Italian Ricotta Cake

The first time I made this Italian ricotta cake was on a lazy Sunday morning when I had some extra ricotta left from a pasta dish and I didn’t want it to go to waste so I looked for a simple dessert and came across an old family recipe scribbled in the back of a notebook. As the cake baked the kitchen filled with the warm scent of vanilla and citrus then once I took a bite of that creamy tender crumb I knew it was something I’d be making again and again.

This Italian ricotta cake has become one of my favorite go-to desserts because it’s wonderfully moist and subtly sweet with just the right amount of richness. It’s elegant in its simplicity and works beautifully for brunch or dessert so whether you’re entertaining guests or just treating yourself this cake always delivers that warm homemade feel.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides structure and a soft crumb.
• Baking powder – Helps the cake rise and stay light.
• Salt – Enhances all the subtle flavors in the cake.
• Whole milk ricotta cheese – Adds creaminess and a delicate texture.
• Granulated sugar – Sweetens the cake evenly without being overpowering.
• Eggs – Bind the batter and contribute to the rich consistency.
• Unsalted butter – Adds flavor and softness to the crumb.
• Vanilla extract – Gives the cake a warm aromatic base.
• Lemon zest – Adds brightness and a classic Italian touch.
• Powdered sugar – Used for a light dusting on top for an elegant finish.

Tools You’ll Need

• 9-inch springform pan – Ideal for easy release and neat presentation.
• Mixing bowls – Used to combine wet and dry ingredients separately.
• Whisk – Helps blend everything without overmixing.
• Spatula – Great for folding and scraping the batter.
• Fine mesh sieve – For dusting powdered sugar evenly.
• Cooling rack – Ensures the cake cools properly without condensation buildup.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F (175°C) then I butter a 9-inch springform pan and lightly flour it to prevent sticking.

Step 2: Mix Dry Ingredients

In a bowl I whisk together the flour baking powder and salt until combined and set it aside.

Step 3: Beat Ricotta and Sugar

In a separate large bowl I beat the ricotta and granulated sugar until smooth and creamy which helps give the cake that light moist texture.

Step 4: Add Eggs and Flavorings

I mix in the eggs one at a time followed by the vanilla and lemon zest stirring just until incorporated.

Step 5: Add Butter and Flour

I stir in the melted butter then gradually fold in the dry ingredients being careful not to overmix so the cake stays soft.

Step 6: Bake the Cake

I pour the batter into the prepared pan smooth the top and bake for 45 to 50 minutes or until the center is set and a toothpick comes out mostly clean.

Step 7: Cool and Dust

I let the cake cool in the pan for 15 minutes before removing the ring then I dust the top with powdered sugar and let it cool completely on a rack.

Tips

If you want to change things up I sometimes fold in a handful of mini chocolate chips or sliced almonds before baking. You can also swap the lemon zest for orange or even add a spoonful of limoncello for a touch of liqueur. Just make sure to use whole milk ricotta for the creamiest texture—drain it slightly if it’s very wet.

Ways to Serve

This Italian ricotta cake is perfect on its own with a light dusting of powdered sugar but I also love serving it with fresh berries or a spoonful of fruit compote. It makes a beautiful addition to an Easter table or a casual coffee break and it pairs perfectly with espresso or tea.

Frequently Asked Questions

Can I use part-skim ricotta in Italian ricotta cake?

Yes but whole milk ricotta gives the cake a richer texture and more moist crumb.

How should I store Italian ricotta cake?

Keep it in the refrigerator covered for up to 5 days—bring to room temperature before serving.

Can I freeze this cake?

Yes! Wrap it tightly once cooled and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

See You in the Kitchen

I hope you give this Italian ricotta cake a try! It’s tender flavorful and incredibly easy to make and I’d love to hear how it turns out for you. Share your twist and let’s keep the tradition going!

Happy Cooking!

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