Inspired by Italian desserts, this simple cake is soft and filled with bright lemon flavor.
This simple cake with bright lemony flavor is my new favorite. I love Italian desserts and recently made a delicious Italian Love Cake for my girlfriends. Unfortunately, I couldn’t take any pics since I was in a hurry, but I promise to share the recipe with you very soon. But this cake is something else. An easy dessert that’s so simple and perfectly satisfying and if you love lemon desserts like me, you’ll fall in love with this! 
I bought two tubs of ricotta for my Italian Love Cake and used just one. I scoured the web for ricotta recipes and stumbled upon this one. It sounded pretty simple and lemon and ricotta seemed like just the perfect combination. I had all the ingredients and couldn’t wait to try this! It did not disappoint at all and the flavors are right up my alley.
The cake is wonderfully moist from the ricotta and is light and airy.I doubled the recipe and it turned out amazing! did not use the apples as mentioned in the recipe and just went with lemon and ricotta. You could dress it up with some berries if you prefer or just keep it simple like I’ve done here. The hubs and the kids went for seconds and needless to say it disappeared in no time!This is one elegant looking cake and I can’t wait to make this for my friends. This is a keeper. Enjoy!
Print
Soft Lemon Ricotta Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This soft lemon ricotta cake is a delightful Italian-inspired dessert, offering a moist, airy texture with a bright lemon flavor.
Ingredients
- 6 tbsp unsalted butter, softened
- 11 tbsp granulated sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 2/3 cup ricotta
- Zest of one lemon
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8-inch round pan with butter.
- In a large bowl, use a spatula or handheld mixer to mix the softened butter and sugar until creamy.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the ricotta and lemon zest gently until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
This cake is wonderfully moist and light due to the ricotta. You can dress it up with berries or keep it simple. It’s perfect for gatherings as it disappears quickly. Store leftovers in an airtight container for up to 3 days. If doubling the recipe, use two 8-inch pans for even baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15
- Sodium: 100
- Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 60
Frequently Asked Questions
Can I use a different type of cheese instead of ricotta?
While ricotta is key for the texture of this cake, you could try mascarpone as a substitute for a similar creaminess, but it may alter the flavor slightly.
What if I want to add fruit to the cake?
You can dress it up with berries or other fruits if you prefer; just make sure to adjust the baking time slightly if adding a significant amount of moisture.
Is it necessary to double the recipe if I want a larger cake?
Doubling the recipe works well if you want a larger cake, but be sure to use a larger baking pan to accommodate the extra batter.
