Easy Lemon Ricotta Cake Recipe
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This easy Lemon Ricotta Cake skips the butter in favor of olive oil and adds almond flour, giving it a moist, tender crumb with a subtle nutty flavor that sets it apart from classic versions. Plus, no mixer or springform pan required!
I fell in love with almond flour in French pastry school. It’s used in many classic French fillings and desserts, but one of the things I love most about it is how just a small amount gives a cake the perfect texture. So, when I set about creating a lemon ricotta cake recipe, I decided to put an Italian spin on my classic French Yogurt Cake. With a few substitutions and adjustments based on the addition of ricotta into the batter, I developed a lemon ricotta cake recipe that is lightly sweet and lemony.
5 years later, this cake is a staple at our family Easter celebration, and a go-to when I need a simple cake recipe that delivers Italian elegance. A dusting of powdered sugar is all this cake needs to shine.
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Why You'll Love This Lemon Ricotta Cake
- One-Pan Cake: I’m a big fan of one-pan cakes that don’t require much time or effort to pull together. You can frost them, or not. And they won't be in your house for days, staring at you!
- Easy but Elegant: This recipe is dead easy to make (no mixer required!), but is pretty enough for a special occasion, especially if you dress it up with whipped cream or berries.
- Healthy-ish: Yes, it's a cake, but with no frosting on top and almond flour and ricotta cheese in the mix, this is a sweet treat you won't feel guilty about eating.
Lemon Ricotta Cake Recipe Ingredients
- Ricotta Cheese: I prefer whole milk ricotta for this recipe, but beware, ricotta cheese can be quite different between brands. Some are more dense, with a small curd, and some are lighter and fluffier. In general, higher quality ingredients will produce a higher quality cake. Test this recipe with your favorite version of ricotta, and try another brand if you don’t think the texture is quite right. Or, you can make your own (see FAQ below).
- Almond Flour: Almond meal and almond flour are terms used for the same thing—both mean finely ground almonds. The majority of almond flour products are made by finely grinding blanched almonds (almonds where the skins have been removed). Almond meal can mean finely ground blanched or unblanched almonds, and almond meal may be a coarser grind than almond flour. In general, I prefer almond flour for my baking recipes.
- Olive Oil: Choose a mild olive oil for baking (unless you love the flavor of strong olive oil!). No need to buy an expensive, fancy one at the store either—just a basic olive oil is fine.
- Lemons: I love the bright flavor of this lemon cake, but you could change it up with other flavors as well. Try orange juice/zest instead or leave out the lemons and add a teaspoon of almond extract for an almond ricotta cake.
How to Make Easy Ricotta Cake
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Butter the sides and bottom of a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
In a medium bowl, combine 1 cup (125 grams) of all-purpose flour, ½ cup (48 grams) of almond flour, ¾ cup (160 grams) of granulated sugar, 2 teaspoons of baking powder, and ¼ teaspoon salt, and whisk gently.
In a large bowl, whisk together 1 packed cup (230 grams) of ricotta cheese, 3 large eggs, 1 ½ teaspoons of vanilla extract, 3 tablespoons of lemon juice, ½ teaspoon lemon zest, and 3 ounces of olive oil until the oil is fully incorporated.
Then add the dry ingredients to the liquid ingredients and stir just until the batter comes together.
Pour the batter into the pan.
Bake for 25-30 minutes, until top is golden brown and springy, and a toothpick inserted in the center comes out clean. (When you gently press the middle of the top of the cake with your finger, the cake should feel solid underneath and should spring right back up when you remove your finger.)
Remove lemon cake from oven and put onto a cake rack to cool. It may have some cracks on the top—don't worry, the dome on the cake will fall slightly as it cools, and the cracks will virtually disappear. After 15 minutes, when cake is still warm, invert cake pan onto a plate to unmold. Remove the parchment paper and then flip the cake right-side up again. Let cake cool completely, then sprinkle with powdered sugar to serve.
Lemon Ricotta Cake Recipe FAQs
Ricotta cheese is actually one of the easiest cheeses you can make at home. You can make it with just whole milk and lemon juice. And, you can control its texture by deciding how long to drain it. Here’s a great article from the Kitchn that walks you through it.
