I perfected my Lemon Ricotta Cake with a simple secret that yields an unexpectedly light crumb, and I’m eager to reveal the method behind it.

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I love this Lemon Ricotta Cake; its refreshing, not too sweet and thanks to whole milk ricotta cheese the crumb is light and almost melts in your mouth. I first made it on a whim and added bright lemon zest and lemon juice, and the balance surprised me.

It’s simple, but weirdly elegant and every time someone asks for Ricotta Recipes I tell them to try this. If the idea tempts you you’ll want to taste the texture, the small tang that lingers, and maybe change one tiny thing, because I always do.

Ingredients

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Creamy slightly grainy ricotta brings protein, moistness and a touch of tang.
Sweetens and browns the crust, adds structure but mostly simple carbs, yeah.
Rich fat, gives flavor and crumb, helps brown and melts into crumbs, yum.
Bind ingredients, add protein, structure and lift, yolks add richness too.
Provides structure via gluten, gives chew and bulk, mostly starch carbs.
Bright citrus zest and juice add tang, aroma and cut sweetness, zing.
Tiny amount boosts flavor complexity, it warms and rounds citrus notes.
Leavening agent helps cake rise and feel airy, check freshness please.
Adds tenderness and moisture, extra fat and calcium, keeps crumb soft.

Ingredient Quantities

1 1/2 cups (375 g) whole milk ricotta cheese drained but not totally dry

1 cup (200 g) granulated sugar

1/2 cup (113 g) unsalted butter softened

3 large eggs room temp

1 1/2 cups (190 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine salt

Zest of 2 lemons about 2 tablespoons

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/4 cup (60 ml) whole milk

Confectioners sugar for dusting about 1/2 cup optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9 inch springform or round pan and line the bottom with parchment, dust sides lightly with flour so it releases easier.

2. Drain 1 1/2 cups (375 g) ricotta in a fine mesh sieve over a bowl for 15 to 30 minutes, you want it moist but not watery.

3. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; add the ricotta and beat until smooth.

4. Add 3 large room temp eggs one at a time, mixing each until just combined, then stir in 1 teaspoon vanilla extract, zest of 2 lemons (about 2 tbsp) and 2 tablespoons fresh lemon juice.

5. Whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a separate bowl.

6. Fold the dry ingredients into the wet in two additions, alternating with 1/4 cup (60 ml) whole milk, mixing gently and only until just combined; do not overmix or the cake will be dense.

7. Pour batter into prepared pan, smooth the top and tap the pan once on the counter to remove big air bubbles.

8. Bake 40 to 50 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, cover loosely with foil if it browns too fast.

9. Cool the cake in the pan on a wire rack for 15 minutes, run a knife around the edge, remove the ring and cool completely. Dust with about 1/2 cup confectioners sugar before serving, or wait till just before serving so it dont melt.

Equipment Needed

1. 9-inch springform or round cake pan, plus parchment paper to line the bottom and a little flour for dusting
2. Fine-mesh sieve or strainer to drain the ricotta (you want it moist not watery)
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer, or a whisk if you dont have one
5. Measuring cups and spoons and a kitchen scale for the gram measurements
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Whisk for combining the dry ingredients and for the eggs
8. Wire cooling rack and a toothpick to test for doneness

FAQ

Q: How should I drain the ricotta so the cake isnt soggy? A: Put the ricotta in a fine mesh sieve lined with cheesecloth or a coffee filter, set it over a bowl and chill for 30 to 60 minutes. Dont squeeze it dry, you want some moisture so the cake stays tender.

Q: Can I use low fat ricotta or cottage cheese instead? A: Yes, low fat ricotta will work but the cake wont be as rich. If using cottage cheese, blitz it in a blender or food processor until smooth so you dont get lumps.

Q: How do I know when the cake is done baking? A: The top should be light golden and a toothpick inserted in the center should come out with a few moist crumbs not wet batter. If it looks jiggly in the middle give it a few more minutes, but dont overbake or itll get dry.

Q: Can I make this gluten free or swap flours? A: You can use a 1 to 1 gluten free flour blend successfully. If you use almond flour expect a denser, more moist cake and maybe slightly different bake time, so check it a bit earlier.

