Lemon Ricotta Cake

This traditional rustic Italian cake can be whipped up easily with pantry ingredients and little fuss. The ricotta in this recipe creates a tender, hearty crumb while the lemon adds brightness and flavour. I like to dust the cake with powdered sugar before serving — but it’s just as delicious without it.


  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • zest from one large lemon
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 1/2 cup olive oil
  • 2 tsp vanilla extract
  • 1 1/2 cups ricotta, at room temperature
  • powdered sugar, for dusting


  1. Preheat oven to 350F and generously grease a nine-inch round cake pan with nonstick cooking spray.
  2. In a bowl, stir together the flour, baking powder, salt and lemon zest. Set aside.
  3. In a separate bowl, whisk together the sugar and eggs. Add the oil and mix well.
  4. Next, add in the ricotta and vanilla extract. Mix until fully combined.
  5. Stir the dry ingredients into the wet ingredients.
  6. Pour batter into prepared pan and bake for 40-45 minutes, until a toothpick inserted in centre of cake comes out clean. Cool on a wire rack.
  7. Dust cooled cake with powdered sugar, if desired.


One Comment Add yours

  1. That is light.. I tend to go for marcepone but ricotta must give it great texture

    Liked by 1 person

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