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
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.
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.
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!
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??
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4.91 from 71 votes
Print Recipe
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 minutes
Cook40 minutes minutes
Ready in: 2 hours hours
Ingredients
- 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
Topping
- 1 lb. fresh strawberries, diced or sliced
- 3 1/2 Tbsp (42g) granulated sugar, divided
- 1 cup (235ml) heavy cream
Instructions
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 354Calories 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.
Author: Jaclyn
Categorized:
- Desserts
- Spring
Tagged:
- butter
- cream
- eggs
- flour
- lemons
- ricotta
- strawberries
- sugar
- vanilla extract
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- Lemon Ricotta Pancakes
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234 Comments
RenaLee
Hi,
Is there not any lemon juice or liquid to this recipe?Jaclyn
No liquid needed the ricotta has plenty as it’s essentially milk whey.
Lois Alexander
The ricotta is quite wet. Should I put it to drain in a coffee filter before using? Thanks.
Jaclyn
Yes if the ricotta is overly watery I would strain first.
Loishotmail.com
Thank you. So looking forward to making this cake. And the ricotta was on sale. Bonus!
Anne
Does it need to be refrigerated
Jaclyn
It doesn’t have to be refrigerated (though topping should be) it will keep longer if refrigerated.
Cindy
Does it have to be made in a springform?
Jaclyn
No but I’d make sure your pan is at least 2 inches high and I’d use parchment paper on bottom (plus butter and flour) for easy removal.
Nancy
Hi Jaclyn,
Should the ricotta and eggs be room temp or straight out of the frig ?
P.S. I LOVE your recipes, they are easy to follow and deelish !
Jaclyn
Just out of the fridge works fine in this recipe. I’m thrilled to hear you love my recipes thanks for letting me know Nancy!
Colleen Green
This cake is fabulous!
Sandie
Hi can I double this and stack them for a birthday cake?
Jaclyn
Yes it could be made into a layered cake.
Noreen
Fluffy, light, refreshing, lemony. Perfect cake for spring and summer! I’ve made this cake several times and this it time came out the best. Difference was I beat the sugar and butter a full 5 minutes on medium speed of my standing mixer and pinched the zest (packed it when I measured) into the sugar. I love serving this cake from the fridge with cold whipped cream and strawberries. It’s so delicious!!
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