ok to make the cake and freeze it? Then thaw it overnight in the refrigerator and frost it.
Yes, that should work fine!
This looks delic. Should the butter be salted or unsalted? When it doesn’t say, I assume salted but wanted to check. Also, do you recommend the butter be room temp?
Hi Katie, we use salted butter. You melt the butter so it's fine to be straight from the fridge. Enjoy!
Good Morning, I was thinking of making this cake for my dad's birthday. Do you think it is sturdy enough to stack two cakes to make a layer cake?
Hi Franca, I think that should work fine.
I love everything lemon but must eat gluten free. Do you think I can substitute 1-1 Gluten-Free flour?
This recipe sounds delicious.
Hi Judy, I haven't personally tried this cake with GF flour but our readers have made quite a few of our cakes with AP 1-1 GF flour with great success.
If you want to use GF flour be sure you add xanthin to hold it together or a 1 to 1 GF flour witch has it in already. Gluten free flours will absorb more moisture than wheat flour, so you need to reduce the amount of your GF flour blend. For example: if the recipe calls for 2 1/4 cups wheat flour then use just 2 Cups GF. Transfer the batter into another bowl if you are using a mixer and wash that bowl out. Then let the dough rest about 30 minutes for the GF flour can absorb the moisture from batter, so the cake doesn't come out too dry. Another trick when using GF flour: do not add any eggs into the batter mixture, but beat the eggs in your high speed mixer for about 6 minutes making them thick and fluffy. This helps make a light cake and then add your batter to it mixing well while adding any leveling at the end. This will allow the cake to become light. Doing it this way your leveling is not wasted in bubbling up in the batter ahead of time. Then quickly pour your batter into your pans and then into the oven. I do this procedure with all my cakes and they always come out light.
Thank you for your comment, Cheryl! I'm sure other readers will find it helpful.
Question: does it have to go back into the refrigerator after it’s come to room temperature ? Or can it be stored on the countertop?
Hi Trish, it can sit out for a few hours but if it's going to be longer than that, I would refrigerate.
This is exactly as delicious as I thought it would be. I used strawberries and whipped cream instead of frosting. I have a question. Can I incorporate lemoncello in this recipe without any other changes. I'm thinking about a 1/2 cup of liquid. What do you think?
Hi Karen, I'm thinking with an extra half cup of liquid the cake might not set well.
Chris
I made this this afternoon. Another great recipe. I want to make churro cake next. Thank you for all your recipes.
Lou
So glad you enjoyed this, Lou!
Could I freeze the cake and apply icing after it is thawed?
Yes, you could do that Mary.
I have a few questions before I make this for my book club.....
1) do you have any suggestions for a glutten free floor to use?
2) are there any modifications for high altitude?
3) what kind of kosher salt do you use? I have read that the measurement for Diamond Kosher salt brand is different than other Kosher salts. What are your thoughts and recommendations?
Thank you for answering your readers' questions!!
Hi Janet, I haven't tested this recipe with GF flour or at a high altitude so I can't advise you on this. I like Diamond Kosher salt but it's not easily available where I live so I use Morton.
Delicious and worth every bit of 5 stars! My toddler is allergic to eggs so I replaced each egg with one heaping tablespoon of plain Greek yogurt and it substituted nicely. My whole family loved it. Thank you!
Thanks so much for sharing your results, Robin!
Another fantastic recipe from your site! Easy to put together and tastes delicious 🙂 It flew off the table in minutes...
Thanks so much for sharing detailed instructions as always. Loved this lemon ricotta cake and will definitely be making it again.
Yay! I'm so glad, Amrita!
Another excellent recipe. I'm not a huge cake fan but this is great! I'll be making it in the future. Have you tried it with lemon curd?
Thank you,
Sandy
Yay, so happy you enjoyed it, Sandy. I haven't tried it with lemon curd but that sounds wonderful!
WHOA, this is delicious!!! I had some failed crepe-filling mix of ricotta and lemon zest with some half n half in it that was too runny to use for crepe-filling and saw this recipe and adjusted to use in this cake and it is such a winner! It must be pretty forgiving, too, since I had an extra couple of Tbs of liquid in there but it baked up fantastic. I also used two 6" pans and did a smaller layer cake. Turned down the baking temp slightly to adjust. I just love the flavors here. Not too sweet which we like. Just perfection! Thank you!
Thanks for letting us know!
I am not a fan of lemon in cakes or frosting. Don't like orange either. Can I just use extra almond extract or a touch of almond paste instead of the lemon and lemon zest?
