Go Back

Ricotta Lemon Cake

This ricotta lemon cake is a soft, tangy dessert with a cloud-like texture, achieved through gentle mixing and baking. Bright lemon zest pairs with creamy ricotta to create a vibrant, tender crumb that’s perfect for any occasion. Topped with a dusting of powdered sugar, it’s a lively, comforting treat that captures the essence of spring.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ricotta cheese full-fat or part-skim
  • 1 cup granulated sugar
  • 2 large lemon zest only, about 2 tablespoons
  • 3 large eggs room temperature
  • 1/4 cup olive oil mild, good quality
  • 1 1/2 cups all-purpose flour sifted
  • 1 teaspoon baking powder fresh or check expiry

Equipment

  • Oven
  • 20cm (8-inch) round cake pan
  • Parchment paper
  • whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease the cake pan and line the bottom with parchment paper for easy removal.
  2. In a large bowl, whisk together the ricotta cheese, sugar, and lemon zest until the mixture is smooth, creamy, and fragrant—the lemon aroma should be lively and inviting.
  3. Add the eggs one at a time, gently whisking after each addition to incorporate fully. The batter will start to lighten and become slightly fluffy.
  4. Pour in the olive oil gradually, stirring gently until just combined. The mixture should be smooth and slightly glossy.
  5. Sift the flour and baking powder together, then gently fold into the wet mixture in two parts, using a spatula. Be careful not to overmix—stop as soon as the flour disappears into the batter.
  6. Pour the batter into your prepared pan, smoothing the top with a spatula. The batter should be thick but pourable, with a bright lemon scent filling the kitchen.
  7. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will be slightly domed and fragrant with lemon.
  8. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely—it should feel firm but tender when gently pressed.
  9. Once cooled, dust the top generously with powdered sugar or serve with a drizzle of honey and extra lemon zest for added brightness. Slice to reveal a soft, airy crumb with a lively citrus aroma.

Notes

For an extra citrus kick, add a splash of lemon juice to the batter. The cake pairs beautifully with fresh berries or a dollop of whipped cream.