The other day I made a batch of fresh ricotta, and as always, there was a little left over. Rather than let it sit in the fridge, I turned it into this Lemon and Ricotta Cake — soft, buttery, and delicately scented with lemon.

It’s a classic Italian-style cake that’s wonderfully simple: just a handful of ingredients and that lovely aroma of lemon and sugar as it bakes.

Traditional torta di ricotta al limone is a modest cake — lightly golden, dusted with icing sugar, and never overly sweet. It’s the kind of cake you’d find in a small Italian café or on Nonna’s table, served with coffee in the afternoon. It might not rise tall, but the crumb is tender and velvety, with a quiet lemon fragrance that deepens as it rests.

If you haven’t made your own ricotta, don’t worry — a good-quality store-bought version works beautifully. The key is to drain it well and let the lemon shine.

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Why You’ll Love It

• Beautifully simple: Just a few pantry staples and some ricotta.
• Bright lemon flavour: Subtle on the day it’s baked, even better the next.
• Traditional texture: Light, moist, and creamy — halfway between sponge and cheesecake.
• Perfect for afternoon tea: Delicious on its own or with coffee.
• Authentic Italian charm: Minimal effort, elegant result.

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Ingredients Explained

• Fresh ricotta: The key to the creamy texture. Drain it well so the cake stays light. Homemade is lovely (see my How to Make Fresh Ricotta post), but a good deli ricotta works beautifully.
• Lemon zest and juice: Use fresh lemons — zest gives fragrance, juice adds brightness.
• Butter: Classic Italian style, giving the crumb a soft, buttery finish.
• Eggs: Provide structure and richness. Room temperature helps them mix smoothly.
• Plain flour & baking powder: Keeps the cake tender with just enough lift.
• Vanilla extract: Balances the lemon and adds warmth.
• Icing sugar: The final dusting that gives it that café finish.

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Pro Tips

• Don’t overmix. Fold gently once you add the flour — it keeps the crumb tender.
• Drain the ricotta well. Too much moisture will make the cake heavy and flat.
• Go big on zest. Lemon zest is where most of the flavour lives.
• Bake it the day before. The flavour deepens overnight as the ricotta settles.

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Storage

• Store in an airtight container at room temperature for up to 3 days.
• The flavour improves on day two — just re-dust with icing sugar before serving.
• You can also refrigerate for up to 5 days; bring to room temperature before serving.

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FAQs

Can I make this cake gluten-free?
Yes — swap the flour for a 1:1 gluten-free baking blend.

Can I use store-bought ricotta?
Absolutely, just make sure to drain it well.

Can I double the recipe for a taller cake?
Yes — bake in a 23 cm deep tin for about 70–80 minutes, or use a 19 cm tin for extra height.

Can I add berries or almonds?
Yes, though it won’t be traditional. Fold in fresh blueberries or sprinkle sliced almonds on top before baking.

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Substitutions

• Butter: Swap for light olive oil for a Sicilian twist.
• Vanilla extract: Replace with lemon extract or limoncello for more citrus flavour.
• Icing sugar: A thin lemon glaze can be used instead for a modern variation.

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Final Thoughts

There’s something timeless about a lemon and ricotta cake — simple ingredients, familiar flavours, and that unmistakable scent of butter and lemon drifting through the kitchen. It’s not a showy cake, but that’s what makes it special. Serve it with coffee, share it with friends, and let it remind you that the best things are often the simplest.

If you love baking with citrus, you might also enjoy my Lemon and Yoghurt Cake — it’s lighter and more sponge-like but carries the same bright, sunny flavour. And for something a little more nostalgic, Mum’s Carrot Cake is another family favourite — tender, spiced, and topped with cream cheese frosting.