Italian Ricotta Lemon Cake – Moist & Fluffy

Italian Ricotta Lemon Cake – Moist & Fluffy

This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.

Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.

Things to know about this Italian Ricotta Lemon Cake – Moist & Fluffy

  • Moist and tender texture – The ricotta keeps the cake soft and never dry.

  • Bright lemon flavor – Fresh zest and juice give a vibrant citrus taste without being overpowering.

  • Perfect any time of day – Enjoy it for breakfast, with afternoon coffee, or as a light dessert.

  • Simple ingredients – Uses pantry staples plus fresh lemons and ricotta.

  • Drain the ricotta – For best results, use whole milk ricotta and drain it in a fine mesh sieve or cheesecloth for at least 30 minutes to avoid excess moisture in the cake.

  • Springform pan recommended – Makes releasing the delicate cake easy.

  • Make-ahead friendly – Stays moist for several days, and the flavor deepens by day two.

  • Versatile – Try adding blueberries, raspberries, or a splash of limoncello for variation.

Ingredients

  • 1 LB. whole milk ricotta cheese, well-drained

  • 3 large eggs

  • 1 1/2  cups granulated sugar

  • 1 1/2 cup  all-purpose flour

  • 1 tsp baking powder

  • 1 tsp. baking soda

  • 1 1/2 sticks of butter at room temperature

  • 2 lemons, zest and juice (about 2–3 tbsp juice and 2 tbsp zest)

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • Powdered sugar, for dusting (optional)

Instructions

  • Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.

  • Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  • Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.

  • Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.

  • Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.

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

  • Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.