This Italian Lemon Ricotta cake is incredibly moist and tender, bursting with an intense, fresh lemon flavor profile and creamy ricotta cheese texture that is dense, yet fluffy. Top it with an easy homemade Lemon Curd or sprinkle powdered sugar on top. It’s an easy, yet impressive dessert recipe that requires only one mixing bowl and is always a show-stopper!

Lemon Ricotta Cake garnished with lemon slices, raspberries and a sprig of mint.

Ricotta cake is a traditional Italian dessert that features creamy ricotta cheese, typically enfused with lemon and olive oil.

Why this recipe works

I’ve found that steeping the lemon zest first in super hot water enhances the lemon flavor. The steeping process releases the highly fragrant essential oils, resulting in a more intense and aromatic brightness to the lemon cake without adding more liquid.
The addition of baking soda allows the cake to have a light, airy texture, a fluffier crust and it neutralizes the acidity of the lemon and ricotta cheese and helps in browning.
The addition of lemon curd is a finishing note that enhances the flavors even more, and finishes the cake with a nice glaze for a lovely presentation.

I’ve never been to Italy, but I often dream of going…some Italian-inspired recipes I have in my collection would pair beautifully with this fluffy ricotta cake! Perhaps a Vermicelli Summer Salad – tender Vermicelli pasta nestled in a dreamy, creamy sauce or after a entree of Eggplant Parmesan! I also have a really good recipe for Italian Almond Cookies, Italian Green Beans, and Italian Egg Rolls that make a great appetizer…check some of these out when menu planning!

What you’ll need for the lemon ricotta cake and lemon curd

Here, I’ve combined the ingredients for both the Ricotta Lemon Cake and the Lemon Curd. Exact measurements are in the recipe card below. The lemon curd is optional, but I think it’s totally worth it to make up a batch…you can always use lemon curd with pastries, cookies or thin and serve as a sauce for fish or chicken.

Equipment:

9″ inch spring form pan
Spray oil
Parchment paper
Fine meshed sieve
Hand or stand mixer
Citrus zester or microplane

Ingredients:

Lemons– the cake needs 2-3 large lemons and the curd needs 5-6 so..buy a bag of large lemons; you can use leftover lemons as a garnish or in iced tea
Ricotta cheese – 16 ounces = one and a half cups; whole fat, not “light”
Eggs-4 eggs for the curd, 3 eggs for the cake
Granulated sugar – 2 and a half cups
Butter – unsalted; 2 and a half sticks
Flour – all-purpose; one and a half cups
Vanilla extract, baking soda, pinch of salt and a little cornstarch (in case you want to thicken the lemon curd)
Spray oil and a little powdered sugar for the springform pan and for the topping if you choose not to make the lemon curd

Process and Recipe Tips

Rather than list the step-by-step instructions here, I’ll provide an overview. The recipe card below goes into great detail, as do the recipe notes, so be sure to read both before beginning.

Do prep work first: juice and zest lemons, separate eggs, cut butter, measure out all the ingredients, prepare springform pan and set aside
Make the lemon curd first and refrigerate; while it’s chilling, make the cake
The cake takes about 45-55 minutes to bake and another 15 minutes to rest; I recommend chilling the cake in the fridge after it’s cooled somewhat so when (if) you top the cake with either curd or powdered sugar, it will not dissolve into the warm cake

Slice of lemon Ricotta cake with lemon curd on top, garnished with a lemon slice and sprig of mint.

This easy one-bowl Italian Lemon Ricotta cake is absolutely divine! It provides just enough sweetness to finish off a meal, serve at bruch or as a breakfast cake with a warm cup of espresso!

Italian Lemon Ricotta Cake with Lemon Curd

Traditional Italian Ricotta cake enfused with fresh lemon juice, lemon zest and finished with a silky smooth lemon curd.

