This Italian lemon ricotta cake bakes a tender, moist crumb from fresh ricotta, bright lemon zest, and a touch of almond, dusted with powdered sugar in about an hour. This is the cake that makes you wonder why every lemon cake isn’t built on ricotta. The texture is tender and moist, the flavor is bright without being sharp, and it looks rustic enough to serve at a dinner party without a second thought. Round out an Italian-inspired menu with our lemon basil pasta beforehand.
Quick answer: An Italian-style cake with a tender, moist crumb made from fresh ricotta, bright lemon zest, and a touch of almond. It's dusted with powdered sugar and bakes in about 45 minutes, yielding a dessert that feels both rustic and refined.
Preheat the oven to 350F (175C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
If you haven't already, drain the ricotta in a fine mesh strainer for 15 to 20 minutes to remove excess liquid. This helps the cake stay tender without turning gummy.
In a large bowl, whisk together the drained ricotta, eggs, granulated sugar, lemon zest, and lemon juice until smooth and well combined.
In another bowl, whisk together the flour, baking powder, salt, and ground almonds if using.
Fold the dry ingredients into the ricotta mixture in two additions, stirring until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust generously with powdered sugar just before serving.
The ricotta and eggs create a tender, custardy crumb that stays moist without being heavy. It's the Italian approach to butter cakes.
In a pinch, yes, though it will shift the flavor slightly and make the cake denser. Use full-fat Greek yogurt and strain it well.
Wrapped tightly, it stays fresh for up to 3 days at room temperature or up to 5 days in the fridge. It also freezes well for up to a month.
Yes, but it adds a subtle nuttiness that complements the lemon beautifully. If you leave it out, use an extra 1/2 cup flour.
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