Hi Belle, both of those things would work well. You could bump up to a half teaspoon of almond extract and a teaspoon of vanilla. I think a little almond paste, would be delicious too.
I just made this cake and oh my goodness!!! This recipe is fabulous. It is a nicely dense cake and not to sweet which makes the frosting
perfect for this cake. It gives it the best sweet accompaniment. I highly recommend this cake. Your recipes never disappoint. Thank you Chris!
Hi Chris!
I just baked this cake for my in-laws 60th anniversary! I baked it in 2 6-inch pans and it made the cutest little layer cake. So perfect for a wedding anniversary. Almost like the top of a wedding cake saved for a first anniversary! Thanks so much for the recipe. It was such a hit! ♡
A friend of mine served several of these cakes at our Italian themed Boy Scout dinner. I was searching hard and fast to find out who made them or where they bought them because the cake totally blew me away. I have made it twice since finding the recipe. The first time I was afraid it wasn't done cooking at 38 minutes to I ended up cooking it for 42. It was more well baked than the one I had tasted previously so I tried again and baked for 39 minutes. This was closer to the one I had tasted but when I transferred it to the cooling rack there was a slight divot right in the middle of the cake. Like it wasn't totally done in the middle. It still tasted good and held up with the icing on it. I think I need to play around with my oven to get the perfect cooking time on this cake as a few minutes of variance in cooking times really seem to affect it. But the flavor.....OMG so incredible!!! My mom, who adores anything lemon, was ALL ABOUT IT! Thanks for the super yummy and unique recipe! I can't wait to make more of your recipes!! The first 2 I have tried have been keepers for sure!
Thanks so much, Wendi and welcome to The Café 💕! So happy you enjoyed this cake. It's one of our favorites too!
Yes, every oven is a little different resulting in a little difference in timing. One way to ensure the cake is done but not overdone is to check the temperature with an instant thermometer. The ideal temp is 205-210˚F. If I check my cake and it's above 203-204˚F, I usually take it out as it will rise a few degrees after removing from the oven.
Hi, would using almond flour be okay? How should I adjust cooking temp for almond flour?
Hi Madison, I haven't tested this recipe with almond flour so I can't say for sure. I think you could sub some almond flour but if you use 100% almond flour the cake may be a bit heavy.
Chris, I was wondering, can one use individual Italian Paper Bakeware for this recipe?
Hi Toni, I'm not familiar with that type of bakeware.
Best and easiest cake to make. Great for decorating because of its density. Thanks for sharing!
Thanks, Annie! We love this one too!
Thanks, Annie! I'm so happy you enjoyed it! Thanks for taking the time to leave your review.
Hi Chris, I've made this cake so many times as it received rave reviews after the first time I made it. I use a gluten free flour blend and it comes out perfect. The first time I made it, my son commented that he liked the way it tasted of orange (I had used Myer lemon zest) and now I always add zested orange along with the lemon zest. I also just melt the butter in the 8x 8 ceramic square I like to use for my small snack cakes. I either just flip the cake out or serve it in the pan. This cake is really wonderful. Thanks for all of your beautiful recipes.
Maggie
Thank you, Maggie, for sharing your review and your tips. I'm so happy you've enjoyed this cake!
Another wonderful cake! I love how moist it is and the hint of lemon. I decided not to ice it and it is delicious.
I did buy the cake pans you recommended (USA pan / commercial bakeware) and the cake came out of the pan super easily.
Thanks again for sharing such wonderful recipes. Other than sharing your website and buying some products you recommend, is there anything your fans can do for you?
Such a kind, thoughtful comment, Carol! I really appreciate you thinking about me! 💕 Leaving comments is so helpful to other readers but it is also encouraging for me to be able to interact with followers. Thanks for asking that question.
I'm so happy you enjoyed this cake. You're right, it is good with or without the icing!
This was such a wonderful, elegant cake. I will be making it again and again.
Awesome! Thanks, Carolyn!
Cake was fabulous...I’m very fussy.
Thanks, Sheila! I'm so happy you enjoyed it and appreciate you sharing your results!
This cake was dense and moist and the frosting was utterly delicious. A perfect combination of flavours and textures. I was astounded by how easy it was to make. This recipe goes into my favourites list!
Yay! So happy you enjoyed it, Caroline!
This is the absolute best cake I've ever eaten, and so easy! I didn't even put frosting on it, it honestly is just so tasty on its own.
Awesome, Lisa! I'm so happy you enjoyed it! Thanks for sharing your results.
