This fluffy and moist ricotta cake is a delightful dessert that works for any occasion. With its light texture, subtle sweetness, and creamy ricotta cheese, it has a rich yet delicate flavor that makes every bite irresistible. The hint of lemon zest adds a refreshing brightness, while the powdered sugar dusting gives it a classic finishing touch.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups ricotta cheese
1 cup sugar
½ cup vegetable oil
4 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar (for dusting)
Directions
Preheat the oven to 350°F (175°C) and grease and flour a 9-inch (23 cm) round cake pan.
In a large bowl, whisk together the ricotta cheese, sugar, and vegetable oil until smooth.
Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the ricotta mixture, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar before serving.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per serving: 295 kcal
Variations
Citrus Twist – Swap the lemon zest for orange zest for a sweeter, more fragrant flavor.
Chocolate Ricotta Cake – Stir in ½ cup of mini chocolate chips for a rich and indulgent twist.
Berry Ricotta Cake – Fold in ½ cup of fresh blueberries or raspberries for a fruity variation.
Almond Flavor – Add ½ teaspoon of almond extract for a nutty undertone.
Gluten-Free Option – Use a 1:1 gluten-free flour blend to make this cake gluten-free.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days. Before serving, I let it come to room temperature or warm a slice slightly in the microwave for a softer texture. This cake also freezes well—just wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 2 months.
FAQs
How do I know when the ricotta cake is done baking?
I check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is ready.
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, but the texture may be slightly less rich. Whole milk ricotta gives the cake the best moisture and creaminess.
Why is my ricotta cake dense?
Overmixing the batter can make the cake dense. I mix just until the ingredients are combined to keep it light and fluffy.
Can I add a glaze instead of powdered sugar?
Absolutely! A simple lemon glaze made from powdered sugar and lemon juice would complement the cake beautifully.
Do I need to refrigerate ricotta cake?
It’s fine at room temperature for a couple of days, but I refrigerate it if I plan to keep it longer. The ricotta keeps it moist, so it won’t dry out in the fridge.
Conclusion
This ricotta cake is a wonderfully simple yet elegant dessert that’s easy to make with just a handful of ingredients. The creamy ricotta gives it a soft texture, while the lemon zest adds a bright, refreshing flavor. Whether I serve it plain, dusted with powdered sugar, or with a side of fresh berries, it’s always a crowd-pleaser.
Recipe:
Ricotta Cake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This fluffy and moist ricotta cake is a simple yet elegant dessert, perfect for any occasion. Made with creamy ricotta cheese, a hint of lemon zest, and a light dusting of powdered sugar, this Italian-inspired treat is irresistibly soft and delicious. Whether served as an afternoon snack or a sweet ending to a meal, this easy ricotta cake recipe will become a family favorite.
Ingredients
2 cups ricotta cheese
1 cup sugar
½ cup vegetable oil
4 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
- In a large bowl, whisk together ricotta cheese, sugar, and vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually fold into the ricotta mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Avoid overmixing the batter to keep the cake light and fluffy.
Store at room temperature for 2 days or refrigerate for up to 5 days.
For a citrus twist, swap lemon zest for orange zest.
Can be frozen for up to 2 months when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 servings
- Calories: 295 kcal
