Name: Ricotta Lemon Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup ricotta cheese (drain excess moisture if watery); 1 cup granulated sugar; 3 large eggs (room temperature); 1 teaspoon vanilla extract; 2 lemon lemon zest (finely grated with microplane); 2 tablespoons lemon juice (freshly squeezed); 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon salt; 1 cup powdered sugar (for glaze); 2-3 tablespoons lemon juice (for glaze)

This Ricotta Lemon Cake feels like a gentle sunrise, especially on mornings when I need a little brightness without the heaviness. The creamy ricotta gives it a tender crumb, while the lemon zest and juice add a lively zing that wakes up your senses. It’s simple, honest baking that comforts and refreshes all at once.

I love how the ingredients come together in this cake—no fuss, just real flavors. I’ve often turned to this recipe when I want something sweet but not cloying, a slice that lifts my mood with its fresh, zesty aroma and soft texture. It’s one of those recipes that feels like a quiet victory, especially when I want to brighten a gray day.

Focusing on how the brightness of lemon and the creamy richness of ricotta come together to create a cake that feels like a gentle sunrise in your hands, perfect for those mornings when you need a little lift without the heaviness.

Bright moments in baking

Baking this cake always brings a quiet smile—there’s something incredibly soothing about its simple, bright flavors.
This recipe became my go-to when I needed a quick burst of sunshine in the afternoon, lemon zest and ricotta in every bite.
I love how the aroma of lemon and warm butter fills my kitchen, instantly lifting my mood, even on the busiest days.
Sharing slices of this cake feels like offering a moment of calm and joy, especially when life feels a little chaotic.

The story behind this recipe

This cake was born out of a lazy Sunday baking session when I wanted something bright but not overly sweet. The idea of combining ricotta’s soft, almost custardy texture with the sharp pop of lemon came from a weekend trip to Italy, where I tasted a ricotta tart that stayed on my mind. I started experimenting, aiming for a cake that felt like a gentle, comforting sunrise—something that would lift spirits with every bite.
Over the years, I’ve tweaked the recipe to balance the richness of the ricotta with just enough lemon zest to keep it lively. It’s become a staple for brunches and quiet mornings, a little slice of sunshine that’s simple enough to whip up on a whim but special enough to serve with pride.
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Trivia and Historical Notes

This cake combines Italian-inspired ricotta with the brightness of lemons, a pairing popular in Southern European desserts.
Ricotta cheese as an ingredient started gaining popularity in baking during the Renaissance, thanks to its rich, creamy texture.
Lemon zest in baked goods was historically used to preserve freshness before refrigeration, adding a lively aroma and flavor.
The cake’s simplicity and use of fresh ingredients reflect a tradition of rustic, honest baking common in Mediterranean countries.

Ingredient breakdown: key components

Ricotta: I love how its creamy, slightly sweet flavor adds moisture and tenderness. If yours is watery, drain it a bit to avoid a soggy crumb.
Lemon zest: Brightens the entire cake with a lively aroma. Use a microplane for the finest zest, and skip if you prefer a milder citrus note.
Lemon juice: I aim for fresh, bright lemon juice to enhance the zing. Bottled works in a pinch, but fresh is always more vibrant and lively.
All-purpose flour: It forms the structure, but if you want a lighter crumb, try swapping part of it with almond flour. Just don’t overmix to keep it tender.
Sugar: I use regular granulated, but raw sugar adds a deeper caramel note. Adjust to your sweetness preference, but don’t skip it altogether—balance is key.
Eggs: They give the structure and richness. Room temperature eggs blend more smoothly and help the batter come together without lumps.
Butter: I prefer unsalted, melted, for flavor and moisture. If you want a dairy-free version, try coconut oil, but expect a slight coconut aroma.

Spotlight on key ingredients

Ricotta:

I love its soft, custardy texture that melts in your mouth. If yours is watery, drain it slightly for a firmer crumb.
Lemon zest: Brightens every bite with a lively, aromatic punch. Use a microplane for maximum zest and avoid bitter pith.

Lemon:

Lemon juice: Freshly squeezed lemon juice gives a sharp, zingy brightness. Bottled works in a pinch but lacks the vibrancy of fresh.
Lemon zest: Its fragrant oils intensify when baked, adding a lively citrus aroma that wakes up the senses.

Notes for ingredient swaps

Dairy-Free: Swap ricotta for firm silken tofu blended until smooth—creamy, but with a different subtle soy note.
Gluten-Free: Use almond flour or a gluten-free flour blend in place of all-purpose flour—keep in mind it may alter the crumb’s texture.
Lemon Zest: If you prefer a milder citrus flavor, reduce zest to 1 lemon or skip altogether—less bright, but still flavorful.
Sugar: Substitute honey or maple syrup—use about 3/4 cup for every cup of sugar, which will add a slight floral note.
Eggs: Replace each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer—watch for slightly denser texture.
Butter: Use melted coconut oil or vegetable oil—dairy-free options that keep the cake moist but may add a hint of coconut or neutral flavor.
Lemon Juice: Swap with bottled lemon concentrate if fresh lemons aren’t available—less bright but still citrusy.

Equipment & Tools

9-inch round cake pan: To bake the cake evenly and shape it properly.
Parchment paper: For easy removal and preventing sticking.
Mixing bowls: To combine wet and dry ingredients separately.
Whisk: To blend ingredients smoothly and incorporate air.
Microplane or zester: To zest lemons finely, releasing bright oils and aroma.
Rubber spatula: To fold dry ingredients gently into the wet batter.
Cooling rack: To cool the cake evenly and prevent sogginess.

Step-by-step guide to Ricotta Lemon Cake

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together 1 cup of ricotta cheese and 1 cup of granulated sugar until smooth and slightly fluffy, about 2-3 minutes.
Add 3 large eggs, one at a time, mixing well after each addition. Make sure the eggs are at room temperature for a smoother batter.
Stir in 1 teaspoon of vanilla extract, the zest of 2 lemons, and 2 tablespoons of freshly squeezed lemon juice. Mix until well combined.
In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture, just until combined. Do not overmix to keep the cake tender.
Pour the batter into the prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter to settle the batter.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Check for doneness: the cake should be slightly cracked on top, fragrant with lemon, and the edges might pull away slightly from the pan.
Remove from oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before glazing or serving.
For the glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over cooled cake for a bright finish.
Allow the glaze to set for at least 15 minutes. Slice and serve at room temperature to enjoy the tender crumb and zesty brightness.

Let the cake cool completely on a wire rack before glazing or slicing. Finish with a drizzle of lemon glaze and serve at room temperature for the best tender crumb and fresh flavor.

How to Know It’s Done

Cake is golden and a toothpick comes out clean.
Edges slightly pull away from the pan.
Cake feels firm but springy when gently pressed.