This Easy Italian Lemon Ricotta Cake is bursting with fresh lemon flavor thanks to the lemon zest and freshly squeezed lemon juice in the batter. Super soft from the luscious ricotta. Perfect for breakfast or Sunday brunch.
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- 🛒 Ingredients to make a lemon ricotta cake:
- Equipment you need to make Italian ricotta cake:
- 🍽️ How to make Lemon Ricotta Cake?
- How to prep a Bundt cake pan?
- What to serve with lemon ricotta bundt cake?
- 🫙 How to store lemon ricotta cake?
- Can you freeze lemon ricotta cake?
- 📃 Substitutions & Variations for Sicilian ricotta cake recipe:
- ☑️ Tips for making lemon ricotta cake recipe:
- ❓ FAQ'S
- Topping ideas for your lemon cake:
- Some other lemon dessert recipes you'll love:
- Easy Italian Lemon Ricotta Cake
I originally shared this delicious cake in April 2015 and it's been updated for content June 2023 and again in June 2024.
Lemon ricotta cake is a delightful treat that combines the rich creaminess of ricotta cheese with the zesty brightness of lemon. This Italian-inspired dessert is perfect for any occasion, whether you're hosting a dinner party or simply enjoying a slice with your afternoon tea.
Made with whole milk ricotta and fresh lemon juice, this cake is incredibly soft and flavorful. Using a stand mixer fitted with a paddle attachment makes the preparation process smooth and effortless. If you don't have a stand mixer, you could make the entire cake by hand!
One of the great things about this lemon ricotta bundt cake is its versatility. You can make it in a traditional cake pan or opt for a ricotta bundt cake version for a more elegant presentation. Since it's made with cake flour, it has a light, fluffy crumb. A dusting of powdered sugar on top adds the perfect finishing touch.
Whether you're following a gluten-free diet or not, this lemon ricotta cake can easily be adapted with gluten-free flour options.
💖Why you'll love this lemon and ricotta cake:
- Incredibly Soft: The whole milk ricotta keeps the cake wonderfully soft.
- Fresh and Zesty: Bursting with real lemon juice flavor! If you're a lemon lover, you will fall in love with cake at first bite!
- Easy to Make: This Bundt cake truly is no-fuss. NO need for a mixer! Just a mixing bowl and a mixing spoon is all you'll need.
- Versatile Presentation: Can be baked in a bundt cake pan or a regular cake pan.
- Gluten-Free Adaptable: Easily adapted to be gluten-free by substituting almond flour or other gluten-free flours.
- Perfect for Any Occasion: Ideal for a casual treat or a sophisticated dessert. Beautiful for brunch with friends or family. Serve with fresh berries and it is sure to impress!
This Italian lemon ricotta cake is sure to become a favorite in your baking repertoire. Its blend of creamy ricotta cheese and vibrant lemon zest makes it a delightful and refreshing dessert that you’ll want to make again and again.
If you are searching for a traditional recipe for Italian Lemon Ricotta Cake, look no further! Our Lemon Ricotta cake will become your favorite! It is the perfect dessert to serve at the end of an Italian dinner, like our Slow Cooked Beef Short Ribs Pasta Sauce or Fettuccine with Ragu'.
There are so many wonderful things to cook and bake with ricotta cheese, like this flavorful cake. This lemon bundt cake is loved by everyone!
Keep this recipe on hand for when a holiday like Mother's Day is coming up! You could bake this lemon cake recipe from scratch for your mom or any special person you love and want to impress. It's so easy to put together.
This original recipe that inspired this lemon ricotta cake was a lemon pound cake my mom used to bake for us growing up. (A pound cake is traditionally made with a pound each of flour, butter, eggs, and sugar — or a 1:1:1:1 ratio of the ingredients).
Baking the lemon bundt cake as instructed was nice, but it was a bit too heavy and too sweet for me. I had to change it up a bit. The lighter version I’m sharing today is, in our opinion, the way to go!
Mom agrees too! She loves this ricotta cake the best!
🛒 Ingredients to make a lemon ricotta cake:
All you’ll need to make this Italian ricotta cake lemon is:
- Butter: To give a rich flavor and create a creamy texture. Be sure to use unsalted butter.
