Lemon Ricotta Cake


This Lemon Ricotta Cake is the perfect dessert to welcome spring! It’s an Italian inspired, made from scratch cake that has such an irresistible flavor. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about!

Lemon Ricotta Cake

Lemon Ricotta Cake

Admittedly this is a not so traditional Italian Ricotta Cake – the more traditional ricotta cake is made either with either almond flour or semolina flour.

I’ve tried the almond version and while it’s so delicious I actually prefer this softer version made with all white flour.

Lemon Ricotta Cake

A Perfect Cake

This ricotta cake is perfectly rich, it has a good density (similar to muffins), it’s amazingly moist, and perfectly lemony.

And it’s perfectly highlighted with toppings of fresh, lightly sweetened strawberries and fluffy whipped cream. The blend of the three layers together is simply dreamy.

Lemon Ricotta Cake

A Cake fit for Brunch

I love that this cake isn’t overly sweet, in fact it would even make an ideal weekend breakfast/brunch cake. Serve it to guests on Friday night for dessert then save what’s left (if there is any) for breakfast on Saturday – sounds like a good plan to me!

Lemon Ricotta Cake

A Cake Recipe You’ll Want on Repeat

Unfortunately this cake of mine is already gone (I made this cake a few weeks ago, I’m a few weeks ahead with recipes to share).

But no worries, I’ve bought more ricotta to make it again! It’s a perfect spring treat and I just can’t get enough of it! I have a dessert addiction, can you tell??

Lemon Ricotta Cake

More Recipes You Might Like

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Lemon Ricotta Cake

4.85 from 26 votes

This cake is the perfect dessert to welcome spring! It's an Italian inspired, made from scratch cake that has such an irresistible flavor. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about! 

Servings: 12
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours


  • 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 1/2 Tbsp lemon zest
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (356g) whole milk ricotta cheese


  • 1 lb. fresh strawberries, diced or sliced
  • 3 1/2 Tbsp (42g) granulated sugar, divided
  • 1 cup (235ml) heavy cream


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.

  2. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.

  4. Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.

  5. Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined. 

  6. Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated. 

  7. Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.

  8. Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.

  9. Once cool, slice and serve with macerated strawberries and whipped cream.

Macerated Strawberries

  1. In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.

  2. In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form. 

  3. Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.
  4. Recipe source: Cooking Classy

Nutrition Facts
Lemon Ricotta Cake
Amount Per Serving
Calories 354 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 108mg 36%
Sodium 101mg 4%
Potassium 221mg 6%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 22g
Protein 7g 14%
Vitamin A 14.5%
Vitamin C 29%
Calcium 13%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: Ricotta Cake
Calories: 354 kcal
Author: Jaclyn


  • Dulce: Love this recipe, I made out for Easter dinner and everyone raved about it. April 21, 2019 at 10:21pm Reply

  • Jim Warren: Could you use the lemon juice and make a simple syrup to glaze or ot it moist enough. Have one in the oven. Jim April 14, 2019 at 7:04pm Reply

    • Jaclyn: It should be moist enough without but it wouldn’t hurt to add it either. Hope you enjoy! April 15, 2019 at 3:10pm Reply

  • donna dicroce: I made this cake today and it only rose to about 1/2 inch high. why would that happen? disappointed. April 12, 2019 at 3:19pm Reply

    • Jaclyn: So sorry that happened! Are you at really high altitude? Was the butter sugar whipped up until the shade became very light (this adds lots of air bubbles and helps the cake rise)? Is the baking powder expired by chance? What method was used to measure the flour (if there wasn’t enough the cake won’t have enough structure)? Was the cake fully cooked through before removed from the oven (otherwise it can fall and sink in)? Sorry it could be a number of things so without being there I can’t say for sure. The cake isn’t super light it’s a fairly dense cake but it should be more than 1/2-inch high. April 17, 2019 at 12:56pm Reply

  • Kancha: This cake reminded me of my favorite lemon cake when I used to live in Italy. SO simple and yummy. I have made it so many times and still crave for it. Definitely a keeper recipe! March 27, 2019 at 11:02pm Reply

  • Tracy Wilkinson: Lovely March 24, 2019 at 6:37pm Reply

  • Tara: A lovely cake! I just served it with the cream and fresh strawberries.Thanks! March 18, 2019 at 10:56pm Reply

  • Penny Fong: Sooooo perfectly delicious! Light but rich, just the right amount of sweetness with a touch of tart, and the air pockets and best crumb, moist mmmmmm! March 3, 2019 at 12:24am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d