You will love how quick and easy it is to make this Lemon Ricotta Cake recipe! A delightfully refreshing dessert filled with fresh citrusy flavor.
Easy Italian Lemon Ricotta Cake
Our easy Lemon Ricotta Cake recipe combines the convenience of a cake mix with the richness of ricotta cheese, creating a moist and creamy dessert that takes minimal effort to make.
Ricotta cheese in cakes creates a sweet and custard-like contrast to the moist and tender lemon flavored cake; while not as thick and creamy as a cheesecake, it does cook denser and thicker, making it distinct from a soft Panettone sponge cake (a traditional Italian cake) or butter cakes.
Citrus fruit baked into cake batter is the best way to brighten any day, especially when it’s as easy as turning a box of cake mix into a delicious lemon ricotta dessert!
What Is A Ricotta Cake
Ricotta cakes are made with ricotta cheese as a main ingredient. Ricotta cheese is a soft, creamy cheese with a mild flavor, and it lends a unique texture and richness to cakes and desserts. While the rest of the ingredients in this kind of cake are typical cake ingredients, the using ricotta results in a moist and tender crumb with a slightly dense and creamy texture.
Ricotta cakes can take on various flavors and forms, ranging from lemon cakes, like this amazing lemon ricotta recipe, to chocolate ricotta cakes or almond ricotta cakes. They are often finished with a dusting of powdered sugar, a dollop of whipped cream, cream cheese frosting, icing, or a glaze and some fresh berries or lemon slices.
Why We Love Ricotta Lemon Cake Recipes
- Quick and easy to make using a cake mix (no flour, baking soda, baking powder, or sugar needed).
- Uses only 6 simple ingredients.
- Lemon zest and juice infuse the batter with a tart, refreshing, beautifully bright taste.
- Packed with protein-rich ricotta, so it’s not only satiating, but also stays moist for days, both at room temperature and in the fridge.
- Perfect to serve for breakfast or brunch, as an afternoon snack with a cup of coffee or tea, or enjoy as an after-dinner dessert.
Lemon Ricotta Cake Ingredients
- Lemon cake mix
- Eggs
- Whole milk ricotta cheese
- Vegetable oil: You can also use melted butter if desired.
- Milk
- Lemon: You will use the lemon to make both lemon zest and fresh lemon juice.
- Powdered sugar (optional garnish)
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Make With Another Mix: You can make this ricotta cake with a white or yellow mix, but the lemon flavor will be milder. Feel free to use a gluten free cake mix if you have a gluten sensitivity.
- Make Without Milk: Cream is a good substitute for milk in this recipe. You can substitute water in a pinch, but the cake will be less rich and flavorful.
- Create Some Crunch: Add chopped nuts, like walnuts, almonds, or pistachios, to the cake batter for a bit of crunch.
- Make With Mix-Ins: Feel free to fold in some chocolate chips, dried fruit (like raisins, cherries, dates, or cranberries), nuts or for added flavor and texture.
How to Make Lemon Ricotta Cake
- Create The Cake Batter: Mix together the cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of a lemon until smooth. Pour the cake batter into the baking pan.
- Bake: Bake at 350 degrees Fahrenheit for 30-35 minutes or until a toothpick comes out clean.
- Slice And Serve: Cool completely before garnishing and cutting into slices. Serve and enjoy!
Tips For Making Lemon Ricotta Cake
- Fresh lemon is best in this recipe, however in a pinch, you can substitute juice from concentrate or a small amount of lemon extract for a similar, less fresh flavor. One lemon yields about 2 Tablespoons of juice and 1 Tablespoon of zest.
- Full fat ricotta cheese is ideal when baking because it has a higher fat content than a low fat version, giving you a richer and creamier cake. However, you can use part skim ricotta cheese when making a ricotta cake.
How to Store Lemon Ricotta Cake
- To Store: Lemon Ricotta Cake should be covered and stored at room temperature for 2-3 days or in the refrigerator for 3-4 days.
- To Freeze: This cake can be stored in the freezer for 2-3 months.
More Easy Lemon Recipes
Other Easy Cake Recipes
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Lemon Ricotta Cake
Ingredients
- 13.25 ounces box lemon cake mix
- 3 large eggs
- 1 cup whole milk ricotta cheese
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 lemon zested and juiced (about 2 Tablespoons juice)
- Powdered sugar optional garnish
- Fresh lemons optional garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit, grease an assembled 9-inch springform pan with baking spray, or line a 9-inch round cake pan with parchment paper.
- Mix the lemon cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of 1 lemon in a large mixing bowl until smooth and combined.13.25 ounces box lemon cake mix, 3 large eggs, 1 cup whole milk ricotta cheese, ⅓ cup vegetable oil, ⅓ cup milk, 1 lemon
- Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely, remove from the pan, and carefully garnish with powdered sugar, optional and fresh lemon zest, and slices.Powdered sugar, Fresh lemons
- Cut into slices and serve.
Jenn’s Notes
- To Store: Lemon Ricotta Cake should be covered and stored at room temperature for 2-3 days or in the refrigerator for 3-4 days.
- To Freeze: This cake can be stored in the freezer for 2-3 months.
- Fresh lemon is best in this recipe, however in a pinch, you can substitute juice from concentrate or a small amount of lemon extract for a similar, less fresh flavor. One lemon yields about 2 Tablespoons of juice and 1 Tablespoon of zest.
- Full fat ricotta cheese is ideal when baking because it has a higher fat content than a low fat version, giving you a richer and creamier cake. However, you can use part skim ricotta cheese when making a ricotta cake.