- Cake Flour: Gives the cake light and tenderness. You can make your own cake flour if you don't have any on hand. I do not suggest using all-purpose flour for this recipe.
- Baking Powder: Leavens cake so it rises while baking.
- Kosher Salt: Enhances all the flavors in the cake batter.
- Ricotta Cheese: For a creamy filling.
- Granulated Sugar: To sweeten the cake.
- Eggs: Binds ingredients and provides structure in cake baking.
- Vanilla Extract: Adds a subtle sweetness and aroma to the batter.
- Lemon Zest and Juice: Enhances flavors in cake with a subtle citrus tartness.
Equipment you need to make Italian ricotta cake:
- Mixing bowls: You can make this recipe without a stand mixer. Any mixing bowls you have on hand will work. I like these bowls.
- Measuring spoons: You'll need these spoons to measure the leavening agent accurately.
- Mixing spoon: Any sort of spoon you use to mix cake mixes with will work. A spatula will help you scrape the sides of the bowl and make sure you incorporate the ingredients well.
- Bundt pan: A large Bundt pan is needed for this cake. You could also use a round cake pan.
🍽️ How to make Lemon Ricotta Cake?
This show stopping cake is a breeze to make and requires just 10 minutes of hands-on prep work!
Here are the basic steps to make this lemon ricotta bundt cake recipe (Full printable recipe is below):
Once you gather all the ingredients, heat the oven to 350ºF and prep your Bundt pan (see my tips below for how to properly grease a bundt pan).
- Step 1: Place the flour, baking soda, and salt in a bowl and stir together.
- Step 2: In a separate bowl, cream the butter and sugar. Add in the ricotta and combine with the butter and sugar. Incorporate the ricotta with the butter and sugar for a few minutes. If you're using a mixer, or by hand with a mixing spoon, it will take a few minutes to really combine the ingredients.
- Step 3: Beat in the eggs one at a time.
- Step 4: Mix in the vanilla, lemon juice and lemon zest.
- Step 5: Add the dry ingredients in small amounts. Be sure to stop the mixer and use a spatula to scrape the sides and bottom of bowl to combine well.
- Step 6: Spoon the batter into the prepped Bundt pan.
- Step 7: Bake on 350F for 30 mins. Lower heat to 325F for the final 20 minutes.
- Step 8: Carefully invert the cake onto your serving plate. Once the cake has cooled, dust powdered sugar on top or drizzle with a simple lemon powdered sugar glaze.
How to prep a Bundt cake pan?
Are you afraid to bake a bundt cake because your cake always sticks to the pan? I know that feeling when you flip the pan and the cake doesn't release all the way.
Here is a really foolproof method to prep your pan to ensure an easy release of the cake:
- Mix 1 Tablespoon of cooled, melted butter (or margarine) with 1 Tablespoon of flour.
- Use a pastry brush (or your fingers) to grease the Bundt pan. This creates a coating that prevents the cake from sticking to the pan.
Such a great baking tip, especially for bundt pan bakers that sometimes encounter a problem with the pan! It truly works and you will be thrilled each time your bundt pops right out onto your serving dish — no more waiting in fear to see if it sticks or not!
Every time I bake a Bundt cake, there's complete silence when I flip it onto the plate. It's sheer joy when I hear that very quiet thump when the cake hits the serving plate.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Picking the Right Ricotta:
Choosing the right ricotta is really important to bake up the perfect Lemon Ricotta Cake. Here's how to pick the best one:
- Whole Milk Ricotta:
- Rich and Creamy: Whole milk ricotta provides a richer, creamier texture compared to part-skim varieties. This is essential for a moist and tender cake. I really prefer the Galbani brand (I am not working for them, I just truly like the consistency). If you can find it at your local market, I tried different brands, and theirs has best results with this recipe.
- Moisture Content: Whole milk ricotta has a higher moisture content, which helps keep the cake moist and soft.
- Freshness Matters:
- Check Dates: Super important to check the expiration date and make sure you're using fresh ricotta. Fresh ricotta will have a cleaner, milder flavor.
- Local Options: If possible, opt for locally produced or artisanal ricotta, which is often fresher and of higher quality than mass-produced brands.
- Texture and Consistency:
- Smooth Texture: Choose ricotta that has a smooth, creamy consistency without being too grainy. A grainy ricotta won't blend well into the cake batter. Again, the Galbani whole milk one has the smoothest consistency.
