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

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Lemon Ricotta Cake

4.86 from 27 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


  • Annabelle: Thank you for this incredible recipe! I used this as the base for a cake I put together for an office baking competition, and I WON!! Everyone loved it. Many thanks for sharing this delicious treat! February 23, 2019 at 11:13am Reply

  • Donna: Hi, how do you store this cake? Can I make it the night before needing? Thanks so much. February 19, 2019 at 9:49pm Reply

    • Jaclyn: Yes you can make a day in advance. It can be stored at room temp 2 days or refrigerated for 4 days. February 19, 2019 at 11:22pm Reply

  • Dennis: Would this work in a bunt pan? January 5, 2019 at 3:10pm Reply

    • Jaclyn: I haven’t tested but I imagine it would work fine in a Bundt pan too. January 17, 2019 at 11:59pm Reply

  • Cynthia C.: This is hands down, the most luscious cake I’ve ever tasted. I made this today for New Year’s Eve, and it is certainly fit to be a celebratory cake for birthdays and holidays. December 31, 2018 at 2:52pm Reply

    • Jaclyn: I’m so happy to hear you think it’s the best Cynthia! Thanks so much for your review! Happy New Year! December 31, 2018 at 4:25pm Reply

  • Patty: Killer recipe. I serve it with berries and whipped cream. I’m sure it’s my oven but it takes a little around 70-80 mins for me. I like to spray my springform and coat it with Demerara sugar on the sides and on top for a little crunch. Thanks again December 19, 2018 at 9:29pm Reply

  • Amy O’Malley: looks and smells great, but not as high as yours..??? used right amt of Baking Powder and it is fresh….any thoughts? December 8, 2018 at 9:28am Reply

    • Amelia O’Malley: Why am I the only one without a reply to my question? February 23, 2019 at 9:43pm Reply

      • Jaclyn: I’m so sorry! I have 1,300+ recipes shared so it’s becoming pretty much impossible to respond to everything. I responded to your question so hopefully something there helps! February 23, 2019 at 11:52pm Reply

    • Jaclyn: It could be a few things – i.e.butter and sugar not being whipped long enough, altitude, measuring method, batter not being evenly incorporated, batter being over-mixed etc.
      You may just want to try whipping the egg whites separately then folding into the batter (after the flour) and this can often help achieve a fluffier cake, or you could also try using cake flour. Hope something here helps! February 23, 2019 at 11:48pm Reply

  • Ash: Can this recipe be made into cupcakes if so how long do you think they’ll need to bake for? I really want to try this recipe out. October 8, 2018 at 12:54am Reply

    • Jaclyn: Yes it should work for cupcakes too, they won’t be super tall and fluffy though. For bake time I’m guessing about 18 – 24 minutes at 350. October 15, 2018 at 5:05pm Reply

  • Alison: Just made this, this afternoon…it is a beautiful cake and I found it quite simple to make. Delicious! September 26, 2018 at 3:33am Reply

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