The Best Lemon Ricotta Cake You’ll Ever Make (So Moist & Fluffy!)

Welcome to my kitchen! Today, I’m sharing my lemon ricotta cake, a dessert that’s always a hit at family gatherings and dinner parties. I first tried it at a charming Italian bakery in Boston years ago, and after one bite of that cloud-like, citrus-kissed slice, I knew I had to recreate it at home. After dozens of tests (and lots of happy taste-testers!), I finally perfected this recipe, and it instantly became a favorite in my household.

This recipe is perfect for anyone who loves easy lemon ricotta cake and wants something delicious, elegant, yet surprisingly simple to bake. What makes this italian lemon ricotta cake so special? The ricotta creates an incredibly moist, tender crumb that practically melts in your mouth, while fresh lemon zest and juice add bright, sunny flavor that’s never too sweet or heavy. It’s the kind of cake that looks impressive but comes together with basic pantry ingredients and minimal fuss.

Whether you’re hosting a spring brunch, need a show-stopping dessert for Easter or Mother’s Day, or simply want to treat yourself to something wonderful with your afternoon coffee, this moist lemon ricotta cake delivers every single time. The texture is somewhere between a pound cake and a delicate sponge cake—fluffy yet satisfyingly rich. Let’s dive in and see why this lemon ricotta cake recipe is a must-try!

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Difficulty: Easy
Calories: ~285 per slice

This recipe is surprisingly quick and easy—perfect for busy afternoons when you want something homemade but don’t have hours to spend in the kitchen! Prep your ingredients for a smooth lemon ricotta cake recipe experience, and you’ll have this beauty in the oven in no time.

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Ingredients

For this lemon ricotta cake, you’ll need the following ingredients. The beauty of this recipe is its simplicity—most items are probably already in your pantry! You can swap butter with coconut oil for a lighter homemade lemon ricotta cake version, though I prefer the richness that butter brings. The ricotta is what makes this cake incredibly moist and tender, so don’t skip it or substitute it with other cheeses.

For the Cake:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (or coconut oil)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup whole milk ricotta cheese
• ⅓ cup whole milk
• 2 tablespoons fresh lemon juice
• Zest of 2 large lemons
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Ingredient Notes:

• Ricotta: Use whole milk ricotta for the best texture. Low-fat works too, but the cake won’t be quite as rich.
• Lemons: Fresh is essential! Bottled lemon juice just doesn’t deliver the same bright flavor.
• Butter: Room temperature butter creams better with sugar, creating a lighter crumb.

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Instructions

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C)—this helps your lemon ricotta cake bake evenly from the start. Grease a 9-inch round springform pan or cake pan thoroughly with butter or non-stick spray, then dust lightly with flour. This step is crucial for easy removal later!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. For a soft best lemon ricotta cake, don’t overbeat once we add the wet ingredients—gentle mixing is key!

Step 3: Cream Butter and Sugar

In a large mixing bowl (or stand mixer), beat the softened butter and sugar together on medium-high speed for about 3–4 minutes until light and fluffy. This creates air pockets that make your cake rise beautifully. The mixture should look pale and creamy.

Step 4: Add Eggs One at a Time

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated. The mixture might look slightly curdled—that’s completely normal!

Step 5: Incorporate Ricotta and Lemon

Beat in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth. The batter will look a bit lumpy because of the ricotta, and that’s exactly what you want for this simple lemon ricotta cake.

Step 6: Combine Wet and Dry

Add the flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined after each addition. I like using a wooden spoon for the final stir; it just works better and prevents overmixing. The batter should be thick but pourable.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden and spring back when lightly touched.

Step 8: Cool

Let the cake cool in the pan for 15 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely. Resist the urge to glaze it while warm—the glaze will soak in rather than sit beautifully on top.

Step 9: Make the Glaze

While the cake cools, whisk together the powdered sugar, lemon juice, and zest until smooth. Start with 2 tablespoons of juice and add more for a thinner consistency. For a thicker glaze that sits on top, keep it a bit stiffer.

Step 10: Glaze and Serve

Once the cake is completely cool, drizzle or spread the glaze over the top, letting it drip down the sides naturally. Let the glaze set for 10–15 minutes before slicing.

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Pro Tips

Tip 1: Don’t skip bringing your eggs and ricotta to room temperature—cold ingredients can cause the batter to curdle and won’t incorporate as smoothly. Set them out 30 minutes before baking.

Tip 2: Use room temperature eggs and butter for a fluffier lemon ricotta cake. This creates better emulsion and more air in the batter, resulting in a lighter crumb.

Tip 3: For the most vibrant lemon flavor, use a microplane to zest your lemons. The finer the zest, the more evenly the lemon oil distributes throughout the cake.

Tip 4: Grease your pan thoroughly and line the bottom with parchment paper to prevent sticking—trust me, it makes a difference! There’s nothing worse than a beautiful cake that breaks when you try to remove it.

Tip 5: Don’t overbake! The cake is done when a toothpick comes out with a few moist crumbs. Overbaking will dry out your fluffy lemon ricotta cake, and we want to keep that gorgeous moisture.

Tip 6: For an extra-moist cake, brush the warm cake with a simple syrup (equal parts sugar and lemon juice heated until sugar dissolves) before glazing. This is a trick Italian bakers use!

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Serving Suggestions

This lemon ricotta cake is incredibly versatile and delicious in so many ways! Serve it at room temperature for the best flavor and texture—the lemony notes really shine when the cake isn’t cold.

