Italian Lemon and Ricotta Cake (Lemon Snacking Cake)
This Italian Lemon and Ricotta Cake is a one-bowl, easy lemon-snacking cake everyone will love! This is the perfect cake if you are looking for a simple recipe you can mix by hand. There’s no need for a stand mixer or hand mixer here! My easy lemon ricotta cake is light, airy, and flavorful. It will transport you to Italy with a handful of ingredients and its strong lemon flavor.
Lemon ricotta cake originated in Sicily, but you won’t need to travel to Italy to enjoy this simple cake. Plus, it has the perfect lemon glaze! Truly this is one of the best desserts I’ve ever made! Lemon desserts are so refreshing! I love how they are tart and use fresh lemons, which I always seem to have an abundance of. This cake reminds me of summer. I love enjoying it outside in the sun, which melts the glaze a little bit, so it’s gooey – YUM!
If you want more Italian dishes like this lemon ricotta cake recipe, I have plenty! My favorites include my Trofie al Pesto, Chicken Parmesan alla Vodka, and Carbonara. And hey, if you’re a fan of lemon, don’t forget to try my Limoncello Martini!
Table of Contents
Why You’ll Love This Recipe
- One-bowl convenience – Say goodbye to a sink full of dishes! This lovely lemon ricotta cake recipe requires just one bowl, minimizing cleanup and making it perfect for busy days when you want a delicious treat without the mess.
- Hand-mixing – No fancy equipment needed! With this recipe, you can mix everything by hand, eliminating the need for special mixers or appliances. It’s a straightforward and accessible process that anyone can master without an electric mixer.
- Bursting with lemon flavor – There’s nothing better than the vibrant taste of real lemons! Unlike some cakes that rely on artificial flavorings, this recipe captures the essence of fresh lemons, giving every bite a zesty citrus flavor. Simple ingredients and nothing else!
Ingredients
- Lemon juice – Fresh lemon juice adds a bright and tangy flavor to the cake, complementing the richness of the ricotta cheese. When selecting lemons, choose ones that feel heavy for their size and have smooth, firm skin, ensuring they are juicy and fresh. Lemons are truly the star of this lemon and ricotta cake recipe!
- Lemon zest – Fresh lemon zest provides a concentrated burst of citrus flavor and aroma, enhancing the overall lemony profile of the cake. For the best zest, use a microplane grater to grate only the outermost layer of the lemon’s skin, avoiding the bitter white pith beneath.
- Ricotta cheese (whole milk) – Drained, room temperature full fat ricotta cheese adds moisture and richness to the cake, resulting in a tender crumb and creamy texture. Opt for whole milk ricotta cheese for the creamiest texture and richest flavor. Avoid using low-fat store-bought ricotta, as they may affect the texture of the cake.
- Olive oil – Extra virgin olive oil contributes to the cake’s moistness and adds a subtle fruity note to the flavor profile. Trust me, olive oil makes for a the best texture and a super moist dessert!
- Vanilla extract – Vanilla extract enhances the overall flavor of the cake, adding depth and sweetness to balance the tartness of the lemon. For optimal flavor, use pure vanilla extract rather than imitation vanilla.
- Eggs – Room temperature egg and egg yolk provide structure and stability to the cake, helping it rise and achieve a light, fluffy texture. Use eggs at room temperature for better incorporation into the batter.
- Cake flour – Cake flour has a lower protein content than all-purpose flour, resulting in a softer, more delicate crumb.
- Baking powder and baking soda – Baking powder and baking soda are leavening agents that help the cake rise and achieve a light, airy texture.
- Salt – Salt enhances the flavors in the cake, balancing the sweetness and accentuating the lemon and ricotta flavors.
- Confectioner’s sugar – Confectioner’s sugar is used to make the glaze for topping the cake, adding sweetness and a smooth, velvety finish.
Substitutions and Additions
- Olive oil – Substitute olive oil with melted unsalted butter or a neutral vegetable oil like canola or sunflower oil if preferred.
- Cake flour – If you don’t have cake flour on hand, you can make a DIY version by mixing all-purpose flour with cornstarch. For every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. You can also use other flours, such as almond flour.
- Fresh berries – Fold fresh berries such as raspberries, blueberries, or strawberries into the cake batter for bursts of fruity sweetness and added moisture. This moist lemon ricotta cake would be perfect with any type of berry.
Step by Step Instructions
Step 1: 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.
Step 2: In a large mixing bowl, rub the lemon zest into the granulated sugar until fragrant.
Step 3: Add the olive oil, vanilla extract, eggs, and egg yolk.
Step 4: Whisk until well combined.
Step 5: Stir in the freshly squeezed lemon juice and ricotta cheese until smooth and incorporated.
Step 6: 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.
Step 7: Pour the batter into the baking dish.
Step 8: 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.
Step 9: 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.
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.
Step 10: 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!
Tips and Notes
- Zest tip – When zesting the lemons, be careful to avoid the bitter white pith beneath the outer zest layer, as it can impart a bitter taste to the cake.
- Room temperature eggs – For best results, use eggs at room temperature. This allows them to incorporate more evenly into the batter and helps achieve better volume when beaten.
- Ricotta consistency – Ensure the ricotta cheese is well-drained and at room temperature before adding it to the batter. This helps create a smooth and creamy texture in the cake.
Recipe FAQs
Serving Suggestions
- Wine pairing – The effervescence and crisp acidity of Champagne makes a fun pairing for lemon and ricotta cake. Its bright and lively wine enhances the citrus flavors without overtaking the cake. Alternatively, you could try a Riesling. A medium-sweet Riesling with its fruity and floral notes can complement the lemony sweetness of the cake while refreshing the palate with its acidity.
- Fresh berries – Serve slices of the cake with a side of fresh berries such as raspberries, strawberries, or blueberries for a vibrant burst of flavor and color.
- Whipped cream – Top each slice with a dollop of freshly whipped cream for a creamy contrast to the tangy lemon flavor.
Storage and Freezing Instructions
- Room temperature storage – Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be stored in the refrigerator for longer freshness, but allow it to come to room temperature before serving for the best texture and flavor.
- Freezing – You can freeze the cake for longer storage. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. Thaw the cake in the refrigerator overnight before serving.
Please leave a review if you make this recipe! Don’t forget to follow @seasonedandsalted on Instagram!
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!
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!