- Drain Excess Liquid: If your ricotta seems very wet, drain it in a fine mesh strainer or cheesecloth for 30 minutes to remove excess moisture, so you don't end up with a soggy cake.
- Flavor Profile:
- Mild and Slightly Sweet: The best ricotta for baking should have a mild, slightly sweet flavor that complements the lemon without overpowering it.
What to serve with lemon ricotta bundt cake?
The cake is lovely on its own, but here are some serving suggestions.
- Fresh Berries:
- Serve with whatever fresh berries are in season. It's very nice with juicy strawberries or mixed berries.
- Whipped Cream or Ice Cream:
- It's so easy to make your own whipped cream. It also goes really nicely with a scoop of vanilla ice cream .
- Lemon Curd:
- You could make my really easy lemon curd or find a very good brand to serve it with.The citrus and tart flavor goes really well with the ricotta flavor.
- Fruit Coulis:
- A drizzle of berry or mango coulis can add sweetness and visual appeal.
- Tea or Coffee:
- Pair the cake with a hot cup of tea (like Earl Grey) or freshly brewed coffee.
- Nuts:
- Toasted nuts like almonds or pistachios add a crunchy, nutty element.
- Herbal Garnishes:
- Garnish with fresh mint or basil leaves for a subtle, refreshing herbal touch.
🫙 How to store lemon ricotta cake?
Since it has ricotta cheese, I suggest storing it covered at room temperature for up to a day. If it's not devoured before that, store in an airtight container in the refrigerator for up to 5 days.
Can you freeze lemon ricotta cake?
Yes, you can freeze this lemon bundt cake. Once the cake is completely cool, simply wrap it in foil then place it in a zip-top freezer bag or even a Tupperware container. To thaw, let it defrost overnight in the refrigerator the day before you're ready to serve it. Then proceed to dust with confectioner's sugar or ice it as desired.
📃 Substitutions & Variations for Sicilian ricotta cake recipe:
Here are some variations and substitutions you can try with your lemon ricotta cake to suit different tastes and dietary needs:
Variations:
- Lemon Blueberry Ricotta Cake:
- Add 1 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor.
- Lemon Almond Ricotta Cake:
- Replace some or all of the flour with finely ground almond flour for a nuttier flavor and extra moisture.
- Lemon Poppy Seed Ricotta Cake:
- Stir in 2 tablespoons of poppy seeds for a delightful crunch and a classic pairing with lemon.
- Lemon Ricotta Olive Oil Cake:
- Substitute half of the butter with high-quality extra-virgin olive oil to add a subtle, fruity richness.
- Glazed Lemon Ricotta Cake:
- Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake for extra sweetness and tang.
Substitutions:
- Dairy-Free:
- Substitute the whole milk ricotta with a dairy-free ricotta alternative and use a plant-based milk (like almond or soy milk) instead of regular milk. And substitute the butter with margarine.
- Gluten-Free:
- Replace all-purpose flour with a gluten-free flour blend. I do like to use King Arthur's or Bobs Red Mill gluten-free 1-1 flour. Also, make sure the baking powder and baking soda are certified gluten-free.
- Lower Sugar:
- Reduce the sugar in the recipe by using a sugar substitute like stevia or monk fruit sweetener. I don't bake with these sugars, so be sure to check how much to replace it with, keeping in mind some substitutes are sweeter than sugar.
- Citrus Alternatives:
- Swap out the lemon juice and zest for orange, lime, or grapefruit for a different citrus flavor.
- Healthier Fat Options:
- Use Greek yogurt for part of the fat to add protein and reduce calories.
- Whole Wheat Flour:
- For a healthier option, use whole wheat flour instead of all-purpose flour. This will add a bit more fiber and nutrients to the cake.
☑️ Tips for making lemon ricotta cake recipe:
1. For the best flavor and texture, use full-fat ricotta cheese and not low-fat.
2. Make sure to use fresh, room-temperature eggs for the best results. The bottled stuff just isn’t the same!
3. Use freshly squeezed lemon juice and zest for maximum flavor!
4. Make sure the butter is at room temperature for easier incorporation.
5. Enjoy with a dollop of whipped cream and a sprinkle of lemon zest!
6. If desired, you could use orange juice and zest in place of the lemon to make an orange ricotta cake.
❓ FAQ'S
How to prep a Bundt pan?
