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    You are in: Home / Recipes / Lemon Ricotta Cake Recipe
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    Lemon Ricotta Cake

    Lemon Ricotta Cake. Photo by Chef #1800774644

    1/2 Photos of Lemon Ricotta Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    KittyKitty's Note:

    This is so moist, and delicious, it is simple, and refreshing.Very different from traditional cheesecake.Traditionally from Sardinia.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Grease a 9 inch round cake or springform pan. Line the bottom with waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven t 350°F.
    2. 2
      Cream butter and sugar together until smooth. Beat in ricotta.
    3. 3
      Beat in egg yolks, one at a time. Add 2 tablespoons of flour and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
    4. 4
      Beat the egg whites until they form stiff peaks. fold them carefully into the batter.
    5. 5
      transfer the mixture to prepared pan. Bake for 45 minutes, or until tester inserted in center, comed out clean. let cake cool an pan 10 minutes,turn out onto a rack to cool. Dust the cake generously with confectioners sugar before serving.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on January 18, 2008

      Tried to make this lemon ricotta cake did not like the way it mixed. There was no moist batter. Added some milk that did not help. The batter was so dry I could not fold in the egg whites. I cooked it any way in my oven to see if baking would make it better. Was a big disappointment? Was something lift out of this recipe.

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    • on January 05, 2008


      This is very good-not too sweet, would pair well with macerated blueberries or raspberries. I split the layer in half, spread the bottom layer with raspberry jam, replaced the top and sifted on the powdered sugar-pretty and delicious!The last time that I made this, I increased the Ricotta to 1/2 cup, and used an 8-inch pan so the cake was thick enough to split in half and fill with jam. It was much better-very moist, with a more pronounced cheese taste. I will make it this way from now on.

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    • on October 06, 2007


      I tried this recipe to use up the rest of a pot of ricotta cheese. I found the mixture a bit too dry at step 3 and don't think the egg whites would have folded in properly without a bit more liquid so I added a little bit of milk. Also I think my pan is about 9 inches but the cake was a bit thin. I used the recipe anyway for a cooking class (because it tasted good :) ) and some students had smaller cake tins. I think their cakes turned out better.

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    Nutritional Facts for Lemon Ricotta Cake

    Serving Size: 1 (75 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.7
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 9.2 g
    Cholesterol 143.2 mg
    Sodium 219.7 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 0.8 g
    Sugars 8.8 g
    Protein 8.0 g

    The following items or measurements are not included:

    lemons, rind of

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