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I used to make this with chocolate chips (RIP to that version), but after tasting this zesty lemon ricotta cake upgrade, I’m never looking back. Soft and rich from the ricotta, and that lemon? Chef’s kiss.
Why This Cake Steals the Show
- Not-Too-Sweet Perfection: Balanced sweetness makes this ricotta cake loved by all, even for those who “don’t like cake.”
- Effortless Elegance: It comes together with minimal effort but delivers that rich, tender texture you’d expect from a fancy bakery dessert.
- Versatile Flavor Base: Dress it up with citrus zest, berries, chocolate chips, or a dusting of powdered sugar. The options are endless!
Lemon Ricotta Cake Ingredients
- Citrus: Instead of lemon, you can use any other variety of citrus! Orange, lime, grapefruit, or more exotic blood oranges or clementines would be delicious.
- Ricotta: You can use skim ricotta, but the cake will be less rich and flavorful. For the best result, stick with whole milk ricotta whenever possible.
- Toppings: Ricotta cake is great on its own, but also tasty when topped with some whipped cream or fresh berries!
How to Make Lemon Ricotta Cake
Ricotta cake is incredibly easy to make. The hardest part is waiting for it to bake! With an hour in the oven, it’s the perfect time to cue up your favorite show. But, one bite fresh from the oven, and you’ll see why it’s worth the wait!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch springform pan with nonstick cooking spray (for the best release, use a spray that has flour in it) and set aside. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Combine Sugar and Lemon Zest: Add the sugar and lemon zest to a large bowl or the bowl of a stand mixer and rub the zest into the sugar until it releases its oil and the sugar becomes very fragrant.
- Beat Butter and Ricotta: Add the softened butter and ricotta to the lemon sugar and beat with a hand mixer or stand mixer at high speed until light and fluffy, about 4-5 minutes. Scrape down the sides and bottom of the bowl as needed.
- Mix in Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and lemon juice and beat until combined. Scrape down the sides and bottom of the bowl again and add the flour mixture to the ricotta mixture. Mix at medium speed just until combined.
- Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean from the center of the cake, or the center springs back when you gently press on it.
- Cool and Top: Let the cake cool for 10 minutes in the pan before removing it and letting it cool completely on a cooling rack before serving. Dust with powdered sugar before serving, if desired.
How To Make a Layered Cake
Split the batter evenly between two 8 or 9-inch cake pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. I recommend using my cream cheese frosting or stabilized whipped cream.
Chocolate Chip Version
My ricotta cake used to be a chocolate chip. So many people requested a lemon version that I had to make it! Here is how to make my original chocolate chip version.
- For a Chocolate Version: Omit the lemon juice and lemon zest and add 1 cup of mini chocolate chips for a chocolate chip ricotta cake!
- Chocolate Orange Ricotta Cake: Take it one step further and pair orange juice and zest with the chocolate chips. This is an incredible pairing for a Christmas ricotta cake!
How to Store Leftover Lemon Ricotta Cake
Be sure to wrap your leftover ricotta cake in plastic wrap or keep it in an airtight container, and it should stay fresh for a few days after you’ve made it! Ready for when a sweet craving hits.
- At Room Temp: Store in an airtight container at room temperature for up to 3 days.
- In the Freezer: The cake can be baked and frozen for up to 3 months. Wrap the cooled cake in plastic wrap and then seal it in a large freezer bag. Let thaw at room temperature overnight before serving.
More Easy Lemon Cake Recipes to Try
If you’re looking for some new lemon cake recipes, here are some fantastic options! They’re all moist and delicious with flavor that will have you coming back for more.
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Lemon Ricotta Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ⅓ cups granulated sugar
- 2 tablespoons lemon zest about 2 lemons
- 10 tablespoons softened unsalted butter
- 1 15 (15-ounce) container whole milk ricotta cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice about 2 lemons
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch springform pan with nonstick cooking spray and set aside.
- Whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, and 1 teaspoon salt in a medium bowl. Set aside.
- Add 1 ⅓ cups granulated sugar and 2 tablespoons lemon zest to a large bowl or the bowl a of a stand mixer and rub the zest into the sugar until it releases its oil and the sugar becomes very fragrant.
- Add 10 tablespoons softened unsalted butter and 1 15 (15-ounce) container whole milk ricotta cheese to the lemon sugar and beat with a hand mixer or stand mixer at high speed until light and fluffy, about 4-5 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add 2 large eggs, one at a time, mixing thoroughly after each addition. Add 2 teaspoons vanilla extract and ¼ cup fresh lemon juice and beat until combined.
- Scrape down the sides and bottom of the bowl again and add the flour mixture to the ricotta mixture. Mix at medium speed just until combined.
- Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean from the center of the cake, or the center springs back when you gently press on it.
- Let the cake cool for 10 minutes in the pan before removing it and letting it cool completely on a cooling rack before serving. Dust with powdered sugar before serving, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You are in Utah and I’m in Salt Lake City. Can I expect that your recipes are adjusted for high altitude — say, Salt Lake City’s 4300 feet?
Yes!