I look forward to making this cake for brunch! What other brunch items do you suggest should be served alongside it?
Hi Holly, a quiche would be nice with this along with a big bowl of fresh fruit.
This was incredible! I am not a huge cake fan (don't hate me) and honestly made this because I was bored in quarantine and had leftover ricotta. But I LOVED how this cake was the perfect medium between cheesecake and cake-cake. The cake wasn't overly sweet, which I like. I only had two cups of powdered sugar, so my icing was more of a glaze, and it was wonderful. Other than that, I followed the recipe to a T and it was a big hit. Thank you so much.
Thanks so much for sharing your result, Julie. I'm so happy you enjoyed this cake. We love it too!
Doubled the recipe and made a 2 layer cake. Came out excellent with moistnes like cheese cake. Everyone loved it, but stay with the single layer unless you have a large crowd and have to cut smaller piesces.
I'm so happy you enjoyed this cake, Bob. Thanks so much for sharing your results.
This is an amazing cake. Did not make any changes and it came out perfect. I did use fresh ricotta from our local Italian cheese factory which I believe adds incredible texture and flavour. My family and coworkers loved it and not a crumb was left over!
Thanks, Dee! I'm so happy you enjoyed it. Lucky you to be able to get fresh ricotta!
Cannot wait to make this just from reading all the reviews. Can cake flour be used in place of AP flour?
I haven't tried this cake with cake flour but I think it should be fine.
Cannot wait to try this! Keep you posted...sounds delicious and easy enough for the “non-baker” to bake. Wish me luck!
Hope you enjoy it, Jaclyn!
I made this cake for a party. Doubled the recipe for the cake and the icing and made it two layers. Did not change anything in the recipe and used two 9” pans. They cooked in about 30 minutes. Turned out delicious and was a big hit! I’ll definitely be making this cake again. Thank you for a great recipe.
Thanks so much for sharing your results, Susan!
Can this cake be frozen?
Yes, it freezes well!
My family loved this cake. I used half the amount of frosting and added extra lemon juice to it since we don’t like super sweet. I want to make this for a birthday party. Do you see any problem in doubling it to make two cakes and layering?
I think that would be delicious!
thinking of making this using a flour substitute (such as almond meal or coconut flour)...
Let us know how it comes out, Charli!
I did it!
I swapped out the flour for 1 1/4cups almond flour, and
1 1/2cups granulated sugar substitute (sucralose) instead of sugar. I also added roughly 1/2cup of sour cream.
results were a low carb, gluten-free, sugarfree and most importantly, GUILT-FREE YET DELICIOUS cake
Thanks SO much for sharing your results. I know this information will be very helpful to others!
Planning on making this cake for a wedding, can it be frozen? What about layered?
Hi Janet, yes this cake can be frozen. I haven't tried layering it. I think I'd do a practice run before the wedding 🙂
Followed the recipe to the letter and the cake came out raw - 40 min at 350’ is not even close to being long enough to cook - when checking the cake with a toothpick it did come out clean and it did spring back in the middle - not sure how else to check doneness - very disappointing
Hello Heidi, I'm so sorry you wasted good ingredients, I hate it when that happens. I do wonder though if your oven temperature might be off as so many others have had great results.
One other way to test if a cake is done is to check the internal temperature with an instant thermometer. It should be 205-210˚F.
By the way, as I described in the intro, the texture of this cake is a bit more like a cheesecake/cake combination.
This cake is delicious. At the recommendation of those who made it before me, I added a little extra zest to the batter to ensure there was a prominent lemon flavor. Otherwise, I followed the recipe to a T. It was so moist and flavorful. It went over so we'll at the potluck dinner party I took it to that I am now including it in the variety of desserts for a wedding party.
Yay! So happy you and your friends have enjoyed this cake as much as we do. Thanks for taking the time to share your results, Nicole! Hope the wedding goes well!
This cake is perfection. No changes. Thank you for this recipe.
Thanks so much, Karen! I appreciate you taking the time to leave a comment!
Anxious to make but need to feed a larger group. Has anyone doubled the recipe and used and 8 1/2' x 11" pan? Curious on how much additional bake time. Thanks!
Hi Lynette, I haven't tried it but you might want to just make two cakes. Then you don't have to worry about the edges getting too dark before the middle is done.
Brought this to my adult nieces birthday celebration yesterday. Her husband is a professional baker. I always feel a little intimidated by that even though I'm a "very good" baker. It was a BIG hit. Most of all the birthday girl loved it! She said reminded her of a favorite cake she would always get from a restaurant in her home town in VT. I'll definitely make again.
