This post may contain affiliate links. For more information, see our privacy policy.
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.
A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe that you can throw together in minutes.
- 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
- ¼ cup butter
- 2 tablespoons fresh lemon juice
- 2 ½ tablespoons half & half (or whole milk)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
-
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.
-
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.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you!
Monica says
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...
Chris Scheuer says
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!
Jessa says
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?
Sandra Alfonso says
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.
Chris Scheuer says
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!
Natasha says
Is it supposed to rise in the oven ? Mine is almost flat (((
Chris Scheuer says
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?
Lely says
Delicious! Prepared as per the recipe. Will be making it again. Thank you for sharing.
Daria says
I don’t have a round cake pan. Can this be baked in an 8” square?
Chris Scheuer says
Hi Daria, yes and 8-inch square cake pan would work fine! Enjoy!
ROSEMARY says
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!!
Chris Scheuer says
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 🙂
Tina Barnsley says
This cake was so delicious! I made it for an Italian night dinner party and everyone loved it!
mary vassar says
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!!
Chris Scheuer says
Hi Mary, so happy you enjoyed it. I bet the almond meal was a wonderful variation!
Lisa says
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.
Chris Scheuer says
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! 🙂
Jacqueline says
Chris, can you tell me whether this cake can be frozen? Many thanks!
Chris Scheuer says
Hi Jacqueline, yes you can definitely freeze this cake. Just give it plenty of time to thaw before serving.
Jacqueline says
😎
Tonya says
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!
Ann W says
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!
Chris Scheuer says
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!!
Dunja says
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!!
Chris Scheuer says
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!
Lynne says
Looks great! Would I be able to use a bundt cake pan for this recipe also?
Chris Scheuer says
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!
Jennifer @ Seasons and Suppers says
So pretty! I'm needing cake and flowers right now 🙂 The crumb looks absolutely perfect and of course, lemon!
Peggy says
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!
Chris Scheuer says
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!!
Liz says
Such a dreamy lemon dessert! That slice looks picture perfect!!!
Chris Scheuer says
Thanks, Liz! That's a nice compliment coming from the perfect slice queen! 🙂
Mary says
Yes it looks dreamy, but rating a recipe before you make it isn’t helpful.
Sandra Garth says
This beauty is going on my must make list.
Chris Scheuer says
Thanks, Sandra!
Karen says
Hi Chris,
Can this be made the day before serving as long as it is refrigerated?
Chris Scheuer says
Hi Karen, yes that would work just fine. Just let it come to room temp before serving. Enjoy!
Pat hollingshead says
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
Chris Scheuer says
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.
Thomas Schoettle says
Do you strain your Ricotta cheese before using it? (To make it low moisture)
Chris Scheuer says
Nope, it doesn't need to be strained. Use it right out of the carton!
Terry says
Hi chris,
Should the ricotta be drained before using in the recipe?
Thanks,
Terry
Chris Scheuer says
Nope, it doesn't need to be drained! So easy 🙂
Sara Goverman says
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.
Chris Scheuer says
Hi Sara, I think you definitely could although the cake will be a little heavier with the oil. Still good though!
Judy says
How high is your 8-inch pan? Thank you.
Chris Scheuer says
Good question, 2-inches high!
Kristine says
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
Chris Scheuer says
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.
Vicki V says
This is so gorgeous! Where does one buy edible flowers?
Chris Scheuer says
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.
Tricia | Saving Room for Dessert says
I LOVE using ricotta in baked goods. Such a wonderful, simple and beautiful cake Chris. Perfect for spring! Bravo 🙂
Chris Scheuer says
Thanks so much, Tricia!