Lemon Ricotta Cake

Fluffy, moist and so tasty! a slice of Lemon Ricotta Cake will be a fantatic way to end a meal!

It looks so yummy but when you’ll eat it be sure you won’t forget it! A soft lemon ricotta cake, a filling with lemon cream and decoration with lemon and ricotta cream! A fantastic dessert! let’s find it out!


  • 1 and 1/2 cups 00 flour
  • 1 lemon
  • 1 cup sugar
  • 1 cup butter
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 eggs
  • 200 g di ricotta cheese
  • 1 teaspoon vanilla extract

For the lemon cream

  • 1/2 cup lemon juice
  • 3 egg yolks
  • 4 tablespoons cornstarch
  • 1 cup milk
  • 1 cup sugar
  • 1/2 cup butter

Lemon Ricotta Cake


Start making the cake. Preheat oven to 350°F and grease and flour a pan.

In a large bowl mix 00 flour, baking powder, baking soda, and salt. In another one beat sugar and butter for several minutes. Add eggs one at a time and keep beating.

Not it’s time to add lemon juice, lemon zest, ricotta cheese and vanilla extract. Mix the mixtures and add flour. Pour batter into the pan and bake for 50 minutes. If a toothpick inserted into the center of the cake comes out clean cool the cake.

Meanwhile, combine sugar and cornstarch in a saucepan and add water. Stir and heat. Beat egg yolks and lemon juice and add sugar. Add butter and heat again stirring constantly. use this lemon cream to fill the cake, previously layered, and to decorate it.

Use some ricotta cream, prepared beating ricotta cheese and powdered sugar, to decorate the cake.

Keep in the fridge until you serve it.

Lemon Ricotta Cake


Store the lemon ricotta cake for 2 days in the fridge under a glass jar or in an airtight container.

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