You’ll love this buttery and moist Lemon Ricotta Cake made with fresh lemons. Dusted with powdered sugar and topped with mascarpone cream and raspberries, it’s the perfect lemon dessert.
Lemon + ricotta = a match made in heaven 💕
It takes a lot for me to steer away from chocolate-covered desserts, but if there’s one dessert that can make me do it, it’s this gorgeous Lemon Ricotta Cake.
With a soft, buttery texture and a rich lemon flavour, it’s my new go-to dessert.
I’m proud of this cake. It took me a little while to get it just right but it has made me fall more and more in love with lemon desserts.
Not only is it lovely and sweet, but it’s very simple to make too.
You only need a handful of ingredients, but the fresh lemons and creamy ricotta change everything. It creates a dense cake, with an enviable texture – not too wet but not dry.
Just like in my Lemon Ricotta Cookies, I recommend using a tub of full fat store-bought ricotta.
To serve, you can simply dust the cake with powdered sugar, add a few fresh berries and a generous dollop of mascarpone cream. Heaven.
It’s also the perfect dessert for entertaining because you can easily make it ahead of time. In fact, it might even be nicer on day two.
Tips for making Ricotta Cake
- This cake has the tendency to stick to the pan, so make sure you grease the sides of your cake tin well with butter and line the bottom with baking or parchment paper.
- Adding fresh lemon juice means the cake batter might look a little curdled, but it’s totally fine.
- This cake is moist and dense, so it won’t rise as much as a regular cake. You can tell it’s ready by inserting a skewer into the centre, it should come out clean.
- Leave the cake to cool completely in the cake tin as it will be quite fragile when warm.
A moist and dense Lemon Ricotta Cake made with fresh lemons.
Lemon ricotta cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 tablespoons lemon juice, freshly squeezed
- Zest of 1 lemon
- 140 grams (1 cup) plain flour or all purpose flour
- 2 teaspoons baking powder
- 250 grams (1 cup) store bought ricotta
- 60 ml (1/4 cup) full fat or whole milk
- 240 ml (1 cup) thickened or heavy cream
- 120 ml (1/2 cup) mascarpone
- Icing sugar or powdered sugar, to serve
- Fresh raspberries, to serve
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake pan with butter and line the bottom with parchment or baking paper.
- In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until pale and creamy. Add eggs, one at a time, and beat until combined.
- Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
- Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave cake to cool completely in cake pan.
- Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
- To serve, dust cake with icing sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.