Pair it with a hot cup of coffee or Earl Grey tea for an elegant afternoon treat. The citrus complements tea beautifully! For a more indulgent dessert, add a dollop of lightly sweetened whipped cream or a small scoop of vanilla gelato on the side. Fresh berries—especially raspberries, blueberries, or sliced strawberries—make a gorgeous and delicious topping that adds a pop of color.

For special occasions, dust the glazed cake with a bit of extra powdered sugar and garnish with fresh lemon slices and mint leaves. It looks like something from a bakery window!

These serving ideas elevate your easy lemon ricotta cake experience and make it suitable for everything from casual family dinners to fancy celebrations.

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Storage & Reheating

Store your cake in an airtight container or covered with plastic wrap for 3–4 days at room temperature. The ricotta keeps it naturally moist, so there’s no need to refrigerate unless your kitchen is very warm. In fact, I recommend avoiding the fridge because it can dry out the texture and dull the bright lemon flavor.

Leftover lemon ricotta cake stays moist when stored properly and honestly tastes even better on day two once the flavors have had time to meld. If you do need to refrigerate it, let it come to room temperature for 30 minutes before serving.

You can reheat individual slices in the microwave for about 10–15 seconds to bring back that fresh-baked warmth, though it’s equally delicious served at room temperature. For a crispier edge, warm a slice in a 300°F oven for 5 minutes.

Freezing: This cake freezes beautifully! Wrap individual slices or the whole cake (without glaze) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours, then add fresh glaze before serving.

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Health & Nutrition Info

While this is definitely a treat, you can make some swaps to create a lighter version! Consider using Greek yogurt in place of half the ricotta for extra protein and a slight tang. You can also reduce the sugar to ¾ cup if you prefer a less sweet cake—the lemon flavor will be even more prominent.

For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The ricotta helps maintain moisture, so gluten-free versions turn out surprisingly well! Use a dairy-free ricotta alternative and plant-based butter for a dairy-free version.

One serving (1 slice of 10) contains approximately 285 calories, depending on portion size and whether you include the glaze. The ricotta adds protein and calcium, while the lemon provides vitamin C and bright, antioxidant-rich flavor.

This healthier italian lemon ricotta cake option is perfect for weekend treats when you want something special but don’t want to completely derail your goals. The key is portion control and enjoying every bite mindfully!

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Conclusion

There you have it—the most delicious, tender, and perfectly lemony cake you’ll ever make! This lemon ricotta cake has everything you want in a dessert: it’s elegant enough for special occasions but easy enough for a weeknight treat. The combination of creamy ricotta and bright lemon creates magic in every bite, and that beautiful glaze just ties everything together.

I hope this recipe brings as much joy to your kitchen as it has to mine. It’s become my go-to whenever I need to impress guests or simply treat myself to something wonderful. The compliments you’ll get are worth every minute of prep time!

Try this lemon ricotta cake and let me know how it turned out! I’d love to hear about your experience—did you add any personal touches? Serve it with berries? Make it for a special occasion? Drop a comment below, rate the recipe, and share photos on Instagram (tag me so I can see your beautiful creations!).

If you loved this recipe, be sure to check out my other citrus desserts like Lemon Pound Cake, Orange Almond Cake, and Limoncello Tiramisu. Happy baking!

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FAQ

Can I freeze this lemon ricotta cake?
Yes! Your lemon ricotta cake can be frozen for up to 3 months. I recommend freezing it without the glaze for best results. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Thaw at room temperature for a few hours or overnight in the fridge, then add fresh glaze before serving. The texture stays remarkably moist!

What if I don’t have ricotta cheese?
Ricotta is really the star here, but in a pinch, you can substitute with full-fat cottage cheese blended until smooth, or mascarpone cheese (though this will make the cake richer and denser). Greek yogurt works too but will give you a tangier flavor and slightly different texture. For the most authentic moist lemon ricotta cake, though, I recommend using real ricotta.

Can I make this cake ahead of time?
Absolutely! This cake actually gets better after sitting for a day as the flavors develop and meld together. Bake it up to 2 days ahead, store it covered at room temperature (without glaze), and add the lemon glaze a few hours before serving. It’s perfect for stress-free entertaining!

How can I adjust the sweetness?
The beauty of this homemade lemon ricotta cake is its balanced sweetness—it’s not overly sugary. However, you can reduce the sugar to ¾ cup in the cake if you prefer a less sweet version. The glaze is where most of the sweetness comes from, so you can make it thinner or skip it entirely and just dust the cake with powdered sugar instead. Some people add an extra tablespoon of lemon juice to the glaze for a more tart finish.

Can I use a different pan size?
Yes! This recipe works in a 9-inch round pan, a 9-inch springform pan, or an 8×8-inch square pan. If using an 8-inch round pan, the cake will be taller, so add about 5–10 minutes to the baking time and watch for doneness. For a loaf pan (9×5-inch), bake for 55–65 minutes. Always use the toothpick test to check for doneness rather than relying solely on time.

Why is my cake dense instead of fluffy?
The most common causes are overmixing the batter after adding flour (which develops too much gluten) or using cold ingredients (which don’t emulsify properly). Make sure your butter, eggs, and ricotta are at room temperature, and mix just until combined once you add the flour. Also, check that your baking powder is fresh—old leavening agents won’t give you the lift you need!

Can I make this into cupcakes?
Definitely! Line a muffin tin with cupcake liners and fill each about ⅔ full. Bake at 350°F for 22–28 minutes until a toothpick comes out clean. This recipe makes about 16–18 cupcakes. They’re perfect for parties and portion control!