Italy / Desserts

Lemon ricotta cake

Name: Lemon ricotta cake
Prep time: 20 min
Cook time: 40 min
Yield: 8 portions
Cuisine: Italy
Ingredients: 200 g ricotta; 100 g softened butter; 150 g sugar; 3 eggs; 180 g plain flour; 2 tsp baking powder; 2 tsp lemon zest; 2 tbsp lemon juice

A moist lemon-scented ricotta cake.

Prep20 min

Cook40 min

Yield8 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

8 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C and line a 20 cm round cake tin. Beat butter and sugar until pale.
Beat in eggs one at a time, then ricotta, lemon zest and juice.
Fold in flour and baking powder, spread evenly in the tin and smooth the surface.
Bake 35–40 minutes until fully set and a skewer comes out clean. Cool in the tin 15 minutes before transferring to a rack.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, egg, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/8 of the recipe)

Energy: 374 kcal
Protein: 11.1 g
Carbs: 37.2 g
Fat: 20.4 g
Fibre: 0.8 g
Total sugar: 19.2 g
Sodium: 290 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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