Lemon Ricotta Cake

This lemon ricotta cake is one of those recipes that feels fancy but is actually really simple to make. It’s soft, moist, and has the perfect balance of sweet and tangy.

The ricotta is what makes this cake so special. It gives the crumb an incredibly tender, almost creamy texture that you just don’t get with a regular cake.

The lemon flavor comes through in every bite without being overpowering. Fresh lemon juice and zest do all the work here, and a simple lemon glaze on top ties everything together.

You don’t need any fancy equipment or techniques for this one. A couple of bowls, a whisk, and about an hour of your time is all it takes.

It’s great for dessert, with afternoon coffee, or even as a weekend breakfast treat. Once you try it, it’ll probably become a regular in your kitchen.

Why You’ll Love It

Incredibly Moist and Tender – The ricotta cheese and olive oil work together to create a cake that is unbelievably soft and moist, with a delicate crumb that stays fresh for days without drying out.

Bright and Refreshing Flavor – Between the zest of two whole lemons, fresh lemon juice in the batter, and a tangy lemon glaze on top, this cake delivers a bright citrus punch that feels light and not overly sweet.

One Bowl Batter – The wet ingredients all get whisked together in a single large bowl before you fold in the dry mix, which means less cleanup and a straightforward process that is hard to mess up.

Recipe Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Fine Salt
• 1 cup Whole Milk Ricotta
• 1 cup Granulated Sugar
• 3 large Eggs
• 1/2 cup Extra Virgin Olive Oil
• 2 tbsp Fresh Lemon Juice
• Zest of 2 Lemons
• 1 tsp Vanilla Extract
• 1 cup Powdered Sugar
• 2 tbsp Fresh Lemon Juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, combine the ricotta and granulated sugar. Whisk until smooth and well blended. Add the eggs one at a time, whisking after each addition. Pour in the olive oil, lemon juice, lemon zest, and vanilla extract, and whisk until the batter is smooth and creamy.

Step 4

Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Do not overmix. The batter will be thick and luscious.

Step 5

Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes until the cake is golden on top and a toothpick inserted in the center comes out clean.

Step 6

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Step 7

Whisk together the powdered sugar and lemon juice in a small bowl until you have a smooth, pourable glaze. Drizzle it over the cooled cake, letting it run down the sides. Let the glaze set for 10 minutes before slicing and serving.

My Tips

Drain Your Ricotta First

A lot of ricotta brands have extra moisture sitting in the container, especially the ones from the grocery store deli section. If you dump it straight into the batter, that extra liquid can make the cake dense and soggy in the center.

Spoon the ricotta into a fine mesh strainer set over a bowl and let it sit for about 15-20 minutes before you start mixing. You’ll be surprised how much liquid drains out.

This one step makes a huge difference in getting that perfectly moist but not wet crumb.

Zest the Lemons Before You Juice Them

Always zest your lemons first, then cut and juice them. Trying to zest a lemon after you’ve already cut it in half is messy and you won’t get nearly as much zest off it.

Use a microplane or the fine side of a box grater, and only take off the bright yellow outer layer. The white part underneath (the pith) is bitter and will give your cake an unpleasant taste.

Two lemons should give you roughly 2 tablespoons of zest, which is plenty to get that bright lemon flavor throughout the cake.

Use Room Temperature Eggs and Ricotta

Cold eggs and cold ricotta don’t blend smoothly with the olive oil and sugar. You’ll end up with a lumpy batter that doesn’t come together properly.

Pull your eggs and ricotta out of the fridge about 30 minutes before you start baking. Room temperature ingredients mix into a much smoother, creamier batter.

If you forgot to take the eggs out, just place them in a bowl of warm (not hot) water for about 10 minutes. That does the trick.

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Frequently Asked Questions

Can I use part-skim ricotta instead of whole milk ricotta?

You can, but whole milk ricotta really does make a difference here. It gives the cake that rich, moist, and tender crumb that makes this recipe special.

Part-skim ricotta has more water and less fat, so your cake may turn out slightly drier and less creamy. If whole milk ricotta is available, it’s worth grabbing for this one.