Lemon ricotta dessert cake

Name: Lemon ricotta dessert cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1/2 cup butter (110g); 3/4 cup sugar (150g); 2 tbsp lemon zest (30g); 1 cup ricotta cheese (230g); 3 eggs (150g); 1 cup self-raising flour (150g); 1/4 cup lemon juice (50g)

Lemon ricotta dessert cake combines creamy ricotta cheese and zesty lemon for a moist, flavorful treat. It's easy to make and perfect for any occasion, balancing dessert and cheesecake elements.

16 Feb 2026
Cook time 45 min
Prep time 20 min

Ingredients:

1/2 cup butter
3/4 cup sugar
2 tbsp lemon zest
1 cup ricotta cheese
3 eggs
1 cup self-raising flour
1/4 cup lemon juice

Lemon ricotta dessert cake is a delightful fusion of creamy ricotta cheese and tangy lemon zest, resulting in a light, moist, and flavorful treat. Perfect for any occasion, this cake combines the best of dessert and cheesecake worlds, making it a favorite among lemon dessert lovers.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake tin with parchment paper.

2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or by hand with a whisk, until the mixture is light and fluffy. This should take about 3-4 minutes.

3. Add the Lemon Zest and Ricotta: Mix in the lemon zest until well combined, then beat in the ricotta cheese until the mixture is smooth and creamy.

4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.

5. Mix in the Flour: Gradually fold in the self-raising flour using a spatula or a wooden spoon. Mix just until combined, being careful not to overmix.

6. Stir in the Lemon Juice: Finally, stir in the lemon juice until the batter is smooth and evenly mixed.

7. Transfer to the Cake Tin: Pour the batter into the prepared cake tin and smooth the top with a spatula.

8. Bake: Place the cake tin in the preheated oven and bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

9. Cool: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

10. Serve: Once completely cooled, you can sprinkle it with powdered sugar, decorate with extra lemon zest, or serve with fresh berries and a dollop of whipped cream if desired.

With its light, fluffy texture and zesty lemon flavor, the lemon ricotta dessert cake is sure to impress. Serve this elegant cake at your next gathering or enjoy it with a cup of tea for a delightful treat. Happy baking!

Lemon ricotta dessert cake FAQ:

What is the baking time for the Lemon Ricotta Dessert Cake?

The Lemon Ricotta Dessert Cake should be baked for 45-50 minutes at 350°F (175°C). It's done when golden brown and a toothpick inserted into the center comes out clean.

How do I know when the cake is done baking?

To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it comes out wet with batter, bake for an additional 5-10 minutes.

Can I substitute the ricotta cheese in this recipe?

Yes, you can substitute ricotta cheese with cottage cheese or cream cheese for a different texture and flavor, but this may slightly change the cake's moisture level.

What is the best way to store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week.

Can I use a different pan size for this recipe?

You can use a different pan size; just adjust the baking time accordingly. A larger pan may reduce baking time, while a smaller pan may increase it. Keep an eye on the cake as it bakes.

Tips:

- Ensure your butter is at room temperature for easier creaming with sugar.

- For a more intense lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.

- Mix the ricotta cheese thoroughly to avoid lumps in your cake batter.

- If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.

- Avoid overmixing the batter to maintain a tender crumb. Mix until just combined.

- Bake the cake in a preheated oven for even cooking. Use a toothpick to check for doneness; it should come out clean when inserted into the center of the cake.

Nutrition per serving

8 Servings
Calories 310kcal
Protein 8g
Carbohydrates 36g
Fiber 0.58g
Sugar 20g
Fat 16g

Lemon ricotta dessert cake