Note: followed recipe for icing. It turned out very thin probably added 3/4 cup more sugar. Finally put in frig to set a little. Will adjust next time.
Yay! I love that you impressed the baker in the family! And I'm so happy it was also a hit with the birthday girl. Thanks so much for leaving a comment and also for the icing review. It seems there can be lots of variables when making icing.
Hello from Wisconsin !! I wanted to thank you for this extremely simple recipe. I took the cake to a birthday get together and it was very well received. When people take a bite and say yummmmmm and ask for the recipe you know its a hit !! I added a few spoon fulls of the fresh lemon juice to the frosting and it was tangy and delightful. I also ordered the paper cake pan liners with the lift out tabs from Amazon...thanks for that tip, I look forward to using them again.
This cake is dense (I love that) and even more so the next day when the frosting settles in. Thanks again for this wonderful recipe !
Hello, all the way to Wisconsin. Scott and I both grew up there and have a special place in our hearts for Wisconsin! So happy you enjoyed this cake! Thanks for taking the time to leave a comment!
I made this for my Mother's birthday and it was a huge hit! I skipped the icing and topped with powdered sugar and fresh berries.
Thanks for sharing!
It's so versatile and you definitely have the option, since it's so good either way!
Do you use fresh ricotta from the deli section or ricotta in a tub? Can’t wait to try this cake
Hi Ann, just regular ricotta in a tub.
I stumbled onto this recipe today, and since I had some ricotta and love lemon I decided to give it a try. I didn't have a round 8 inch pan so I used a 8 inch square glass pan. I followed your directions exactly but decreased the oven temperature to 325 since I was using glass and baked for 40 minutes. It turned out perfect, and I couldn't wait for it to cool before trying a small corner. DELICIOUS. The texture was not too dense, not too sweet, and the lemon favor was perfect. I don't think I will bother making the icing, as I love it the way it is now. It would be great with whipped cream and raspberries or strawberries. While it was baking i also read your recipe for the French yogurt lemon cake. They seem very similar, and I plan to give it a try soon. I think the glaze would be good on this recipe too. I'm glad I found your blog and look forward to trying more of your wonderful recipes.
Hello Nancy and welcome to The Café!
I'm so happy you enjoyed this cake, we love it too!
The French Grandmother's cake is also amazing and so easy, hope you get a chance to try it 🙂
This cake is amazing! I made it for my Bible study group and there wasn’t a crumb left to take home! I absolutely love the texture of it. Definitely a make again.
I was just wondering when you add the butter because it doesn't say nobody has asked so I'm thinking you add the butter at the beginning Thanks
Hi Mandy, the butter is melted and cooled a bit right at the beginning of the recipe and then the other ingredients are added to it.ENJOY!
I made the lemon ricotta cake, and while I like the flavor, I found the cake dense. I didn’t have a regular 8”pan, so I used an 8” spring form and wonder if that could have made the difference. Or, is it supposed to be dense?
Hi Sara,
Yes, this is a more dense cake. It's somewhere between a cake and a cheesecake. I don't think your pan would make a difference since both of them were 8-inch in diameter.
This cake is so delicious! The ricotta makes it so smooth and rich tasting. My husband doesn’t care for frosting so we just eat it plain and, oh my, it’s good! I love the fact that a mixer isn’t needed. Thanks for the wonderful recipe.
Thanks so much, Suzanne! We appreciate you sharing your results!
Are you supposed to drain the ricotta cheese before using it?
Nope! No need to do that. Enjoy!
This cake has a fabulous taste and texture! I had ricotta that I needed to use up so whipped up the cake - oh my! I frosted as directed, but the cake stands on its own and for my taste is plenty sweet without the frosting. My Italian mother-in-law had never heard of this type of cake, but she now happily claims it as part of her heritage. Chris, all of your recipes are "keepers" and you are my go to for simple, elegant and foolproof. I need you to put them in a cookbook, so I can stop with these slips of paper everywhere.
Hi Linda Jean, I love that your Italian mother-in-law loves this! Thanks for your kind words, I really appreciate them. I've had a few offers for cookbooks but, at this point in my life, I just don't have the time. I want to be able to really enjoy my family, friends, etc. as well as putting my best into the blog. Maybe one day...
Hello, this sounds amazing! Just wondering ... Should I mix the dry ingredients together first, then incorporate into the ricotta mixture? Thank you!
