This Lemon Ricotta Cake is a light and fluffy cake that is baked up with a ricotta, and lemon curd topping to give you a nice citrusy flavor. It’s an Italian inspired treat that has the perfect balance of flavors, and would be so good for an afternoon snack, or for a special occasion!
This cake is creamy, tangy, and sweet, and perfect for your table. It doesn’t need frosting, but is so good with a light dusting of powdered sugar, and some fresh berries.
Why make this Recipe
- Bright and Refreshing: The lemon flavor shines so nicely in this cake, giving it the perfect light and fresh flavor, with a little bit of tanginess.
- Moist and Tender Crumb: The Ricotta adds a nice extra fluffy texture to this cake, with a nice soft crumb.
- Perfect for any Occasion: This cake is easy enough for a weeknight dessert, but elegant enough for a party. Your friends and family will love it paired with berries, or whipped cream!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Lemon Ricotta Cake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter – To give the cake a rich texture and flavor
- Granulated Sugar – adds sweetness to balance the tangy lemon flavor
- Eggs – use large eggs, this will help bind everything together
- All Purpose Flour – provides the structure for the cake
- Whole Milk – adds a little extra moisture to the cake
- Baking Powder – gives you a nice fluffy cake
- Whole Milk Ricotta Cheese – the secret to the cake’s creamy texture
- Lemon Curd – Adds a nice creamy lemony topping to the cake
- Plain Granola – Adds a nice crunch to the top of the cake
- Lemon Zest – packed with that fresh lemon flavor
How to make Lemon Ricotta Cake?
Step 1: Mix together the wet ingredients. Cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time. then add in the milk, and lemon zest.
Step 2: Add in the dry ingredients. Add in the flour and baking powder and mix until just combined. Spoon the batter into the cake pan.
Step 3: Top with lemon curd and ricotta. Mix the ricotta, lemon curd, and egg yolk in a bowl and spoon the mixture on top of the cake batter. Sprinkle with granola.
Step 4: Bake the Cake. Bake the cake until it starts to crack, and a toothpick inserted in the middle comes out clean. Let the cake cool, and top with powdered sugar, and fresh berries.
Tips and Tricks
- Room Temperature Ingredients – Bringing your butter, eggs and ricotta to room temperature before mixing them into the cake will give you the best results.
Storage Instructions
Store the cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before enjoying.
This Lemon Ricotta Cake is the ultimate dessert for anyone who loves bright, tangy, and fresh flavors. It’s perfect for a nice fresh dessert to brighten your day! So grab those lemons and ricotta cheese and bake up a little sunshine today! 🌞
More Lemon Recipes
If you make this Lemon Ricotta Cake Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Lemon Ricotta Cake
Ingredients
For the Cake:
- 3/4 cup granulated sugar
- 6 TBS unsalted butter (softened)
- 2 large eggs
- 2 Tbs milk
- zest of one lemon
- 1 1/3 cup all purpose flour (plus 1 Tbs)
- 1 tsp baking powder
- 1 cup whole ricotta cheese
- 1/2 cup lemon curd
- 1 egg yolk
- 1/3 cup granola
For Topping the Cake:
- powdered sugar
- fresh whipped cream
- fresh berries
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9inch cake pan with butter.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. 3/4 cup granulated sugar, 6 TBS unsalted butter
- Add the eggs, one at a time, beating after each addition. 2 large eggs
- Add in the milk, and lemon zest, and stir until combined. 2 Tbs milk, zest of one lemon
- Stir in the flour, and baking powder until just combined. 1 1/3 cup all purpose flour, 1 tsp baking powder
- Spoon the cake batter into the prepared pan, and smooth the top evenly.
- In another bowl, mix together the ricotta cheese, lemon curd, and egg yolk.1 cup whole ricotta cheese, 1/2 cup lemon curd, 1 egg yolk
- Spread the lemon ricotta mixture evenly over the top of the cake batter.
- Sprinkle granola over the top of cake. 1/3 cup granola
- Bake the cake for 35 to 45 minutes. Test the cake every couple minutes with a toothpick to see when it comes out clean. The cake is finished when the top is mostly solid with a few cracks.
- Let the cake cool for 20 minutes in the pan. Then invert it to cool it completely on a serving plate.
- Sprinkle the cake with powdered sugar, and top with whipped cream and fresh berries if desired. powdered sugar , fresh whipped cream , fresh berries
- Enjoy cut in slices, and store leftovers covered in the fridge.
Notes
- Room Temperature Ingredients – Bringing your butter, eggs and ricotta to room temperature before mixing them into the cake will give you the best results.
Nutrition
This Lemon Ricotta Cake was first posted on March 12, 2018. The photos and blog text were updated for clarity on January 20, 2025.
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