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Course: Dessert

Cuisine: Italian

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Yield: slices

Author: Anecia Hero

Equipment

Hand mixer or stand mixer
Citrus zester
9" inch springform pan
Parchment paper
Fine mesh strainer
Juicer or citrus press

Ingredients

Cake

½ cup fresh lemon juice ( 2-3 large lemons)
2 tablespoons lemon zest ( zest from 2 large lemons)
1½ sticks butter, unsalted, room temperature (12 tablespoons)
1½ cups granulated sugar
16 ounces whole fat ricotta cheese
3 large eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
1½ cups all-purpose flour
¼ cup confectioner sugar (for the springform pan and for the top- optional)
spray oil for the pan

Lemon Curd

1 cup fresh lemon juice (about 5-6 large lemons)
2 large whole eggs
2 large egg yolks
1 cup granulated sugar
1 stick unsalted butter (8 tablespoons) , cut into 16 pieces
pinch of salt (optional)

Thickening Slurry (optional)

2 tablespoons cool water
2 teaspoons cornstarch

Instructions

Make the Lemon Curd First

Cut one stick of butter into 16 pieces; set aside
Juice lemons and strain in a fine mesh strainer to remove any seeds or pulp
Separate two eggs; reserve yolks and set aside
1 cup fresh lemon juice, 1 stick unsalted butter (8 tablespoons), 2 large egg yolks
In a saucepan on low heat, add lemon juice, sugar, whole eggs and egg yolks; whisk together blended well. Strain through a finely meshed strainer, transfer the mixture back to the saucepan, and continue to cook 8-9 minutes, whisking constantly until mixture begins to thicken (about 8-9 minutes)
1 cup fresh lemon juice, 2 large whole eggs, 1 cup granulated sugar, 2 large egg yolks
Remove from heat, add butter and continue to whisk off heat until butter is melted; taste for a hint of salt. If you want to add a little salt, just add a pinch of salt now. Strain again through a finely meshed strainer. Transfer the mixture to a glass bowl or jar; place plastic wrap on the surface of the curd, refrigerate for 20-30 minutes (minimum) if you're using the lemon curd for a cake or cookies. Refrigerate for 1 hour for best results. If you want to thicken the curd, combine cornstarch and water together and add to the lemon curd while it's still cooking
1 stick unsalted butter (8 tablespoons), pinch of salt (optional), 2 tablespoons cool water, 2 teaspoons cornstarch

Lemon curd will thicken upon refrigeration

Make the Cake

Preheat oven to 350℉; spray the bottom of the pan then remove the collar and place a sheet of parchment paper on the bottom; return collar to pan, and lightly spray the parchment paper and the sides of the pan; add a few tablespoons of confectioner's sugar and dust the pan; set aside
Zest and juice lemons
spray oil for the pan
Bring ¾ cup water to boil, add the lemon zest and let it steep for 3-5 minutes; strain through a fine-meshed strainer

Steeping the lemon zest intensifies the lemon flavor by releasing the oils; you don't have to steep it, but it really does make a difference

In a large mixing bowl, cream butter and sugar until combined; add ricotta cheese and beat on medium-high speed for 5 minutes; turn speed to medium and add eggs one at a time; once incorporated, add zest, lemon juice, vanilla and baking soda and add flour in ½ cup increments; scrape the sides down while mixing; pour batter into springform pan and bake on the middle rack for 45-55 minutes, or until the center of the cake comes out clean on a toothpick. Allow cake to cool about 15 minutes before removing the collar
½ cup fresh lemon juice, 2 tablespoons lemon zest, 1½ sticks butter, unsalted, room temperature, 1½ cups granulated sugar, 16 ounces whole fat ricotta cheese, 3 large eggs, 1 teaspoon vanilla extract, ½ teaspoon baking soda, 1½ cups all-purpose flour
Gently slide a sharp knife under the parchment paper and transfer cake to a pretty cake plate; top with the lemon curd or sprinkle confectioner's sugar on top.

Notes

About the Lemons

One large lemon (about 2″inches in diameter) yields almost a tablespoon of zest and about ¼ cup of lemon juice.

About the Lemon Curd

This is optional. You don’t have to use lemon curd if you don’t want. If you do, double strain the curd. I’ve found that double straining it produces a more silky smooth curd.

About the Ricotta Cake

Let the cake cool completely before adding the lemon curd. Personally, I refrigerate the cake first then, when it’s time to serve, allow it to come to room temperature (while still slightly cool) and then apply a light layer of lemon curd.

About the Lemon Zest

If you steep the lemon zest in water that has been brought to a boil for 3-5 minutes the lemon flavor intensifies signifigantly. You can skip this step, but it really does make a difference in the lemon flavor. Be sure to strain it before adding it to the cake.

Nutrition Estimate

Serving: 1 sliceCalories: 510kcalCarbohydrates: 60gProtein: 9gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 178mgSodium: 112mgPotassium: 128mgFiber: 1gSugar: 45gVitamin A: 912IUVitamin C: 13mgCalcium: 105mgIron: 1mg

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