While both ricotta cake and cheesecake include cheese in the batter, the resulting texture and flavor is quite different. For most cheesecake recipes, cream cheese makes up the majority of the batter, and no flour is added. That makes the texture creamy and custardy, and not really like a cake at all. While a ricotta cake uses ricotta cheese in the batter, it also usually includes flour, which contributes to a texture that is still cake-like, if very tender. In addition, cheesecakes usually have a crust, while a traditional ricotta cake does not. Of course, you can combine the two and use ricotta cheese in a cheesecake recipe as well.
Serving Suggestions for Ricotta Cake
This lemon ricotta cake needs just the simplest garnishes to shine. Sprinkle with powdered sugar. Top with fresh berries: raspberries, sliced strawberries, blackberries, and blueberries are all perfect with this cake. Dollop the cake with whipped cream or serve with vanilla ice cream or a lemon sorbet. Garnish with chopped toasted hazelnuts or pistachios. If you want to get fancy, try topping with candied lemon slices or drizzling with a strawberry coulis or cherry compote. Want to try a glaze for this cake? Whisk together powdered sugar with a few drops of lemon juice to make a lemon glaze.
How to Store Lemon Ricotta Cake
This Italian lemon ricotta cake does not need to be refrigerated. Store it in an airtight container or wrap tightly in plastic wrap or foil. It will last at least 3 days at room temperature—the ricotta and almond flour in the cake will keep it moist! If you want to store it longer, you can keep it in the refrigerator for a few more days. Note that if you think you will have leftovers, don't sprinkle the entire top with powdered sugar. The sugar will melt into the cake over time and leave the top a bit soggy.
Can you freeze Lemon Ricotta Cake?
Yes, this ricotta cake freezes well. Make sure cake is fully cooled first, and don't sprinkle with powdered sugar. Then wrap slices tightly with plastic wrap or store in freezer bags. Cake will last up to 3 months in the freezer. Defrost overnight in the refrigerator, then leave out at room temperature before serving.
Expert Tips for Easy Ricotta Cake
If you don’t have a kitchen scale yet, and you enjoy baking, I encourage you to buy one. In recipe testing my baked goods, I measure my ingredients time and time again. I am always surprised when my measurements do not match what I can find on the Internet.
For example, King Arthur Flour tells me that 1 cup of all-purpose flour weighs 120 grams, but the Cooks Illustrated baking chart tells me it weighs 142 grams. When I used my measuring cup to spoon and level my flour into it, I came out with 150 grams. (?!) I’ve used King Arthur Flour’s recommendations in my recipe to convert into cup measures, but I encourage you to use the weights when measuring as much as possible.
Measurements get even trickier with ingredients like almond flour and olive oil, which come in many different versions. As a bonus, when you measure using a scale, there are fewer dishes to wash! You can measure ingredients directly into the bowl on your scale, and zero out the scale before you add each new ingredient.
Wondering what else you can do with ricotta cheese? I seem to always have an open, half-used container in my fridge, and often forget to use it. But, in fact, there are some great ways to use extra ricotta cheese. Check out the following ideas:
- add to pancake batter
- mix with eggs and herbs for lasagna filling
- turn into this Whipped Ricotta Dip (extra flavor thanks to goat cheese!)
- spread on pizza dough before topping your pizza
- mix with lemon zest and serve on crostini, drizzled with honey
- make ricotta gnocchi
- make Sweet Pea Ricotta Crostini or Red Radish Crostini with Lemon Ricotta
- serve dollops on softly scrambled eggs
Also, there are so many delicious dessert recipes with ricotta cheese! Cheesecake of course, but you can also try ricotta in tiramisu or mix with whipped cream to top fresh fruit. Or how about cannolis or ricotta cheese fritters? So many possibilities!
🧁Other Delicious Cake Recipes
If you’re looking for other ideas for show-stopper cakes that are surprisingly easy to make, check out one of these favorites?
And if lemon is your jam, don't miss my Lemon Blueberry Crêpes or my Lemon White Chocolate Cookies! These Lemon Poppy Seed Muffins are also delicious.