I really like to use baking spray to prep a Bundt pan and never have any problem. More info below in the post on other Bundt pan prepping tips.
Why does lemon cake taste so good?
Lemon cake tastes so good because of these reasons:
- Bright Flavor: Lemon provides a fresh, zesty flavor that is both tart and slightly sweet. This bright taste makes the cake refreshing.
- Aromatic Zest: Lemon zest is packed with aromatic essential oils. When you add it to cake batter, these oils are released, giving the cake a fragrant citrus aroma that really makes the overall flavor taste incredible.
- Balance of Sweet and Tart: The natural tartness of lemon combined with the sweetness of cake ingredients creates a perfect balance. The contrast makes every bite extra delicious!
How to eat baked lemon ricotta cheese?
- Warm or Room Temperature: It's nice to enjoy it as is.
- With Honey: Drizzle for sweetness.
- With Fresh Fruit: Pair with berries.
- On Toast or Crackers: Spread for a snack.
- With Nuts: Add toasted nuts.
- With Dessert Wine: Pair with Moscato.
Can I make a gluten-free ricotta cake?
Yes, you can make a gluten-free ricotta cake. Just sub the flour for King Arthur's 1-1 Gluten-Free baking flour (or whatever gluten-free flour you like).
Can I use all-purpose flour instead of cake flour?
No, you can't use all-purpose flour instead of cake flour. I’ve made this lemon ricotta bundt cake once with regular flour and I didn't like the results. It wasn't nearly as fluffy and light, which is why I recommend using cake flour to make this lemon cake recipe from scratch.
How to make my own cake flour?
It's very simple to make your own cake flour. The formula is for every cup of cake flour called you need in a recipe, measure out one cup of all-purpose flour. From the cup, remove 2 tablespoons of the flour (set aside the amount you remove)and add the cup (minus the 2 tablespoons of flour) to a bowl. Add in 2 tablespoons of cornstarch and whisk together.
Can I substitute the ricotta for something else?
No, you can't substitute the ricotta cheese. Be sure to invest in a better quality ricotta, if you can find one, to get the best results.
What is an Italian lemon ricotta cake?
An Italian lemon ricotta cake isn't the same as a traditional lemon cake. A traditional lemon cake is a bit sweeter. A lemon ricotta cake is more dense and usually served at breakfast, or at the end of meal with some fresh fruit.
Does lemon ricotta cake need to be refrigerated?
Yes, lemon ricotta cake needs to be refrigerated. Since it is made with ricotta cheese, it should be stored in an airtight container. It should stay fine in the fridge for up to 5 days.
Can lemon ricotta cake be frozen?
Yes, you can freeze lemon ricotta cake. Cool the cake completely and then wrap tightly in plastic wrap followed by another layer in aluminum foil or a freezer bag. Label the wrapped cake with the date and place it in the freezer. To thaw the cake, leave it in the refrigerator overnight or at room temperature for a couple hours, if you are short on time. You can also freeze individual slices, ready for serving. Adding a glaze or frosting to the cake should be done after thawing. The cake should be fine if frozen for 2-3 months.
Topping ideas for your lemon cake:
Here are some delicious topping ideas for your lemon cake:
1. Lemon Glaze:
- Ingredients: Powdered sugar, fresh lemon juice, lemon zest.
- Instructions: Mix powdered sugar with lemon juice until smooth, and drizzle over the cake. Sprinkle lemon zest on top for extra flavor.
2. Cream Cheese Frosting:
- Ingredients: Cream cheese, butter, powdered sugar, vanilla extract.
- Instructions: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then spread over the cooled cake.
3. Berry Compote:
- Ingredients: Mixed berries (strawberries, blueberries, raspberries), sugar, lemon juice.
- Instructions: Cook berries with sugar and lemon juice until thickened. Cool slightly and spoon over the cake.
4. Whipped Cream and Fresh Berries:
- Ingredients: Heavy whipping cream, powdered sugar, fresh berries.
- Instructions: Whip cream with powdered sugar until soft peaks form. Spread or pipe onto the cake and top with fresh berries.
