This Ricotta Lemon Cake is my go-to when I want a slice of sunshine without any fuss. It’s like a little burst of brightness in the middle of a busy day, with that perfect balance of tangy lemon and creamy ricotta. I love how straightforward it is to whip up, yet it feels fancy enough for special moments.

Baking this cake always reminds me of lazy Sunday mornings when the house smells fresh and citrusy, and I can sit back with a hot cup of tea. It’s a simple pleasure that connects me to quiet mornings and the joy of just enjoying good, honest ingredients. Plus, it’s become my secret weapon for unexpected guests—everyone leaves with a smile and a slice.

This recipe is inspired by the idea of capturing a moment of quiet elegance in a bustling kitchen—focusing on the simple joy of creating something both bright and comforting with just a handful of ingredients, reminding me that beauty can be found in the everyday.

A Citrus-Soaked Moment

Baking this cake feels like capturing a fleeting moment of sunshine, the aroma alone lifts my mood.
Every slice reminds me of lazy weekend mornings, where the citrus scent mingles with the sound of quiet house noises.
Sharing this cake with friends feels like passing around a little piece of happiness, especially when they ask for seconds.
The tartness of lemon paired with the creamy ricotta always surprises me in how perfectly balanced it is.
This recipe is my secret comfort—simple, honest, and somehow always just what I need after a long day.

The story behind this recipe

This cake was born out of a chaotic morning in my tiny kitchen, where I was desperate for a quick fix that felt special. I didn’t want to fuss with complicated frosting or layers—just something bright, simple, and satisfying. The ricotta and lemon combo hit me during one of those moments when I was craving both comfort and freshness, like a little burst of sunshine in my hands.
I remember experimenting with the batter, trying to balance the tang with the creamy richness of ricotta, and finally hitting that perfect note. It wasn’t about making a perfect presentation, but about capturing a feeling—light, cheerful, and unpretentious. Now, it’s my go-to for when I need a slice of calm in a chaotic day.
heading: “The story behind this recipe”

Trivia and Historical Notes

This cake originated in Italy, where ricotta and citrus have long been staples in traditional desserts.
The lemon in this recipe is inspired by the Sicilian love for bright, sunny flavors that evoke the Mediterranean coast.
Ricotta cheese was once considered a humble ingredient, but modern bakers have elevated it into a key player for moist, tender cakes.

Ingredient breakdown

Ricotta: I love how it makes the cake ultra moist and tender; it’s creamy and mild—swap for mascarpone if you want richer texture, but expect a slightly denser crumb.
Lemon zest and juice: Brightens everything, smells like summer mornings; if you prefer a subtler lemon, cut back on the zest and juice by half.
All-purpose flour: Provides structure, reliable and straightforward; for a slightly lighter cake, try using half cake flour, but don’t skimp on the gluten for stability.
Sugar: I use regular granulated, but coconut sugar adds a caramel note if you’re feeling adventurous—just reduce the liquid slightly to compensate.
Eggs: They bind everything together; for an extra tender crumb, consider adding a tablespoon of yogurt or sour cream, which also boosts moistness.
Baking powder: Leavens the batter, gives it lift; if you forget it, the cake may be dense—quick fix, add an extra teaspoon, but don’t overmix afterward.
Olive oil or melted butter: I prefer olive oil for a fruitier note and moist crumb; butter adds richness but can make the texture a tad denser—use sparingly if substituting.

Spotlight on Key Ingredients

Ricotta Cheese:

Ricotta: I love how it makes the cake ultra moist and tender; it’s creamy and mild—swap for mascarpone if you want richer texture, but expect a slightly denser crumb.
Lemon zest and juice: Brightens everything, smells like summer mornings; if you prefer a subtler lemon, cut back on the zest and juice by half.

Lemon:

It’s the soul of this cake—bright, aromatic, and zingy; the zest adds a fragrant oiliness, while the juice gives that tart punch, so don’t skimp.
Eggs: They hold everything together and give structure; for extra tenderness, consider adding a spoonful of yogurt, which also boosts moistness.

Notes for ingredient swaps

Dairy-Free: Swap ricotta for silken tofu blended until smooth. It won’t be as creamy but still tender and subtly neutral.
Gluten-Free: Use a 1:1 gluten-free flour blend. Expect a slightly denser crumb, but it still captures that bright lemon bite.
Lemon Zest: Replace with lime or orange zest for a different citrus twist—less tangy but equally aromatic.
Sugar: Substitute with honey or maple syrup; reduce other liquids by 2 tablespoons to keep the batter balanced.
Oil: Swap olive oil for melted coconut oil or melted butter. Coconut oil adds a subtle coconut aroma, butter enriches flavor.
Eggs: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan option—extra nutty, slightly denser texture.
Lemon Juice: For a mellower flavor, swap half the lemon juice with apple or pear juice—less tart, more fruity sweetness.

Equipment & Tools

Oven: Bake the cake evenly at a consistent temperature.
Mixing bowls: Combine ingredients separately for better texture.
Whisk: Easily blend wet ingredients without lumps.
Spatula: Smooth the batter in the pan and fold ingredients gently.
Cake pan (20cm/8-inch round): Shape the cake and ensure even baking.
Parchment paper: Prevent sticking and aid in cake removal.
Cooling rack: Allow the cake to cool evenly and prevent sogginess.
Toothpick or cake tester: Check doneness of the baked cake.

Step-by-step guide to Ricotta Lemon Cake

Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper for easy release.
In a large mixing bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Set aside.
In another bowl, combine 1 cup (250g) ricotta cheese, 3/4 cup (150g) granulated sugar, and the zest of two lemons. Mix until smooth and creamy, about 2 minutes.
Add 3 large eggs, one at a time, to the ricotta mixture, beating well after each addition. Then, stir in 1/4 cup (60ml) olive oil and 1/4 cup (60ml) lemon juice. Mix until just combined.
Gradually fold the dry ingredients into the wet, just until no streaks remain. Do not overmix, or the cake could become dense.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
While baking, prepare a simple lemon glaze by mixing 1/2 cup (60g) powdered sugar with 2 tablespoons lemon juice. Set aside.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before glazing.
Drizzle the lemon glaze over the cooled cake, allowing it to soak in slightly. Let set for 10 minutes before serving.

Let the cake cool completely on a wire rack before glazing. Once cooled, drizzle with lemon glaze and let it set for about 10 minutes. Slice with a serrated knife for clean cuts, and serve with a dusting of powdered sugar if desired.

How to Know It’s Done

Cake edges are golden and pulling away slightly from the pan.
Toothpick inserted in the center comes out clean with moist crumbs.
Cake feels springy to the touch but not jiggly or raw in the middle.