Lemon Ricotta Cake

03.16.2018

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

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.

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Lemon Ricotta 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

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

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 with ricotta you might also like:

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Lemon Ricotta Cake

4.82 from 16 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! 

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

Ingredients

  • 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

Topping

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

Instructions

  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

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62 comments

  • stephanie obrien: Can this be made a day in advance? August 25, 2018 at 1:42pm Reply

    • Jaclyn: Yes. Hope you enjoy! August 27, 2018 at 8:30pm Reply

  • Lori: This is a fantastic recipe! I made it exactly as indicated, except I topped with raspberries instead of strawberries (because it was what I had on hand…) I might try blackberries next time since they pair so well with lemon. This is a definite keeper — thank you!! August 21, 2018 at 11:47am Reply

    • Jaclyn: Glad you liked it Lori! August 21, 2018 at 6:41pm Reply

  • Kaye o’brien: Hi there I am wanting to make this cake can it be kept in the freezer 🤗 August 14, 2018 at 5:20pm Reply

    • Jaclyn: I haven’t tried but my guess is that it would freeze well. August 22, 2018 at 5:16pm Reply

  • Paddy Rourke: I made my own ricotta from raw skim milk, it was pretty thick/solid so I was able to blend/whip it with fresh lemon juice and some sour cream. I used that in the recipe…sooo good. Perfect! June 24, 2018 at 7:05pm Reply

    • Jaclyn: So glad it was enjoyed! Thanks for commenting! June 29, 2018 at 11:44am Reply

  • Lara: Easy and delicious! June 24, 2018 at 8:25am Reply

    • Jaclyn: Glad you think so Lara! June 24, 2018 at 11:59am Reply

  • Megan: This was so delicious and easy! Reduced the sugar by a few tablespoons and was sweet enough for our family. June 13, 2018 at 1:54pm Reply

    • Jaclyn: So glad your family enjoyed it! June 14, 2018 at 10:45am Reply

  • Lori Nichols: Hi Jacyln!

    Thanks so much for sharing your Lemon Ricotta Cake recipe! I can’t wait to serve this to our dinner guests this weekend. I would love to use almond flour. Can it be substituted 1:1 with the all purose flour or is there another ratio or recipe?
    Thanks, Lori May 28, 2018 at 11:37am Reply

    • Jaclyn: Sorry for the late reply! Part almond flour in place of the all-purpose flour would be fine but you’d need to add more and without testing I couldn’t say exactly how much. June 9, 2018 at 12:39pm Reply

  • Gina: Hi Jacyln,

    I made this lovely elegant cake today but it didn’t bake in the centre! The only changes I made were to cut back on the sugar and just add 1 teaspoon baking powder instead of 2. It tasted yummy around the edges where it baked fine but soggy in the center. ???? What did I do wrong? May 21, 2018 at 3:03pm Reply

    • Jaclyn: It sounds like it just needed to bake bit longer. May 21, 2018 at 5:39pm Reply

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