Let's Bake

Lemon Ricotta Cake

Yield Serves 10 1x
Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutes

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

Mascarpone cream

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
  6. To serve, dust cake with icing sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.

Watch How To Make It

Nutrition Information

Serving Size: 1 slice Calories: 433 Sugar: 23.5 g Sodium: 64.4 mg Fat: 28.6 g Carbohydrates: 36.9 g Protein: 7.8 g Cholesterol: 136 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: Italian
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