Lemon Ricotta Cake

Published March 16, 2018. Updated October 8, 2018

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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

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Lemon Ricotta Cake
4.91 from 71 votes

Lemon Ricotta Cake

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
Prep20 minutes
Cook40 minutes
Ready in: 2 hours




  • Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
  • In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.
  • Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.
  • Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined. 
  • Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated. 
  • 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.
  • 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.
  • Once cool, slice and serve with macerated strawberries and whipped cream.

Macerated Strawberries

  • 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.
  • In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form. 
  • Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.
  • Recipe source: Cooking Classy
Nutrition Facts
Lemon Ricotta Cake
Amount Per Serving
Calories 354 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 108mg36%
Sodium 101mg4%
Potassium 221mg6%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 22g24%
Protein 7g14%
Vitamin A 725IU15%
Vitamin C 23.9mg29%
Calcium 130mg13%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Kristina

    Do I have to keep the cake in the fridge once it’s baked, or out at room temperature? And how long does it keep? Thank you!

    • Jaclyn

      Jaclyn Bell

      I do recommend keeping refrigerated and it should keep in well there for 4 days. Bring to room temp before serving for a soft texture.

  • Christene

    The cake did everything the other reviewers said! It rose just like everyone said and the taste was addictive. I grated the peel of 2 large lemons. And I used lemon extract rather than vanilla.

  • Beth

    Thanks for the best cake ever. I’ve made this several times and it turns out great every time. It’s a neighborhood favorite with fresh blackberry sauce. Do you know how I can incorporate lavendar into this recipe?

    • Jaclyn

      Jaclyn Bell

      Yes you could add dried lavender in step 3. I would use no more than 2 tsp.

      I’m so glad you and your neighbors have enjoyed it!

  • Melissa

    Can these be made as mini cupcakes? I’ve been given the job of making mini lemon cupcakes for a bridal shower and this recipe looks so good!

    • Jaclyn

      Jaclyn Bell

      Yes I make it as cupcakes quite often, minis should work well too.

  • Jade Campfield

    Hi, quick question I love the height that you have with the 9 inch springform pan. I have 10 inch pans here at home. How do I adjust the recipe to get the same height using a 10 inch pan?

    • Jaclyn

      Jaclyn Bell

      You should be able to up the servings from 12 to 15 just note that the grams doesn’t convert unfortunately. Then bake time will need to be increased a bit.

    • Arlene

      Hi — the difference in volume between a 9″ pan and a 10″ pan is approximately 1/3. To convert in metric, simply multiply the grams by .33 Other measurements (US customary) would also have to be increased by 1/3: ie 3 eggs become 4, etc. Hope this helps achieve the height you want in a larger pan.

  • Trish D.

    Haven’t made it yet but it looks perfect to serve to guests for Easter dinner dessert. I was looking for something different and refreshing to end the meal. All comments look very positive. Since I have so much to do the day before the meal, how far in advance can it be made?

    • Jaclyn

      Jaclyn Bell

      You could make it up to 4 days before and refrigerate it. Or it could be frozen for a few months.

      • Pat Drewniak

        Very Good! One spectacular dessert to be served and made in advance.
        Thank you so much! Looking forward to it. Liked that you gave tip for type of ricotta and to make it light and airy. Appreciate it. YUM! Pat