Italian Ricotta Cake Recipe

Italian Ricotta Cake is a classic Italian dessert that’s rich, creamy, and subtly sweet. It combines the delicate flavors of ricotta cheese with hints of lemon and vanilla, making it a perfect treat for any occasion.


  • 1 ½ cups ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ½ teaspoon baking powder
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • Powdered sugar for dusting (optional)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line it with parchment paper.
  2. Prepare the Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and well-blended.
  3. Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest until fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, sift together the baking powder, all-purpose flour, and salt.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the ricotta mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
  6. Pour and Spread: Pour the batter into the prepared springform pan, spreading it out evenly with a spatula.
  7. Bake the Cake: Place the pan in the preheated oven and bake for about 45-50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cake to cool in the pan for about 10 minutes, then carefully remove the sides of the springform pan. Let the cake cool completely on a wire rack.
  9. Serve: Once cooled, dust the top with powdered sugar if desired. Slice and serve as is or with a dollop of whipped cream or fresh berries.

Enjoy your delicious Italian Ricotta Cake!

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