Lemon Ricotta Cake

A delicious, moist cake with a tight crumb and a fresh lemon flavour. I used it for the base tier of a “wedding cake” at the office celebration for an Italian colleague, as it holds weight well (and it doesn’t get much more Italian). There were three layers of this cake, with lemon curd in between the layers and lemon buttercream as a frosting (see image under recipe). It is also great as it is or with berry compote.


  • 125gr flour
  • 1,5 tsp baking powder
  • 1/4th tsp baking soda
  • pinch of salt
  • 75gr sugar
  • 200gr ricotta
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 lemon, zest & juice
  • 75gr soft butter

Makes a ø20cm cake


Combine the flour, baking powder, baking soda, salt and sugar.
Combine the sugar, ricotta, eggs, vanilla, lemon zest and juice, and butter. Beat until smooth.
Add the combined dry ingredients and beat until just combined. Some lumps are fine, so don’t overbeat or you may get a tough cake.

Bake for 25-30 minutes on 175°C.