Lemon Ricotta Cake

I’ve made a lot of cakes in my life—some layered, some frosted, some loaded with fillings—but this lemon ricotta cake has a quiet charm that always wins people over.

No fancy swirls or decorations. Just a golden top, a dusting of powdered sugar, and a soft, moist center that melts in your mouth. It’s the kind of cake I go back to when I want something that feels homemade and honest.

What makes it special is the ricotta. It gives the cake this lovely texture—like it’s part sponge, part cheesecake, but somehow still light. And the lemon?

It’s not sharp or overpowering. It’s soft, fresh, and clean—like sunshine baked into a slice.

Every time I bring this to a gathering or set it out on the counter for guests, someone asks for the recipe. It’s easy to make, it keeps well, and it never feels overdone.

Table of Contents

Lemon Ricotta Cake Recipe

Ingredients

1 cup (240g) full-fat ricotta cheese (room temperature)
1 cup (200g) granulated sugar
3 large eggs (room temperature)
½ cup (120ml) light-flavored vegetable oil (like sunflower or canola)
1 tablespoon lemon zest (from 2 medium lemons)
3 tablespoons fresh lemon juice
1½ teaspoons vanilla extract
1 cup (125g) all-purpose flour
½ cup (60g) almond flour (adds moisture and crumb structure)
2 teaspoons baking powder
¼ teaspoon salt

For Dusting & Garnish:

Powdered sugar, for dusting
Lemon zest curls (use a zester or peeler)
Fresh mint leaves (optional)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round springform or cake pan and line the bottom with parchment paper. Set aside.
In a large mixing bowl, combine ricotta cheese and sugar. Beat using a hand mixer or stand mixer on medium speed until creamy and smooth (about 2 minutes).
Add the eggs, one at a time, beating well after each addition. The mixture should look pale and slightly thickened.
Mix in the oil, lemon zest, lemon juice, and vanilla extract. Blend until fully incorporated and smooth.
In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Fold gently using a rubber spatula or low-speed mixer until just combined. Do not overmix—stop once no dry streaks remain.
Pour the batter into the prepared pan. Use a spatula to smooth the top evenly.
Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack. Allow to cool completely (at least 1 hour).
Once fully cooled, dust generously with powdered sugar using a fine sieve. Garnish the center with lemon zest curls and a couple of mint leaves for a fresh finish.

Is Lemon Ricotta Cake Supposed To Be Dense Or Fluffy?

A good lemon ricotta cake should be soft and moist, but not overly dense or too airy.

Balanced texture: The ricotta makes the cake moist and rich, but it shouldn’t feel heavy.
Proper mixing: Overmixing the batter makes it dense. Stir just until combined.
Use room temperature ingredients: Helps the batter mix evenly and rise better.
Right leavening: Baking powder is key for a fluffy texture—don’t skip or reduce it.
Don’t overbake: Overbaking dries it out, which can make it feel heavier than it is.

Can I Make Lemon Ricotta Cake Without Almond Flour?

Yes, you can skip almond flour and still get a great cake.

Substitute idea: Use the same amount of all-purpose flour instead.
Texture change: Almond flour adds softness, so without it the cake may be a bit firmer.
Watch moisture: Almond flour holds more moisture, so without it, keep an eye on baking time to avoid drying.
Optional adjustment: Add a tablespoon of oil or a spoon of yogurt to keep it moist.

Should I Use Fresh Lemon Juice Or Bottled?

Fresh is always better in this cake.

Better flavor: Fresh lemon gives cleaner, brighter taste.
Zest and juice combo: You need both, and bottled lemon juice has no zest.
No aftertaste: Bottled lemon juice can sometimes taste bitter or sour.
More control: You can adjust the amount easily with fresh lemons.

How Do I Store Lemon Ricotta Cake And How Long Does It Last?

Storing it the right way keeps it fresh and delicious for days.

Room temperature: Keeps well in an airtight container for 1–2 days if your kitchen is cool.
Refrigerator: Best for longer storage—store in a covered container for up to 5 days.
Don’t store uncovered: It dries out fast if left open or loosely wrapped.
Avoid stacking: The cake is soft—stacking slices can squash or break them.

Why Is My Lemon Ricotta Cake Too Wet In The Middle?

A wet center usually means something went off in baking or mixing.

Underbaking: Most common reason—always check with a toothpick in the center.
Too much ricotta or lemon juice: Extra moisture makes it hard to set fully.
Cold ingredients: Cold ricotta or eggs can prevent even mixing and affect texture.
Wrong pan size: Using a smaller pan increases thickness and needs more baking time.
Didn’t cool properly: If you cut too soon, it may look wet even if fully baked.

Can I Use Part-Skim Ricotta Instead Of Full-Fat?

You can, but the texture may change slightly.

Less richness: Full-fat adds creaminess—part-skim may make the cake slightly drier.
No major failure: The cake will still bake fine, just won’t be as soft.
Add moisture back: A tablespoon of oil or a spoon of yogurt can help fix dryness.

Can I Make This Cake Gluten-Free?

Yes, you can make it gluten-free with the right flour choice.

Use gluten-free all-purpose flour: Choose one with xanthan gum for structure.
Avoid almond flour alone: It doesn’t work well as the only flour in this recipe.
Check baking time: May need an extra 5–10 minutes in some cases.
Rest before slicing: Gluten-free cakes are more delicate when warm.

Can I Make It a Day Ahead?

Yes, this cake is great for making in advance.

Flavor improves overnight: The lemon and ricotta settle and deepen.
Cool completely first: Then wrap tightly before storing.
Reheat optional: It can be served cold or brought to room temperature.
Add toppings later: Wait to dust with powdered sugar or garnish until serving.

Can I Freeze Lemon Ricotta Cake?

Yes, you can freeze it, and it stays just as tasty after thawing.

Freeze whole or sliced: Both ways work—wrap tightly in plastic and then foil.
Use airtight containers: Keeps flavor fresh and avoids freezer burn.
Label and date: Write the freezing date on the wrap for easy tracking.
Thaw slowly: Let it thaw in the fridge overnight for best texture.
Freeze without powdered sugar: Add the sugar dusting only after thawing.