The BEST Cake Recipe - Italian Lemon Ricotta Cake

– 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 kosher 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)


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Cook time: 55 mins

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cake, dessert

prep Time

10 min


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If you're searching for the BEST traditional ricotta cake recipe, you have found it! Italian Lemon Ricotta Cakeis bursting with fresh lemon flavor thanks to the lemon zest and freshly squeezed lemon juice in the batter. Perfect for breakfast, or after a delicious Italian meal. Just delicious with a cappuccino!

How to make my own cake flour? It's very simple. 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.

Why is my ricotta cake batter is a little lumpy? Is it fine if the ricotta cake batter has some lumps. You do not want to over mix (or over beat )the batter. Full fat ricotta cheese is best for this recipe.


How to prepare a Bundt pan for baking? I truly love using a baking spray. My Bundt cakes flip out of the pan very easily. If you do not have baking spray, prep the pan with a mixture of cooled melted butter with flour. Brush this on into every nook and cranny of your Bundt pan.


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