Cakes, Dessert

Italian Lemon Ricotta Cake


lemon ricotta cake
lemon ricotta cake
lemon ricotta cake
lemon ricotta cake
lemon ricotta cake
italian lemon ricotta cake

Italian Lemon Ricotta Cake

This delicious cake is a breeze to prepare using only a handful of ingredients. Just 15 minutes of preparation and one bowl, pop it into the oven, and you're finished.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: Italian Lemon Ricotta Cake
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 10 people
Calories: 297kcal
Author: Luca Frau


  • 1 bundt pan(12 cup)
  • 1 medium bowl
  • 1 large bowl
  • 1 hand mixer
  • 1 Rubber spatula


  • 250 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 4 large eggs
  • 240 g granulated sugar
  • 170 g ricotta cheese
  • 40 g olive oil
  • 60 g whole milk
  • 30 g lemon juice
  • 4 lemon zest
  • 2 tsp vanilla extract
  • 1 tsp lemon extract


  • Preheat the oven to 350°F/176°C, and grease a 12-cup bundt cake pan with butter and flour.
  • Mix the dry ingredients in a small bowl and set aside. Crack three large room-temperature eggs into a large bowl and add sugar, ricotta, fresh lemon zest, vanilla extract, and lemon extract. Whisk using a hand or stand mixer until the batter looks fluffy and is pale yellow.  
  • Next, the lemon juice, olive oil, and milk and mix until well combined. Last, add the flour mixture and mix until no streaks of four remain. 
  • Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the cake center comes out clean. 
  • Remove from the oven and let the cake cool on a cooling rack for 10 minutes before unmolding. Decorate the top of the cake with powdered sugar, fresh berries, and whipped cream.


Store the cake at room temperature, loosely covered with plastic wrap, for up to 3 days. 
You can also freeze leftover cooled cake into an airtight container for up to 3 months; when needed, let them thaw on the counter for an hour.


Serving: 100f | Calories: 297kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 248mg | Potassium: 56mg | Fiber: 3g | Sugar: 22g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!

About Author


  1. This recipe look awesome! Is there anyway to convert your measurements into cups/standard USA measuring?

    • Ciao Barbara, and Happy New Year!
      Conversion from grams to cups sometimes can seem a little strange, but here it is:
      Cake Flour 2 and 1/2 cups
      Sugar 1 cup
      Ricotta 3/4 cups + 2tbsp
      Olive oil 1/4 cup + 2tbsp
      Milk 1/4 cup
      Lemon juice 3 tbsp
      Also, if you don’t have lemon extract, double up on lemon zest!
      I hope this helps!

  2. 5 stars
    I made this, and it was a hit! The lemon flavor is out of this world! The cake was so moist and fluffy. I will definitely be making it again. Thank you for the recipe.

  3. Audrey White

    I love your Lemon Ricotta cake recipe and am anxious to make it; however, one of my granddaughters is severely allergic to eggs. They say you can use plain vanilla yogurt to replace the eggs but can only use it to replace 2 eggs and that it won’t work for 3 eggs. I am hoping that you have another alternative.
    Thank you

    • Hi Audrey,

      Thank you for your wonderful feedback on the Lemon Ricotta cake recipe! I’m delighted that you’re excited to try it, and I understand the importance of finding alternatives for your granddaughter’s egg allergy.

      In place of eggs, you can certainly use mashed ripe banana as a substitute. For three eggs, consider using 3/4 cup of mashed banana. It’s essential to note that while this substitution may impart a slightly different flavor to the cake, it’s not necessarily a bad thing. The banana can add a natural sweetness and a unique twist to the overall taste, creating a delightful variation of the original recipe.

      Feel free to give it a try, and I hope it turns out beautifully! If you have any more questions or if there’s anything else I can assist you with, please don’t hesitate to ask.

      Happy baking,

  4. 5 stars
    Can I convert this recipe to gluten free?

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating