Italian Ricotta Lemon Cake Recipe with Olive Oil
This Italian Ricotta Lemon Cake is the official dessert of summer. It’s the kind of cake you make when you want something easy, but also a little special—lemony, moist, and with a soft, tender crumb that melts on your tongue. Think: barefoot in your backyard, Aperol spritz in hand, slicing into this cake while the scent of lemon and olive oil fills the air. It’s a simple cake recipe that feels like something you’d find in a bakery tucked along the Amalfi Coast.
The flavor here is bold in the best way—thanks to fresh lemon zest rubbed right into the sugar (my favorite trick for maximizing citrus). The ricotta keeps the texture light and moist, and olive oil adds depth that balances the bright glaze perfectly. It’s a cake that’s just as good on day two—if it lasts that long. Ricotta cakes are something I’ll never get tired of. I love the way my raspberry ricotta cake leans fruity and soft, and my ricotta olive oil cake has that understated elegance that works for every season.
When I want something chocolatey, I’ll bake my chocolate ricotta cake—it’s rich, but still tender. In the spring, I can’t resist a slice of strawberry ricotta cake. And when summer rolls around, my blueberry ricotta cake comes out on repeat. This lemon version, though? It’s the one I reach for when I want to wow people without pulling out the stand mixer. And for winter, I love my orange ricotta cake!
Recipe Highlights: Moist Lemon Ricotta Cake
- Inspiration: This italian lemon ricotta cake recipe is inspired by traditional Italian lemon cake, but we make it modern and effortless with a one-bowl method and creamy whole milk ricotta. It’s my take on an Italian classic—made for real-life summer days.
- Best Served For: Perfect for backyard dinners, spring brunches, or anytime you want something a little special without the fuss.
- What Makes It Special: You don’t need an electric mixer (or even electric hand mixer), just a large mixing bowl and a whisk. It’s an easy lemon ricotta cake that tastes like it came from a café on the coast. Plus, simple ingredients!
- Entertaining: Want to serve it at a gathering? Bake it in a springform pan and let the lemon glaze drip down the sides—it turns into a showstopper without any extra effort.
Ingredients Notes
- Whole Milk Ricotta Cheese: Go with full-fat ricotta for the fluffiest texture and best flavor. Creamy ricotta adds richness and helps keep the crumb ultra-moist—this isn’t the time to reach for part skim.
- Olive Oil: Olive oil adds moisture and a subtle fruitiness that balances the zesty lemon. It’s one of the key ingredients that sets this apart from a regular cake—it gives it that unmistakable Italian edge.
- Fresh Lemon Zest: Rubbed into the sugar, lemon zest releases its essential oils and adds depth you can’t get from juice alone. This step gives you that bold, Amalfi-style lemon flavor that makes delicious Italian cake shine!
- Fresh Lemon Juice: How could we have a lemon cake without fresh lemon juice? Pro tip: zest your lemons first, then give them a roll on a flat surface with medium pressure to get the most juice out, prior to juicing!
- Cake Flour: Using cake flour creates a lighter, more delicate texture. If you’re subbing with purpose flour, make a quick DIY version with a little cornstarch to avoid a dense cake.
Suggested Ingredient Substitutions and Additions
- Need to use purpose flour? Sub with 1:1 purpose flour minus a tablespoon per cup, plus cornstarch.
- Want a nutty note? Swap in a bit of almond flour—just ¼ cup adds a lovely flavor.
- Feeling citrusy? Orange zest gives it a softer, more floral profile that’s gorgeous in winter.
- Looking to dress it up? Fold in a handful of fresh berries to the cake batter for a summery twist.
How to Make Italian Lemon Ricotta Cake
- Preheat the oven and prepare the pan: Preheat your oven to 350°Fahrenheit (175°Celsius). Grease an 8×8 inch square baking pan and line the bottom with parchment paper, leaving an overhang on two opposite sides for easy removal. You can also use a 9-inch round cake pan or springform pan.
2. Make the batter: In a large mixing bowl, rub the lemon zest into the granulated sugar until fragrant and slightly damp. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk until smooth and well combined.
3. Stir in the lemon juice and ricotta cheese until the mixture is cohesive and creamy.
4. Sprinkle in the baking powder, baking soda, and salt. Whisk gently until evenly distributed.
Add the cake flour and fold it in using a rubber spatula or whisk, mixing just until no dry streaks remain. Don’t overmix.
5. Bake the cake: Pour the cake batter into your prepared pan and smooth the top with an offset spatula.
6. Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs.
7. Let the cake cool in the pan for 25 minutes, ideally on a wire rack. Then use the parchment overhang to lift it out and cool completely for another 30 minutes before glazing.
In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth and pourable. Add a touch more sugar or juice as needed to reach your desired consistency.
8. Glaze the cake: Once the cake is cool, gently pour the lemon glaze over the top of the cake. Use an offset spatula to spread it evenly and let it drip slightly over the edges. Allow the glaze to set for about 15 minutes before slicing and serving.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Italian Lemon and Ricotta Cake (Lemon Snacking Cake)
Equipment
- 8×8 inch square baking pan
- parchment paper
- mixing bowls
- whisk
- Measuring Cups and Spoons
- Offset spatula
- cooling rack
Ingredients
For the cake:
- 3 tablespoons lemon zest from 3-4 lemons
- 1 1/4 cups granulated sugar 275 grams
- 1/2 cup extra virgin olive oil 88 grams
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 3 tablespoons freshly squeezed lemon juice about 2 to 3 large lemons
- 1 1/4 cups full-fat ricotta cheese 276 grams, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups cake flour 176 grams
For the glaze:
- 1 cup confectioners’ sugar 120 grams
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat Oven and Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line the bottom with parchment paper, leaving overhang on two opposite sides. Alternatively, you can use a 9 inch round cake pan.
Prepare the Batter:
- In a large mixing bowl, rub the lemon zest into the granulated sugar until fragrant. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk until well combined.
- Stir in the freshly squeezed lemon juice and ricotta cheese until smooth and incorporated.
- Add the baking powder, baking soda, and salt, mixing until evenly distributed.
- Gently fold in the cake flour until just combined, being careful not to overmix.
Bake until Golden and Set:
- Pour the batter into the baking dish. Place the prepared batter in the oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few crumbs.
Cool the Cake:
- Allow the cake to cool in the pan for 25 minutes, ideally on a cooling rack. Then, use the parchment paper overhang to lift the cake out of the pan and onto the rack. Let it cool for an additional 30 minutes.
Prepare the Glaze:
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.
Glaze the Cake:
- Once the cake has cooled, gently pour the glaze over the top, using an offset spatula to spread it evenly and allow it to drip over the edges.
- Let the glaze set for about 15 minutes before serving. Enjoy!
Notes
- Don’t overmix your cake batter after adding dry ingredients—this helps keep the crumb soft and tender.
- Let your ricotta and eggs come to room temperature for a smoother wet mixture.
- Rub the fresh lemon zest into the sugar until it’s fragrant—this small step makes a big difference.
- Use parchment paper in the prepared pan so you can easily lift the cake out after it bakes and cools.
Serving Suggestions
- Wine pairing: A chilled glass of Prosecco or a crisp white like Falanghina pairs beautifully with this lemon ricotta cake.
- Top each slice with a spoonful of whipped cream or a dollop of lemon curd.
- Add a few fresh berries to the top of the cake before serving.
- For a cozy spin, serve with a warm espresso after dinner.
Storage Instructions
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Wrap slices in plastic wrap and refrigerate for up to 4 days.
- Bring to room temperature before serving so the flavor shines through.
- To freeze: wrap individual slices tightly and freeze for up to 1 month. Let thaw on a wire rack before serving.
This was fabulous! My family loved it!
I have been searching for the best lemon cake and this one checks all of my boxes! It’s moist with a tender crumb, citrusy, and not overly sweet. The glaze adds an extra zing of lemon that elevates the dessert to the next level. Not to mention it was surprisingly easy to make. I used a Bundt pan and it turned out beautifully. Will be making again!!
This cake is hands down the best lemon cake I have ever had. It is moist, flavorful, and has the perfect sweetness level. It’s also ridiculously easy to make – it’s fool-proof. I’ve already made this recipe twice!
This is such an easy recipe to make with kids! I made this with my daughters yesterday and they had so much fun. They were mesmerized by the easy process of making the glaze! Plus, it’s delicious!
This recipe is absolutely delicious and comes together so easily. Will definitely be making it again.
This cake was delicious and got rave reviews! It came together easily and the end cake was divine. I’ll definitely be making it again, thank you Allie!
I’m so glad you loved it, Kristen! It’s one of my absolute favorites.