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–+ servings

Italian Lemon and Ricotta Cake (Lemon Snacking Cake)

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 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 55 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 9 people

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

Expert Tips for Success
  • 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.

Nutrition Facts

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!