This unfussy Lemon Ricotta Cake is just the type of treat you want on the regular - simple, tender and just sweet enough to satisfy your sugar cravings. This one-pan cake is tender and buttery with just enough lemon to wake up your taste buds. Easy to make on a weekday but special enough to share.
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You know those desserts that quietly steal the show? This Lemon Ricotta Cake is one of them. It's not flashy, but it is ridiculously tender, lightly sweet, and has the kind of bright lemon flavor that keeps you coming back for "just one more bite." If you're into unfussy bakes like our One-Bowl Snickerdoodle Bars, this one's going to feel right at home in your kitchen.
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Why you'll love this Cake
- One pan, no fuss. No layering, no frosting, no stress. Just mix, bake, and enjoy.
- Bright lemon flavor. Not too tart, not too sweet. Just enough citrus to keep things fresh and interesting.
- Soft and tender crumb. The ricotta gives it that melt-in-your-mouth texture that feels fancy without the effort.
- Great for any time. It's not just for brunch or tea. This cake holds its own as an everyday dessert or a casual weekend treat.
- Stays moist for days. Leftovers (if you have any) are just as good the next day, maybe even better.
Ingredient Notes & Swaps
- Ricotta cheese: Whole milk ricotta is the magic here. It makes the cake super moist and gives it that slightly creamy texture. Avoid fat-free cheese - it just doesn't bake up the same.
- Butter: Make sure it's softened so it creams easily with the sugar. Real butter gives the best flavor, so skip the margarine.
- Large eggs: Let them come to room temp so they mix in smoothly. Cold eggs can make the batter look curdled (don't panic if that happens - it'll still bake up fine).
- Lemon zest + juice: Use fresh lemons! The zest brings all the lemony aroma, and the juice brightens everything up. Bottled juice has preservatives and won't give you the same zing.
Step by Step Instructions
Just a handful of steps between you and a soft, lemony slice you'll want to eat straight from the pan.
Preheat and prep
Preheat your oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment.
Cream butter and sugar
Beat room temperature butter and sugar for about 2 minutes, until light and fluffy.
Work in the Ricotta
Add ricotta cheese and beat for at least 3 minutes to lighten the texture.
Stir in lemon and vanilla
Mix in lemon zest, lemon juice, eggs, and vanilla until smooth.
Add dry ingredients
Gently fold in flour, baking powder, and salt just until mixed.
bake and finish
Pour batter into the pan and bake 35-45 minutes, or until golden and a toothpick comes out clean.
FAQs
Ricotta adds moisture and tenderness without making the cake heavy. It gives lemon ricotta cake its tender, almost creamy crumb and helps balance the citrus flavor.
Nope! It's actually best stored covered at room temperature. Just keep it in an covered on the counter, and it'll stay soft and fresh for 2-3 days.
Yes! Let the cake cool completely, then wrap it tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator for the best texture.
Your best bet to make a gluten-free version of this cake is to use a 1-1 gluten-free flour substitute like King Arthur's Measure for Measure or Cup4Cup. Nut flours tend to be too heavy to use as an equivalent substitution for all-purpose flour in this recipe.
Totally. Try folding in blueberries or raspberries (lightly coated in flour to prevent sinking), or use Meyer lemons for a sweeter, floral twist.
Helpful Tips We Swear By
- Use room temp ingredients. Cold butter or eggs can make the batter lumpy and uneven. Let everything sit out for 30-60 minutes before starting. Trust me, it makes a difference in texture.
- Beat thoroughly. Ricotta cheese is a heavy, wet cheese, and if not properly incorporated, it can make your cake dense. Make sure you beat it into the butter and sugar for the full 3 minutes.
- Don't skimp on the zest. The zest is where all that bright lemony aroma lives. Pro tip: Zest the lemons before juicing them.
- These inexpensive parchment rounds are the BEST! No more cutting big sheets of parchment to line your pans. They are perfectly sized to fit and come with helper handles to easily lift the baked cake out of the pan. Highly recommend!
- Bake until golden and firm in the center. This cake is moist, so don't be afraid to give it the full 45 minutes if needed. A toothpick should come out mostly clean with just a few moist crumbs.
- Get clean cuts. Use a serrated knife to cleanly cut this cake.
- Serving suggestions: Eat it plain, dust the cooled cake with powdered sugar or be extra and top with whipped cream and berries.
- Store leftovers at room temp. It will keep for 2-3 days lightly covered on the countertop. The flavor actually deepens a bit on day two - perfect with a cup of coffee or tea.
More Lemon Recipes
Did you splurge on the big bag of lemons at the store? We've got you covered with more tasty ways to use that fresh citrus!
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Recipe
Lemon Ricotta Cake
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 7 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 ¼ cups whole milk ricotta cheese, room temperature
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Zest from two large lemons
- Powdered sugar, optional garnish
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Instructions
- Preheat the oven to 350°F. Grease an 8" cake pan. Line bottom with parchment paper. Set aside.
- Whisk together flour, baking powder and salt in a small bowl. Set aside.1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon kosher salt
- Place butter and sugar in a large bowl and beat on medium high speed for 2 minutes. Add ricotta and beat again for another 3 minutes until smooth.7 tablespoons unsalted butter, , 1 cup sugar, 1 ¼ cups whole milk ricotta cheese,
- Add eggs, vanilla, lemon zest and juice and beat until combined. Pour in flour mixture and stir until just combined. Batter will be thick.2 large eggs, , ½ teaspoon vanilla extract, 2 tablespoons freshly squeezed lemon juice, Zest from two large lemons
- Scrape batter into prepared pan and level with offset spreader or back of spoon. Bake for 35-45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan for 10 minutes, remove from pan and finish cooling on baking rack. Dust with powdered sugar, if desired.Powdered sugar,
Notes
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Nutrition
Nutrition info not guaranteed to be accurate.
Carole Merl says
Great everyday cake. The only change that I will make next time is to reduce the sugar as it was a bit too sweet for my taste.
Kathleen Ann Tatarek-VanPeursem says
This is a delicious cake! And so easy. I particularly like that you include the ingredients and measurements under each step. So smart!
Terry C says
I really liked the ingredient measurements below the steps. I didn’t have to keep scrolling back up to check the measurements. Thank you!!
Cake was so good. I had some nice big raspberries I placed in the batter before baking. Everyone got a pretty raspberry that way in their serving. And YUM to lemon and raspberries!! Dusted each serving just before handing them out.
Love the addition of raspberries!
Wendy says
Can I use my mixer instead of hand mixer?
You mean a stand mixer instead of a hand mixer? Of course!
Carol Gurzo says
Absolutely delicious cake. I just dusted it with powdered sugar and enjoyed it.
Lorie Kollock says
I just made this cake this morning. It did turn out too dense. Should it have baking soda in it too?
Hi Lorie, Did you beat the butter and batter as specified in the recipe? The long beating times help to aerate the batter and keep the cake from being too dense.