This Easy Ricotta Cake Recipe is an absolute show-stopper that looks fancy but couldn’t be simpler to make! With its tender crumb, delicate ricotta filling, and simple glaze, this cake is perfect for any occasion. Whether you’re baking for a special dinner party or just want something sweet to enjoy with your afternoon coffee, this ricotta cake delivers impressive results every single time.
What I absolutely love about this ricotta cake is that it uses pantry staples and comes together in under an hour. The ricotta cheese creates the most luxuriously moist texture—it’s nothing like dense, heavy cakes. Instead, you get this cloud-like crumb that melts on your tongue. The beauty of this recipe is its versatility; you can keep it simple with just a powdered sugar glaze, or dress it up with fresh berries, lemon zest, or candied citrus peel.
I’ve been making this cake for years, and it never fails to impress my guests. People are always shocked when I tell them how easy it is! The secret is using good quality ricotta cheese and not overmixing the batter. The combination of ricotta with eggs, sugar, and flour creates this naturally tender cake that practically melts in your mouth. It’s become my go-to dessert for spring and summer gatherings because it’s light enough to serve after a big meal, yet substantial enough to satisfy any sweet craving.
This ricotta cake pairs beautifully with fresh fruit, a simple glaze, or even a light dusting of powdered sugar. You can also enjoy it plain—honestly, the ricotta does most of the work here! I love serving this alongside quality dairy products for an elegant dessert board, or as the finale to an Italian-inspired dinner.
If you’re looking for more inspiration, Bon Appétit’s dessert collection has wonderful complementary recipes. For technique tips on cake baking, Serious Eats offers excellent guides. And if you want more ricotta-based recipes, The New York Times Cooking section has fantastic options.
This recipe makes one beautiful 9-inch cake that serves 8-10 people generously. It stores beautifully for up to 3 days in an airtight container, making it perfect for meal prep or baking ahead for special occasions. The cake actually tastes even better the next day as flavors meld together!
For more rich and creamy dessert ideas, check out this heavy cream recipe guide and this chicken alfredo inspiration for savory-sweet entertaining ideas. You’ll find that quality ingredients make all the difference in baking, just as they do in cooking!
Ingredients
- 2 cups whole milk ricotta cheese, drained
- 1 1/2 cups granulated sugar, divided
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- For the glaze: 1 1/2 cups powdered sugar
- For the glaze: 2-3 tablespoons fresh lemon juice
- For the glaze: 1 tablespoon milk
- For garnish: fresh berries, lemon zest, or candied lemon peel (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper for easy removal.
- In a fine-mesh strainer, drain your ricotta cheese for 5 minutes to remove excess liquid. This step is crucial for achieving the right cake texture.
- In a large mixing bowl, combine the drained ricotta, 1 1/4 cups of granulated sugar, lemon zest, and vanilla extract. Stir until well combined, breaking up any lumps in the ricotta.
- Add the eggs one at a time, stirring gently after each addition until just combined. Don’t overmix; this keeps your cake tender.
- Slowly pour in the melted butter while stirring gently until the wet ingredients are fully incorporated and smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the ricotta mixture using a spatula or wooden spoon until just combined. Be careful not to overmix.
- Pour the batter into your prepared cake pan and smooth the top with a spatula.
- In a small bowl, combine the remaining 1/4 cup granulated sugar with 1/2 teaspoon of lemon zest. Sprinkle this mixture evenly over the top of the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and milk until you reach a pourable consistency.
- Once the cake is completely cooled, drizzle the glaze over the top in a decorative pattern.
- Garnish with fresh berries, additional lemon zest, or candied lemon peel if desired.
- Let the glaze set for 15 minutes before slicing and serving.
Pro Tips
o Draining the ricotta is a non-negotiable step. Even if it seems dry, straining for those extra 5 minutes prevents a watery cake.
o Don’t overmix the batter once you add the dry ingredients. Overmixing develops gluten and results in a tough, dense cake. Gentle folding is your friend here.
o This cake is wonderfully versatile. You can add 1/2 cup of mini chocolate chips, fresh blueberries, or candied citrus peel to the batter before baking.
o For a dairy-free version, you can substitute the ricotta with silken tofu, though the texture will be slightly different.
o The glaze consistency is important. Start with less lemon juice and add more as needed to reach the right drizzling consistency.
o Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
o This cake freezes beautifully for up to 3 months. Wrap it well in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
o For a more rustic presentation, skip the glaze entirely and simply dust with powdered sugar and fresh lemon zest.
o The almond extract is optional but highly recommended. It adds a subtle complexity that elevates the entire cake.
o If you prefer a less tangy cake, reduce the lemon zest to 1/2 teaspoon or omit it entirely and substitute with vanilla extract or orange zest.
o This recipe doubles beautifully if you’re baking for a larger crowd. Use two 9-inch pans or one 13×9-inch pan and increase baking time to 40-45 minutes.