Hi Lily, I know that's the classic way of doing things but, with this cake, I just sprinkle the dry ingredients over wet and stir well to combine. It saves time, dirties one less dish and works well!
Have you ever made this cake as cupcakes? Any thoughts or advice for adapting the recipe?
Hi Melissa, I haven't made this as cupcakes so I would hate to advise without trying it first. If you try it, please let us know how it turns out.
could you use part skim ricotta instead of whole milk ricotta? I have it on hand and was going to try it...
Hi Wendy, you could definitely use the part skim ricotta!
Absolutely Delicious! Super quick and really elegant looking. Even the people that don’t usually like lemon desserts enjoyed this cake.
I love that even the non-lemon lovers enjoyed this! Thanks for sharing your results, Susan!
I made this cake for Easter Sunday and it was huge it! So easy to make and super moist. Will certainly will be is more often. Delicious and so lemony!!
Thanks, Missy! We appreciate you taking the time to share your results!
I made this for a dinner party and everyone loved it. I used fresh raspberries to decorate and they went very well with the cake.
Yay! Thanks for sharing your results, Kim! So happy everyone enjoyed it!
I’m having a dinner party with 15 guests and would love to serve this dessert. Can it be doubled and baked in a different type of pan like a bundt? What would the cooking temp and time be around if so? I guess I could just bake two...
Hi Monica, I think you'd be happier baking two. You could double the ingredients and then just divide it into two pans. It could get pretty dense in a bundt pan and I haven't tried that so I don't want to guess on time and temp. I'd hate for you to have less than stellar results for your party!
Oh no! I just realized I bought fat free ricotta! Easter morning and all the stores will be closed. Do you think I should still make this recipe?
Hi, the cake looks amazing, a quick question ... how do I convert 1/2 cup of butter into grams or oz. Also is that 1/2 cup melted! Really plan on making this for Easter Sunday.
Hi Sandra, 1/2 cup of butter is 4 ounces or 113g. In the recipe, it will instruct you to melt the butter. Enjoy! Happy Easter!
Is it supposed to rise in the oven ? Mine is almost flat (((
Hi Natasha,
Yes, it should definitely rise in the oven. There are 2 teaspoons of baking powder so you should get a good rise. Could your baking powder be old?
Delicious! Prepared as per the recipe. Will be making it again. Thank you for sharing.
I don’t have a round cake pan. Can this be baked in an 8” square?
Hi Daria, yes and 8-inch square cake pan would work fine! Enjoy!
Hello! I absolutely love all your recipes! I have made so many of them ...and have even more bookmarked on my phone! But I have a question...I noticed that in a few cake recipes, you say to "cook" the butter in the microwave for up to 60 seconds on high power. I haven't tried that yet...but it seems to be a very long time for butter at high power...as I would imagine it could brown or burn. You don't mention using browned- butter in the recipe....so that's why I am confused. I would like to know if what I think...is possible. Thanks!!
Hi Rosemary, Thanks for your kind words.
Your question about the microwave is a good one and probably one that others might have too.
It takes cold butter (from the refrigerator) 45-60 seconds to melt in a 1,000-watt microwave. There are lots of different watt microwaves though and it might take more or less time, depending on your model. On the other hand, to brown butter in the microwave, it takes about 3-5 minutes (again depending on the wattage). Hope that answers your question 🙂
This cake was so delicious! I made it for an Italian night dinner party and everyone loved it!
What a delicious cake! I used almond meal instead of flour and topped it with raspberries and a deep pink camellia; It was quite beautiful and a big hit at a Spring luncheon--thanks!!
Hi Mary, so happy you enjoyed it. I bet the almond meal was a wonderful variation!
Chris,
I made your lemon ricotta cake and it was wonderful. I did not have any lemon but used extra almond flavoring. My husband and I even fought over the last piece. Its even better the next day! Don't know about the 3rd day, as it was devoured by that time. I'm looking forward to making it again and using the lemon.
Thanks so much for sharing your results, Lisa. I know the almond version was also wonderful! It made me laugh that you two fought over the last piece. Been there, done that! 🙂
Chris, can you tell me whether this cake can be frozen? Many thanks!
Hi Jacqueline, yes you can definitely freeze this cake. Just give it plenty of time to thaw before serving.
😎
I made this cake the same day I saw the post. WOW! It did not disappoint. We ate it while still a little warm...it was delicious even without frosting! My 7 year old said, "I need another slice of that cake!" We thought the lemon flavor was better the next day. I'm keeping this recipe, it will be perfect for Easter dessert. Thank you, Chris!
