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Close up of lemons on a lemon ricotta cake. You can also see it's topped with powdered sugar. It's sitting on a white marble surface.

Lemon Ricotta Cake

Recipe for the Italian classic - torta di ricotta e limone
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Cook Time 35 minutes
Active Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 8 people

Ingredients
  

  • 3/4 cup butter softened (1 ½ sticks, 170 grams)
  • 1 cup sugar (200 g)
  • 15 oz whole sheep’s or cow’s milk ricotta cheese (425 g)
  • 3 large eggs at room temperature
  • 1 tsp vanilla
  • 2 large lemons zested and juiced (about 4 tablespoons)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 ½ cups flour (180 g)
  • powdered sugar for finishing optional

Instructions
 

  • Set the ricotta to drain in a drive for at least one hour prior to mixing.
  • Preheat the oven to 350° F. Grease a 9-inch springform pan using butter or cooking spray and line the bottom with parchment paper.
  • In a medium bowl, mix the flour with the salt and baking powder. Set aside.
  • In a stand mixer, cream the butter and sugar together until white and fluffy, about 3 minutes. Add the drained ricotta and beat until light and fluffy, about 4 more minutes. This step is very important.
  • Mix in the eggs, one at a time, scraping down the sides of the bowl between each egg addition. Add in the vanilla, lemon zest, and lemon juice and mix to combine.
  • Add the flour mixture and turn the mixer on low. Mix until just combined, scraping the sides of the bowl to make sure everything is incorporated.
  • Pour the batter into the prepared springform pan and bake for 35-40 minutes, or until the cake tests done with a toothpick.
  • Transfer to a wire wrack and let cool in the pan for about 15-20 minutes before removing. Finish cooling completely on a wire rack.
  • Generously dust with powdered sugar if desired and serve.

Notes

  • Always drain the ricotta in a sieve over a bowl for at least 1 hour before using in any recipe, allowing any extra moisture to drain out. 
  • Any shape of pan works well for this lemon ricotta cake. Try a square, rectangle or even bundt cake. Let cool completely before removing from other pans that are not springform. 
  • Line your pan with parchment paper for easy cake removal and fast cleanup. 
  • Be sure all your ingredients are at room temperature, which makes for a smoother consistency. 
  • Be careful not to zest the pith, or white part of the lemon which is bitter. 
  • Be sure to cream the butter and sugar very well until light and fluffy. This is key to making a super light cake. 
  • It’s normal for the batter to curdle when you add the lemon juice. Not to worry, it should come back together after you add the remaining ingredients. 
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