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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.
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
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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.
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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).
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Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
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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.
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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.
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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.
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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.
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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.
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Lou says
Chris
I made this this afternoon. Another great recipe. I want to make churro cake next. Thank you for all your recipes.
Lou
Chris Scheuer says
So glad you enjoyed this, Lou!
mary b dobron says
Could I freeze the cake and apply icing after it is thawed?
Chris Scheuer says
Yes, you could do that Mary.
Janet says
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!!
Chris Scheuer says
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.
Robin says
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!
Chris Scheuer says
Thanks so much for sharing your results, Robin!
Amrita Rajagopal says
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.
Chris Scheuer says
Yay! I'm so glad, Amrita!
Sandy Cofer says
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
Chris Scheuer says
Yay, so happy you enjoyed it, Sandy. I haven't tried it with lemon curd but that sounds wonderful!
jillypax says
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!
Chris Scheuer says
Thanks for letting us know!
Belle says
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?
Chris Scheuer says
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.
Brenda says
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!
Sheri says
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! ♡
Wendi Hales Rhodes says
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!
Chris Scheuer says
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.
Madison says
Hi, would using almond flour be okay? How should I adjust cooking temp for almond flour?
Chris Scheuer says
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.
Toni says
Chris, I was wondering, can one use individual Italian Paper Bakeware for this recipe?
Chris Scheuer says
Hi Toni, I'm not familiar with that type of bakeware.
Annie says
Best and easiest cake to make. Great for decorating because of its density. Thanks for sharing!
Chris Scheuer says
Thanks, Annie! We love this one too!
Chris Scheuer says
Thanks, Annie! I'm so happy you enjoyed it! Thanks for taking the time to leave your review.
Maggie Tessin says
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
Chris Scheuer says
Thank you, Maggie, for sharing your review and your tips. I'm so happy you've enjoyed this cake!
Carol Manning says
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?
Chris Scheuer says
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!
Carolyn says
This was such a wonderful, elegant cake. I will be making it again and again.
Chris Scheuer says
Awesome! Thanks, Carolyn!
Sheila says
Cake was fabulous...I’m very fussy.
Chris Scheuer says
Thanks, Sheila! I'm so happy you enjoyed it and appreciate you sharing your results!
Caroline says
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!
Chris Scheuer says
Yay! So happy you enjoyed it, Caroline!
Lisa says
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.
Chris Scheuer says
Awesome, Lisa! I'm so happy you enjoyed it! Thanks for sharing your results.
Holly says
I look forward to making this cake for brunch! What other brunch items do you suggest should be served alongside it?
Chris Scheuer says
Hi Holly, a quiche would be nice with this along with a big bowl of fresh fruit.
Julie says
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.
Chris Scheuer says
Thanks so much for sharing your result, Julie. I'm so happy you enjoyed this cake. We love it too!
Bob Runge says
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.
Chris Scheuer says
I'm so happy you enjoyed this cake, Bob. Thanks so much for sharing your results.
Dee66 says
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!
Chris Scheuer says
Thanks, Dee! I'm so happy you enjoyed it. Lucky you to be able to get fresh ricotta!
Jessica says
Cannot wait to make this just from reading all the reviews. Can cake flour be used in place of AP flour?
Chris Scheuer says
I haven't tried this cake with cake flour but I think it should be fine.
Jaclyn says
Cannot wait to try this! Keep you posted...sounds delicious and easy enough for the “non-baker” to bake. Wish me luck!
Chris Scheuer says
Hope you enjoy it, Jaclyn!