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Delicious Italian Lemon Ricotta Cake served on a white pedestal plate, with a slice on a side plate, showcasing a light and fluffy texture, topped with a dusting of powdered sugar, perfect for dessert lovers looking for ricotta cheese recipes and gluten-free options.

Fluffy Lemon Ricotta Cake

This cake is super moist, fluffy, and has a nice lemony zing. Perfect for a brunch or just because.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 8 slices
Calories 250 kcal

Equipment

  • Mixing bowl
  • Electric mixer
  • 9-inch Round Cake Pan
  • Zester

Ingredients
  

  • 1 cup ricotta cheese Use whole milk for creaminess.
  • 1 cup granulated sugar
  • 3 large eggs Room temperature works best.
  • 1 tbsp lemon zest Fresh is key here.
  • 1 tbsp lemon juice About half a lemon should do.
  • 1.5 cups all-purpose flour
  • 1 tbsp baking powder Make sure it's fresh.
  • 1/4 tsp salt
  • 1/2 cup olive oil Extra virgin is great here.

Instructions
 

  • Preheat oven to 350°F. Grease the cake pan.
  • In a bowl, mix ricotta, sugar, eggs, lemon zest, and juice until smooth.
  • In another bowl, whisk flour, baking powder, and salt.
  • Combine wet and dry ingredients. Stir in olive oil.
  • Pour batter into the pan. Bake for about 45 minutes or until golden.
  • Let cool before serving. Dust with powdered sugar if feeling fancy.

Notes

This cake can be stored in the fridge for a few days. It tastes even better the next day.
Keyword cake, lemon, ricotta