Amid everyday cooking chaos, there’s a gem: my Lemon ricotta cake. Using only one bowl and after 5 minutes of prep, you have a flavor-packed delight. There is no need for fancy stuff; this cake is all about simplicity.
INGREDIENTS TO MAKE EASY LEMON RICOTTA CAKE:
Whole milk ricotta cheese: Ricotta creates a moist and delicate cake; drain all the water before using it.
Lemon: Lemon adds a refreshing and citrusy flavor that can help balance the ricotta’s richness. I use a combination of lemon juice, freshly grated zest, and lemon extract to boost up the flavor.
Large Eggs: The eggs are the ingredient that binds everything together.
Oil: My go-to is always a good quality olive oil, but you can use any other oil you have on hand.
Sugar: Regular granulated sugar.
Baking powder baking soda: Make the cake rise; check the expiration date before using.
Flour: Cake flour works well for this recipe.
Other Flavors: Vanilla extract.
WHAT IS RICOTTA?:
Ricotta is an Italian cheese made from cow, buffalo, or goat milk whey left after producing other cheeses.
It’s white, mildly flavored, and has a slightly grainy consistency, and when incorporated into the cake batter, it creates a moist and tender crumb.
It is used in many Italian desserts, such as cannoli, ricotta cheesecake, and cookies. It can be found in any US supermarket nowadays; if you’re having trouble finding it at your local supermarket, cottage cheese or Greek yogurt makes a good substitute.
WHY YOU’LL LOVE THIS 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.
I love the delightful citrus taste of the fresh lemons and the lusciously light and fluffy texture stemming from the ricotta.
Make this recipe in a single pan or use a mini muffin mold for larger parties.
HOW TO MAKE ITALIAN RICOTTA AND LEMON CAKE:
What I love about this cake is that it is very forgiving and can be made with only one bowl.
Let me walk you through the steps to make this delicious Italian cake.
STEP 1:
Preheat the oven to 350°F/176°C, and grease a 12-cup bundt cake pan with butter and flour.
STEP 2:
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, and vanilla extract. Whisk using a hand or stand mixer until the batter looks fluffy and is pale yellow.
STEP 3:
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.
STEP 4:
Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the cake center comes out clean.
STEP 5:
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.
HOW TO STORE:
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.
TIPS:
Use room temperature ingredients: Ingredients at room temperature tend to blend more evenly, especially eggs and cheese; plus, it helps reduce the baking time.
Clean cake slices: This cake has a very moist crumb, and to avoid smashing it, it is ideal to use a serrated knife.
Pan: You can use a springform pan if you don’t have a bundt pan. Lightly grease it with butter, dust it with flour, then place a piece of parchment paper at the bottom for easy release.
Alternatives: Add a funny twist to this cake by incorporating almond extract, white chocolate chips, and lemon glaze.
OTHER ITALIAN RECIPES YOU MIGHT ALSO LIKE:
SBRICIOLATA “ITALIAN CRUMB CAKE”
Italian Lemon Ricotta Cake
Equipment
- 1 bundt pan(12 cup)
- 1 medium bowl
- 1 large bowl
- 1 hand mixer
- 1 Rubber spatula
Ingredients
- 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
Instructions
- 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.
Notes
HOW TO STORE:
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.Nutrition
About Author
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!
Hi,
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.
Best,
Elsa
Grazie!
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
Audrey
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,
Luca
Can I convert this recipe to gluten free?