Italian Cake's Italian Dessert

How to Make an Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Light and filled with lemon freshness, this is a perfect and delicious cake for dessert, breakfast or a snack. A real delight!



  • 1 ½ cups flour – sifted   
  • 15 oz. ricotta – whole milk drained    
  • 3 eggs – large
  • 1 -2 lemons – zested and juiced
  • 1 ½ cups sugar
  • ¾ cup (1 ½ sticks) butter – room temp.                
  • 1 tsp. vanilla extract                                                          
  • ½ tsp. baking soda                                                
  • pinch of salt                                    
  • powdered sugar – for dusting


  1. Preheat oven to 350ºF (180ºC).
  2. Using butter and powdered sugar, grease and dust a 9-inch springform pan.
  3. In a large mixing bowl, mix together the butter and sugar until well combined and creamy. Add the ricotta and blend until light and fluffy for about 5 minutes. Add the eggs, one at a time, beating them after each addition. Then add the vanilla extract, lemon zest and lemon juice. Mix all until well combined. 
  4. Add the flour and mix in, scraping down the sides of the bowl as you go along to make sure all is well combined.
  5. Pour the batter into the prepared springform pan and bake for 40-55 minutes, or until the cake is set and a tester inserted in the middle of the cake comes out clean.
  6. Let it cool for 15 minutes on a wire rack before removing it from the sides of the pan. Cool completely on a wire rack and then sprinkle with powdered sugar.
  7. You made it! Serve and enjoy every slice of this amazing lemon ricotta cake.

Buon Mangiata!

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