5. Almond Glaze:
- Ingredients: Powdered sugar, almond extract, milk.
- Instructions: Mix powdered sugar with almond extract and a small amount of milk until smooth. Drizzle over the cake for a nutty twist.
6. Lemon Curd:
- Ingredients: Homemade or store-bought lemon curd. Here's my easy recipe for homemade lemon curd.
- Instructions: Spread a layer of lemon curd over the top of the cake for an extra burst of lemon flavor.
7. Coconut Topping:
- Ingredients: Shredded coconut, toasted if desired. If you do toast it, take care because it can brown very quickly.
- Instructions: Sprinkle shredded coconut over a frosting or glaze for added texture and flavor.
8. Powdered Sugar:
- Ingredients: Powdered sugar.
- Instructions: A simple dusting of powdered sugar is what I did. I like it because it is classic and looks elegant even for guests.
Some other lemon dessert recipes you'll love:
Did you make this? Please RATE THE RECIPE below:)
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Easy Italian Lemon Ricotta Cake
Equipment
- Stand Mixer if you don't have stand mixer, can be made entirely by hand using mixing bowl.
Ingredients
- ½ cup unsalted butter , at room temperature (plus more to grease the baking pan)
- 2 cups cake flour
- 2 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 1½ cups whole-milk ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- zest of 1 to 2 lemons
- 2 Tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)
Instructions
- Preheat the oven to 350ºF. Grease and flour Bundt pan (or you could use baking spray, as I did).
- Combine dry ingredients: In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
- Mix butter, ricotta, and sugar: Using a mixer (or by hand), cream the butter, ricotta and granulated sugar until blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. In other words, the batter will not look entirely smooth (see photo). With the machine running, add the eggs 1 at a time.
- Mix in eggs: Add the eggs 1 at a time.
- Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Stop the mixer and use a spatula to scrape the sides of the bowl after each addition of the dry ingredients.
- Pour the batter into the prepared pan and place on middle rack of oven.
- Bake for 25 minutes on 350. Lower heat, bake about another 20 minutes on 325, or until a toothpick comes out clean and the cake pulls away from the sides of the pan. I always have to lower my oven to 325 with cakes. My cakes bake too fast if I bake all the way on 350.
- Invert cake: Carefully invert the cake onto your serving plate. Dust with confectioner's sugar, or make a lemon glaze with fresh lemon juice.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Prepping pan: The best way to prep a Bundt pan is with baking spray. I have baked countless amount of Bundt cakes, and I have had always the best baking experience using baking spray to prep my Bundt pans.
- Ricotta: I talk about the ricotta a bit in my post. And I do mention that I really like the texture and quality of the Galbani whole milk ricotta. You don't need to strain it. I am not working for them, it's just a personal preference. If you have a favorite ricotta, use that. But take a minute to read my ricotta notes in the post.
- Flour: I have made this with cake flour and with all-purpose, and it only turns out as fluffy as it does using cake flour. With that said, if you don't have any cake flour, go ahead and look at my post, I do explain what to do.
- Lemon: I do prefer to use fresh lemon juice. If you can get organic, that is best to use for the zest.
Annie says
My family just loved this cake. You can really taste the lemon flavor!
Pat says
Thank you for this recipe. I had some ricotta cheese that needed to be used up so I searched for a recipe to bake with ricotta. This was like a cross between pound cake and cheese cake. I really enjoyed it and will make it again. I also added about 1-1/2 teaspoons of lemon bakery emulsion because I knew the lemon juice and zest wouldn’t quite do it for me. Thanks again for a great recipe.
Lora says
Hi Pat-Thank you for taking the time to leave your lovely comment. I really appreciate you sharing that you added that lemon flavor boost to it...great idea!! It's one of my favorite ricotta cakes!! Enjoy!
jessica says
This is one of the best lemon ricotta cake recipes. I have tried other ones, but this one always turns out so good!
Lora says
Hi Jessica-Thank you for taking the time to let me know you enjoy my lemon ricotta cake. It's one of my favorites! Happy Baking! XX
Kay says
Delicious! Made in a fancy bundt pan, put a lemon glaze on top. No leftovers, it'a a winner!
Lora says
Hi Kay-Really happy you enjoyed this lemon ricotta cake! ENJOY!