If you try this Lemon Ricotta Cake recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Easy Lemon Ricotta Cake Recipe
Ingredients
- Butter for greasing pan
- 1 cup all-purpose flour
- ½ cup almond flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 8 ounces full-fat ricotta cheese (about 1 packed cup)
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 3 ounces olive oil
- Powdered sugar to serve
Instructions
- Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Butter the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, combine the flours, sugar, baking powder, and salt, and whisk gently.
- In a large bowl, whisk together the ricotta, eggs, vanilla extract, lemon juice, lemon zest, and olive oil until the oil is fully incorporated.
- Then add the dry ingredients to the liquid ingredients and stir just until the batter comes together.
- Pour the batter into the pan. Bake for 25-30 minutes, until top is golden brown and springy.
- Remove cake from oven and put onto a cake rack to cool.
- After 15 minutes, when cake is still warm, invert cake pan onto a plate to unmold. Remove the parchment paper, then flip right-side up again.
- Sprinkle with powdered sugar to serve.
Video
Notes
I really encourage baking with weight measurements instead of cup measurements whenever possible. You will find that your baked goods are much more consistent when the ingredients are weighed. Invest in a baking scale, and you won't regret it!
When you remove the cake from the oven, it may have some cracks on the top—don't worry, the dome on the cake will fall slightly as it cools, and the cracks will virtually disappear.
Nutrition
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
I haven't made it yet but would like to use measurements. where do I find them?
Hi Diane, look at the top of the recipe card across from where it says "ingredients". You'll see "US Customary" and "Metric". Just click "Metric" and you'll get the weight measurements. Thanks!
Thanks so much, Molly! I didn't even realize there was a recipe card. Got it now.
This was so easy, thank you so much for sharing! Just made it, it’s cooling right now but I came in and out of the kitchen for just a minute and two slices mysteriously gone. Very tender but still holding together. Made my home smell delicious and it feels good to make healthy-ish desserts for my family! I can’t wait to have my slice with a little bit of strawberry jam and some blueberries.
Yes, some strawberry jam and blueberries would be lovely with this cake! Thanks so much for commenting!
Great recipe - super easy! I weighed everything including the swap out for Gluten-Free flour (Bobs Red Mill all purpose - celiac), reduced the sugar by just a little bit and needed another 5 minutes cooking time. Will make it again! Next time serving with fresh berries and whipped cream!
Oh yes, fresh berries and whipped cream on top, please! And thanks for posting your gluten-free adjustments!
Lovely recipe! Thank you so much. I made the cake in a 9.5 inch springform pan lined with parchment paper and cooked it for a few extra minutes. Followed the recipe, weighing ingredients, along with the 4 oz of olive oil. Also, I served it with a side of homemade lemon curd. Nice addition. I’ll be making this again. Many thanks!
Ooh I love the side of homemade lemon curd! Thanks so much for your comment. I'm so glad you enjoyed this recipe!
A hit with the family. Easy to make. Did not sub any of ingredients. Moist, nice texture , not too sweet. Will definitely make again! Thank you for this recipe …one of the best ones I have tried for this cake.
Thanks so much for letting me know! I'm so glad you enjoyed this cake.
This cake is delicious! Very moist, good texture, no fuss. And it was easy to make gluten-free! Next time I will cut back on the sugar a bit, as I do with most recipes. We tried to pair it with ice cream, but that didn't work at all - this cake stands perfectly well on its own.
Thanks so much for letting me know! So glad you enjoyed this cake, and were able to make it your own!
What a nice recipe and lovely cake! Light, flavorful and easy to put together.
I very much look forward to trying more of your recipes. .
Thanks so much for commenting! I'm so glad you enjoyed this recipe. 😊
Can I use all almond flour? I'm making it for someone who eats gluten free. Would I need to alter other ingredients?
I'd recommend replacing the all-purpose flour with some regular gluten-free flour instead, rather than using all almond flour. The texture of the cake won't come out as well if you use all almond flour, and the batter will be too liquidy. Most grocery stores will sell "gluten-free flour", which is usually a blend of different flours that mimic the texture of regular flour.