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Slice of lemon ricotta cake on a plate with lemon slices

Lemon Ricotta Cake

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4.7 from 7 reviews

This Lemon Ricotta Cake is exceptionally moist, light and sweet! Delicious ricotta cheese adds a creamy richness which pairs perfectly with the brightness of fresh lemon. You'll want to make this unforgettable, rustic, Italian lemon cake!

  • Total Time: 60
  • Yield: 1 cake 1x


  • ¾ c unsalted butter (softened at room temp) + some extra for greasing the pan
  • 1 c granulated sugar
  • Zest of 3 lemons
  • 3 eggs (room temp)
  • 1 ½ c whole milk ricotta cheese (room temp)
  • ¾ c all purpose flour
  • ½ c fine ground polenta OR fine cornmeal OR semolina OR all purpose flour (I like fine cornmeal best)
  • 2 tsp baking powder
  • ½ tsp salt


  1. Preheat the oven to 350 degrees. Prepare a 9” springform pan by placing a round of parchment paper on the bottom. Grease the bottom and sides with butter.
  2. In a large bowl, add the softened butter and sugar. Using a hand mixer, beat on medium speed until light and fluffy. Be sure to scrape the sides and bottom of the bowl well.
  3. Next, add the lemon zest. Mix until incorporated.
  4. Crack the eggs into a small separate bowl.
  5. Add the eggs to the butter/sugar mixture, one at a time, mixing well in between each addition with the hand mixer until completely incorporated. It’s OK if your batter looks a bit separated at this point.
  6. Add in the ricotta cheese and mix until incorporated.
  7. In a separate bowl, combine the all purpose flour and other flour (if using), the baking powder and salt. Stir with a fork and add it into the bowl with the wet ingredients.
  8. With the mixer on the lowest speed setting, gently mix the dry ingredients until they are just absorbed (this should take less than a minute). Once you see the flour is absorbed, stop mixing.
  9. Scrape down the sides and bottom of the bowl well to ensure everything is mixed thoroughly.
  10. Pour the batter into the prepared pan.
  11. Bake for about 45-50 minutes or until a toothpick comes out clean when inserted into the center of the cake. The cake should be golden brown on the edges.
  12. When finished baking, allow the cake to fully cool on a cooling rack before removing the springform pan ring.
  13. Dust with powdered sugar before serving.


For best results, make a day in advance.

Best stored chilled in the refrigerator.

Recipe by


  • Serving Size: 1 slice
  • Calories: 324
  • Sugar: 20g