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Italian Lemon and Ricotta cake

Italian Lemon and Ricotta cake, Italian Lemon and Ricotta cake

Italian Lemon and Ricotta cake



Italian Lemon and Ricotta cake, Italian Lemon and Ricotta cake


This week, I am delighted to be sharing my Italian lemon and ricotta cake with you. This was one of the recipes in this month’s RM cooking club. We made homemade ricotta in our live class & then ricotta gnocchi together in class also (sooooo good). This cake was an added bonus and many wonderful club members have shared how much they loved it so I do hope you give it a try. It is quick, super easy & just a lovely, lovely cake.

The ricotta gives it a creaminess without being heavy. This Italian Lemon and Ricotta cake is light and yet it is full of flavour and a joy to both bake and share with family and friends.

It is a pleasure to share my recipe for Italian lemon and ricotta cake with you here. I hope you enjoy it very much.

Don’t forget that you can rate and review the recipes here now on the blog. This is both helpful to you & to our other wonderful readers and customers as well as it is a great way for me to know what you are enjoying and what perhaps you would like to see more of.

With love & wishing you happy days always,



For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.

Italian Lemon and Ricotta cake

Italian Lemon and Ricotta cake, Italian Lemon and Ricotta cake

Italian Lemon and Ricotta cake

If you have never added ricotta to your cakes, your life is about to change for the better.
3.60 from 5 votes
Print Pin Rate
Course: Cake, Brunch, Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 340kcal
Author: Nellie Kerrison | Relish Mama
Cost: 10


  • 1 Electric mixer
  • 1 23 cm springform cake tin
  • Oven


  • 175 g unsalted butter softened
  • 225 g caster sugar
  • 450 g whole milk ricotta cheese
  • 3 large free-range eggs at room temperature
  • 1 teaspoon vanilla
  • 2 lemons zested and juiced
  • ½ teaspoon baking soda
  • 1 teaspoon of baking powder
  • ½ teaspoon salt
  • 250 g plain flour sifted
  • Icing sugar for dusting


  • Preheat oven to 180oC.
  • Grease a 23 cm springform cake tin and line it with baking paper
  • In a large mixing bowl, cream together the butter and sugar until combined. Add the ricotta and mix until light and fluffy.
  • Add the eggs, one at a time. Add the vanilla, lemon zest, and lemon juice and mix to combine.
  • Add the baking soda, baking powder and salt. Sift in the flour and mix until just combined.
  • Spoon the cake mixture into the springform cake tin. Bake for approximately 45 minutes, or until the cake is set and a cake testing skewer (or toothpick) cake comes out clean.
  • Allow to cool for 20 minutes before gently releasing & removing the sides of the tin.
  • Cool on a wire rack. Serve dusted with a little icing sugar, if desired.


Use whole milk ricotta for this recipe for best results. You could choose to make your own ricotta or alternatively, buy a great quality whole milk ricotta.


Calories: 340kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 228mg | Potassium: 106mg | Fiber: 1g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 1mg


3.60 from 5 votes (5 ratings without comment)

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