Go Back
–+ servings

Allie Hagerty
Indulge in a taste of Italy with our delightful Italian lemon and ricotta cake recipe. Bursting with fresh lemon flavor and creamy ricotta goodness, this cake is a perfect blend of tangy and sweet. With simple ingredients and easy-to-follow steps, it's sure to become a favorite for any occasion.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling 55 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine Italian
Servings 9 people
Calories 367 kcal

Equipment

  • 8x8 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 8x8 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

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.

Nutrition

Calories: 367kcalCarbohydrates: 58gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 57mgSodium: 211mgPotassium: 72mgFiber: 1gSugar: 28gVitamin A: 210IUVitamin C: 3mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!