Recipe looks great... making it now... your directions need updating as to when to add the extracts and grated lemon rind. I'm adding after I add the ricotta... have lovely fresh AZ lemons to use... yum!
Thanks so much, Ann! The recipes's been revised. Hope you enjoy it as much as we have!
ps - I'm jealous about those AZ lemons!!
Holy WOW!! I saw this recipe last week and saved it. Since then I couldn’t stop thinking about it so I bought some ricotta and went for it!!
It IS an AMAZING cake! The crumb is so tender, moist and flavorful and the icing complements the crumb beautifully. I whipped this recipe up in no time, in one bowl as promised, then baked it and within 2 hours I had an amazing dessert ready for a girls lunch. I didn’t have fresh flowers, but I used sugar flowers which turned out so very cute as well. I try different recipes for all kinds of dishes all the time, yet many dishes never make it onto the keepers list of into my recipe box, but this one here is an absolute keeper. Thanks Chris!!
I love your enthusiasm Dunja! You sound like me when I find a recipe I love 🙂 So happy you enjoyed this cake. Thanks so much for taking the time to leave such a fun review!
Looks great! Would I be able to use a bundt cake pan for this recipe also?
Hi Lynne, I think this recipe is too small for a bundt pan. It's only 1 1/2 cups of flour so it would be a really low bundt cake. You could probably double the recipe but, since I haven't tried that, I can't advise you on baking time. If you do try it, let us know!
So pretty! I'm needing cake and flowers right now 🙂 The crumb looks absolutely perfect and of course, lemon!
Chris, this cake looks delicious and perfect for spring. My husband and I are doing more traveling and your one bowl, no mixer needed recipes for cake and cookies are perfect for kitchens that have limited supplies. They are also perfect to make with my well stocked kitchen too!
Thank you!
Thanks, Peggy! So cool that you guys are getting to travel. We love traveling too and yes, it is wonderful to have simple recipes to prepare in kitchens "on the road". But it's so nice to stay at places where you can do some of the cooking in addition to eating out.
Thanks for taking the tie to leave a comment. Happy travels!!
Such a dreamy lemon dessert! That slice looks picture perfect!!!
Thanks, Liz! That's a nice compliment coming from the perfect slice queen! 🙂
Yes it looks dreamy, but rating a recipe before you make it isn’t helpful.
This beauty is going on my must make list.
Thanks, Sandra!
Hi Chris,
Can this be made the day before serving as long as it is refrigerated?
Hi Karen, yes that would work just fine. Just let it come to room temp before serving. Enjoy!
Hi Chris:
I am not a baker but this sounds delish and have some questions:
1. Pam/Flour combo baking spray - can I use this instead of the separate steps?
2. 00 Italian Flour - can I use this instead of the all purpose flour?
Thanks Chris - look forward to hearing from you.
Pat
Hi Pat, yes I do use the Pam baking spray but to ensure easy removal, I still use the parchment paper too.
I'm not super familiar with the Italian flours. If it's an all-purpose flour, it should work fine.
Do you strain your Ricotta cheese before using it? (To make it low moisture)
Nope, it doesn't need to be strained. Use it right out of the carton!
Hi chris,
Should the ricotta be drained before using in the recipe?
Thanks,
Terry
Nope, it doesn't need to be drained! So easy 🙂
Do you think I could exchange the butter for olive oil? And if so, would it be the same amount.
Thanks,
I love your recipes!
Sara G.
Hi Sara, I think you definitely could although the cake will be a little heavier with the oil. Still good though!
How high is your 8-inch pan? Thank you.
Good question, 2-inches high!
Hello!
What kind of flour do you use? White Lily, which has a lore gluten content and thus uses less measured flour in a recipe or King Arthur? I recently read about this difference and am wondering if it would make a difference in the recipe?Thank you for your great recipes and ideas!
Kristine
Hi Kristine, I generally use King Arthur all-purpose flour for this recipe but I've also used Gold Medal with good results. I haven't tried White Lily but I think you should have similar results.
This is so gorgeous! Where does one buy edible flowers?
Hi Vicki, thanks so much! You can find edible flowers at garden centers and sometimes in the florist section of larger grocery stores. Pansies are almost always available in the spring at local garden centers.
I LOVE using ricotta in baked goods. Such a wonderful, simple and beautiful cake Chris. Perfect for spring! Bravo 🙂
Thanks so much, Tricia!