Q: Any tips to prevent the cake from cracking or sinking? A: Dont overmix the batter, use room temp eggs, and avoid opening the oven door during the first 25 minutes. Let the cake cool gradually in the pan for 10 to 15 minutes then move to a rack to finish cooling.

Q: How should I store leftovers or can I freeze it? A: Store at room temp in an airtight container up to two days or in the fridge up to five days. For longer keep, slice and wrap pieces tightly and freeze up to three months. Dust with confectioners sugar right before serving, not before storing.

Lemon Ricotta Cake Recipe Substitutions and Variations

Ricotta cheese: swap with full fat Greek yogurt 1 to 1 by volume, just drain any excess whey first. Mascarpone also works 1 to 1 for a richer, silkier crumb. If you like a lighter tang, blend cottage cheese until smooth and use same amount.
Unsalted butter softened: use a neutral oil like vegetable or light olive oil at about 3/4 the volume of butter, or melted coconut oil 1 to 1 if you don’t mind a hint of coconut. You can also use stick margarine 1 to 1 in a pinch.
Large eggs: replace each egg with 1/4 cup unsweetened applesauce for a moist cake, or use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg for a vegan style binder. Commercial egg replacer works too, follow package directions.
Granulated sugar: sub with 3/4 cup honey or maple syrup for every cup of sugar, and reduce other liquids slightly (about 2 tablespoons) since those are liquid sweeteners. For a less refined option use coconut sugar 1 to 1, it will give a deeper flavor.

Pro Tips

1. Let the ricotta drain until moist but not watery, then give it a gentle stir before adding, otherwise you can end up with pockets of water that make the cake heavy, its a small thing that makes a big difference.

2. If you forget to bring eggs to room temp, pop them in a bowl of warm tap water for about 10 minutes, works great and helps the batter emulsify better so the cake rises more evenly.

3. Fold the flour in slowly and stop as soon as you cant see streaks of flour, overmixing will make the cake dense and tough, use a spatula and be patient.

4. Ovens vary wildly so use an oven thermometer and start checking at 40 minutes; if the top is browning too fast tent loosely with foil and remember to dust the powdered sugar right before serving so it doesnt melt into the cake.

Lemon Ricotta Cake Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I perfected my Lemon Ricotta Cake with a simple secret that yields an unexpectedly light crumb, and I'm eager to reveal the method behind it.

Servings

servings

Calories

288

kcal

Equipment: 1. 9-inch springform or round cake pan, plus parchment paper to line the bottom and a little flour for dusting
2. Fine-mesh sieve or strainer to drain the ricotta (you want it moist not watery)
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer, or a whisk if you dont have one
5. Measuring cups and spoons and a kitchen scale for the gram measurements
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Whisk for combining the dry ingredients and for the eggs
8. Wire cooling rack and a toothpick to test for doneness

Ingredients

1 1/2 cups (375 g) whole milk ricotta cheese drained but not totally dry
1 cup (200 g) granulated sugar
1/2 cup (113 g) unsalted butter softened
3 large eggs room temp
1 1/2 cups (190 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
Zest of 2 lemons about 2 tablespoons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup (60 ml) whole milk
Confectioners sugar for dusting about 1/2 cup optional

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch springform or round pan and line the bottom with parchment, dust sides lightly with flour so it releases easier.
Drain 1 1/2 cups (375 g) ricotta in a fine mesh sieve over a bowl for 15 to 30 minutes, you want it moist but not watery.
In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; add the ricotta and beat until smooth.
Add 3 large room temp eggs one at a time, mixing each until just combined, then stir in 1 teaspoon vanilla extract, zest of 2 lemons (about 2 tbsp) and 2 tablespoons fresh lemon juice.
Whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a separate bowl.
Fold the dry ingredients into the wet in two additions, alternating with 1/4 cup (60 ml) whole milk, mixing gently and only until just combined; do not overmix or the cake will be dense.
Pour batter into prepared pan, smooth the top and tap the pan once on the counter to remove big air bubbles.
Bake 40 to 50 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, cover loosely with foil if it browns too fast.
Cool the cake in the pan on a wire rack for 15 minutes, run a knife around the edge, remove the ring and cool completely. Dust with about 1/2 cup confectioners sugar before serving, or wait till just before serving so it dont melt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.