Lemon Ricotta Cake
This lemon ricotta cake is soft, fluffy, and bursting with bright citrus flavor – and the best part? It comes together in one bowl with simple ingredients. Whether you’re hosting brunch, need an easy spring dessert, or just craving something light and sweet, this cake hits the spot.

Why you’ll love this recipe:
- Quick and easy – Just one bowl and no special equipment needed.
- Moist and tender crumb – Thanks to the ricotta, every bite is rich yet light.
- Fresh lemon flavor – Lemon zest and juice give it a bright, tangy lift.
- Not too sweet – Perfect with a dusting of powdered sugar or a dollop of whipped cream.
If you love lemon cakes, try my Lemon Pound Cake, Lemon Chiffon Cake, and Lemon Crumb Cake. Or if you feel like cookies, try these Lemon Sugar Cookies or Lemon Ricotta Cookies.
How to make lemon ricotta cake:
(The full written and printable recipe is further below.)
- In a large mixing bowl, beat the butter, granulated sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, mixing well in between.
- Add the lemon juice, lemon zest, flour, baking powder, and ricotta cheese and mix until just combined.
- Pour the batter into a 8″ cake pan lined with parchment paper on the bottom.
- Bake at 350F for 30 minutes or until a toothpick inserted into the center comes out clean.
🌟 Expert tips:
- Use whole milk ricotta for the richest texture.
- Don’t overmix the batter — stir just until you don’t see any dry flour.
- For a little extra flair, top the cake with lemon glaze or fresh berries.
Delicious variations:
- 🫐 Blueberry Lemon Ricotta Cake – Fold 1 cup of fresh or frozen blueberries into the batter before baking. Toss them in a little flour first to prevent them from sinking.
- 🌰 Almond Lemon Cake – Replace 1/4 cup of the flour with almond flour and top with slivered almonds before baking for extra texture and flavor.
- ✨ Lemon Poppy Seed – Add 1 tablespoon of poppy seeds to the batter for a classic bakery twist.
How to serve:
Serve this lemon ricotta cake simply dusted with powdered sugar, or elevate it with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. It’s perfect for brunch, afternoon tea, or a light and elegant dessert.
Storage & freezing instructions:
Storing – Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezing – Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Recipe FAQs:
Yes, but the texture might be a bit less rich. Full-fat ricotta is best for moisture and flavor.
Yes, full-fat Greek yogurt or blended cottage cheese can work in a pinch, but the texture will be slightly different — less creamy and rich.
You can use an 8×8-inch square pan or a 9-inch round pan. Just note that the cake will be slightly thinner and may bake a bit faster, so start checking it a few minutes early.
If you’ve tried this Lemon Ricotta Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Lemon Ricotta Cake
Ingredients
- 1/2 cup (114g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 3 Tbsp lemon juice, freshly squeezed
- zest of 2 lemons
- 1¼ cups (156g) all-purpose flour
- 2 tsp baking powder
- 1 cup (250g) whole milk ricotta
- 1 Tbsp powdered sugar for dusting, optional
Instructions
- Preheat oven to 350F. Grease an 8" round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, mixing well in between.1/2 cup (114g) unsalted butter, 3/4 cup (150g) granulated sugar, 1 tsp vanilla extract, 3 large eggs
- Add the lemon juice, lemon zest, flour, baking powder, and ricotta cheese and mix until just combined.3 Tbsp lemon juice, zest of 2 lemons, 1¼ cups (156g) all-purpose flour, 2 tsp baking powder, 1 cup (250g) whole milk ricotta
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until golden around the edges and a toothpick inserted into the center comes out clean.
- Let cool completely in the cake pan. Dust with powdered sugar before serving if desired.1 Tbsp powdered sugar for dusting
Notes
Recipe very slightly adapted from Sweetest Menu.
Delicious cake. Easy to make,cake is so light and lemon gives it delicate flavour.we enjoyed it with fresh berries. I will make it often, thanks,great recipe.
I was hosting a backyard party and wanted something different for my dessert table.
This lemon ricotta cake recipe is delightful. It had the perfect balance of a creamy texture, was light and had a refreshing lemon taste.
Everyone loved it!
Thank you and I’m so happy to hear that everyone love it:)