Lemon Ricotta Cake: A Bright and Moist Delight with a Zesty Twist

Enjoy a delightful slice of Lemon Ricotta Cake, a beautifully moist and tender dessert that brings together the tangy flavor of lemon with the creamy richness of ricotta cheese. This cake is light and refreshing, making it a perfect treat for any occasion. With a delicate crumb and a burst of citrusy goodness, it’s a dessert that will brighten up your day.

Why You’ll Love This: This Lemon Ricotta Cake is loved for its perfect balance of flavors and textures. The lemon zest and juice add a vibrant, tangy note, while the ricotta cheese ensures a moist, tender crumb that melts in your mouth. It’s an easy-to-make cake that doesn’t skimp on flavor, making it a great choice for both novice and experienced bakers alike. The simplicity of the ingredients allows the fresh lemon and rich ricotta to shine, creating a dessert that’s both elegant and comforting.

Perfect Occasion: This cake is perfect for a variety of occasions. Serve it at brunches, afternoon teas, or as a refreshing dessert after dinner. It’s also great for special celebrations like birthdays, holidays, or any time you want to impress guests with a homemade treat. Its light and zesty flavor makes it especially suitable for spring and summer gatherings.

Decoration Tips: For a beautiful presentation, dust the cooled cake with powdered sugar. You can also add a few thin slices of lemon or a sprinkle of lemon zest on top for extra color and flavor. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. Fresh berries or a sprig of mint can also add a nice visual and flavor contrast.


  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 200g granulated sugar
  • 150g unsalted butter, room temperature
  • 1 1/2 tbsp lemon zest
  • 3 eggs
  • 250g ricotta cheese
  • 1 tbsp lemon juice


  1. Preheat Oven:
    • Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
  4. Add Eggs:
    • Add the eggs to the butter mixture, one at a time, beating well after each addition.
  5. Combine Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Incorporate Ricotta:
    • Fold in the ricotta cheese until evenly distributed throughout the batter.
  7. Add Lemon Juice:
    • Stir in the lemon juice, being careful not to overmix.
  8. Prepare for Baking:
    • Pour the batter into the prepared cake pan and spread it evenly.
  9. Bake:
    • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool:
    • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Serve:
    • Once cooled, dust the cake with powdered sugar. Slice and enjoy!

Enjoy this Lemon Ricotta Cake, a delightful treat that combines the tangy brightness of lemon with the creamy richness of ricotta for a perfect dessert experience!

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