This lemon ricotta cake is the ultimate treat for anyone who loves a dessert that isn’t too sugary. The ricotta cheese gives the cake a moist, dense crumb that almost feels like a cross between a sponge cake and a cheesecake.

It is bright, citrusy, and perfect for a casual weekend brunch or a dinner party dessert.

Ingredients

Yields: 8 to 10 servings

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
15 ounces whole-milk ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 2 large lemons)
2 tablespoons fresh lemon juice
Powdered sugar for dusting

Prep the Oven

Start by heating your oven to 350°F. While that warms up, you need to get your pan ready. Use a 9-inch springform pan for this recipe because it makes it much easier to remove the cake without breaking it.

Grease the bottom and sides with a little bit of butter or non-stick spray. I like to line the bottom with a circle of parchment paper just to be extra safe. This ensures that the cake pops right out once it has cooled down.

Sift the Dry

In a medium-sized bowl, whisk together your flour, baking powder, and salt. You don’t need a fancy sifter for this; a simple hand whisk works fine to break up any lumps. Mixing these ahead of time is important because it ensures the leavening agent is spread evenly.

If you skip this, you might end up with big air bubbles or sections of the cake that don’t rise properly. Set this bowl aside for a few minutes.

Cream the Base

In a large mixing bowl, combine your softened butter and the granulated sugar. Use an electric hand mixer or a stand mixer to cream them together. You want to beat them for about three or four minutes until the mixture looks pale and fluffy.

This step incorporates air into the butter, which helps the cake stay light despite the heavy ricotta cheese. If your butter is too cold, it won’t cream properly, so make sure it has sat on the counter for a while first.

Add the Cheese

Once your butter and sugar are fluffy, add the ricotta cheese. Turn the mixer back on and blend it until the mixture is smooth. You might see a little bit of texture from the cheese, which is normal, but there shouldn’t be large chunks.

The ricotta is the star of the show here. It provides a creamy richness and plenty of moisture, so don’t be tempted to use a low-fat version. Whole milk ricotta gives the best flavor and the most consistent bake.

Incorporate the Eggs

Add the eggs one at a time. It is a good idea to crack each egg into a small cup first before adding it to the main bowl. This prevents any stray shells from ruining your batter. Mix well after each egg is added so the batter stays emulsified.

At this point, you can also stir in the vanilla extract, the lemon juice, and the fresh lemon zest. The zest is where most of the citrus flavor comes from, so don’t be shy with it.

Fold the Flour

Turn off the electric mixer and grab a large spatula. Pour your dry ingredients into the wet batter. Gently fold the flour in by hand. You want to move the spatula in a circular motion, lifting the batter from the bottom of the bowl over the top.

Stop mixing as soon as you no longer see streaks of white flour. Over-mixing at this stage will develop the gluten in the flour, which makes the cake tough and bready instead of tender and soft.

Fill the Pan

Scrape the batter into your prepared springform pan. Use the back of your spatula or a spoon to level out the top. The batter will be quite thick, almost like a heavy frosting, so you’ll need to spread it toward the edges manually.

Tap the pan firmly on the kitchen counter a couple of times to get rid of any large air pockets trapped inside. This helps the cake bake flat and even.

Bake the Cake

Place the pan on the middle rack of your oven. Bake it for about 45 to 55 minutes. You will know it is done when the top looks golden brown and the edges start to pull away slightly from the sides of the pan.

You can also insert a wooden skewer or a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is ready. If the top starts getting too dark before the center is done, you can loosely tent a piece of foil over the pan.

Cool and Release

This cake needs to cool in the pan for at least 20 minutes. The internal structure is very soft when it first comes out of the oven, and it needs time to firm up as the temperature drops.

After 20 minutes, run a thin knife around the edge to loosen it, then open the springform clip. Let the cake finish cooling completely on a wire rack. Dust the top with a heavy layer of powdered sugar right before you plan to serve it.

Can I use a regular cake pan instead of springform?

You can use a regular 9-inch round cake pan if you do not own a springform pan. However, because this cake is quite moist and tender, it can be tricky to flip it out without it cracking. If you go this route, make sure to grease the pan very well and use a parchment paper liner that covers the bottom.

Let the cake cool almost entirely in the pan before you attempt to turn it over onto a plate. You could also serve it directly from the pan if you don’t mind the presentation being a bit more rustic.

Does this cake need to be refrigerated?

Because this cake contains a significant amount of cheese and is very moist, it is best to store any leftovers in the refrigerator.

Wrap it tightly in plastic wrap or put it in an airtight container to keep it from drying out. It will stay fresh for about 3 to 4 days.

While it tastes great cold, many people prefer to let a slice sit at room temperature for 15 minutes before eating. This allows the butter in the cake to soften back up, giving it a much better mouthfeel.