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The dessert, Mediterranean

Lemon ricotta cake

Lemon ricotta cake is a soft dessert for 6 people that's easy to make, needs just 20 minutes of hands-on work, and can be fully baked the night before. It costs about €1.10 per serving. The key is draining the ricotta thoroughly and folding in whipped egg whites gently to keep the texture light.

You want a light dessert that tastes like an Italian summer, I'll make you a soft lemon ricotta cake.

Lemon ricotta cake
For
6 people
Work
20 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.10
Calories per person
320 kcalcalculated by Kiloach, your weight coach

This cake has the texture of a lighter Italian cheesecake, soft without being heavy, with a bright edge from lemon zest and juice. Well drained ricotta gives it that fine, tender crumb that sets it apart from classic butter cakes, and the lemon brings a freshness that suits spring and summer meals especially well.

It makes a great dessert for a dinner with friends or a family meal, especially after a Mediterranean menu with a rich starter and main course. It holds up well at room temperature, slices cleanly, and tends to please kids too thanks to its mild, lightly sweet flavor. A simple dusting of powdered sugar is all it needs to look finished.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 55 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The night before, make and fully bake the cake, then let it cool in the pan before covering and refrigerating it. On the day, there's nothing left to do before your guests arrive. Right before serving, unmold the cake if you haven't already and dust it with powdered sugar just before bringing it to the table.

The ingredients

6 people

Dairy

  • Ricotta 500 g
  • Eggs 4
  • Butter for the pan 20 g

Pantry

  • Granulated sugaroften in the pantry 150 g
  • Flouroften in the pantry 100 g
  • Baking powderoften in the pantry 1 tsp
  • Powdered sugaroften in the pantry 2 tbsp

Fruits and vegetables

  • Untreated lemons 2

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drain the ricotta in a fine sieve and preheat the oven to 170°C. 15 min

    Leave it ten minutes longer if it looks very wet, the cake will be firmer.

  2. Separate the egg whites from the yolks, whisk the yolks with the sugar until the mixture turns pale, then add the ricotta, lemon zest, and lemon juice.

    Grate the zest without touching the white pith, it adds bitterness.

  3. Fold in the sifted flour and baking powder, then whip the egg whites to stiff peaks and gently fold them into the batter.

    Fold by lifting the mixture with a spatula rather than stirring, the whipped whites are what give the cake its lightness.

  4. Pour into a buttered pan and bake until the top is golden and a knife inserted comes out clean. 40 min

    Don't open the oven before 30 minutes, the cake could sink.

When it's time to serveThe final touches, right in front of your guests.

  1. Let it cool, unmold, and dust with powdered sugar before serving.

    Lay a paper doily on the cake before dusting for a pretty pattern.

Our tips to get it right

  • Use good quality ricotta sold in a block rather than a runny tub version, it drains better and gives a firmer cake.
  • Let the cake cool completely in the pan before unmolding it, it firms up as it cools and holds together better.
  • If you're using a springform pan, butter the bottom as well as the sides for a clean release.

The variations

  • Swap the lemon for untreated orange for a milder, less tart version.
  • Stir a handful of chocolate chips into the batter for a version that kids especially love.
  • For a quicker version, skip whipping the egg whites and add the whole eggs directly, the cake will be a bit denser but still good.

What to serve it with

  • A strong coffee after the meal
  • Fresh berries on the side
  • Homemade iced tea in summer

Storage

The cake keeps for 2 to 3 days in the fridge, well covered or in a sealed container. It also freezes well, whole or sliced, so take it out the night before for a slow thaw in the fridge. Hold off on the powdered sugar until just before serving.

Questions about this recipe

Can I use tub ricotta instead of block ricotta?

Yes, but it usually holds more water, so drain it longer in a fine sieve, ideally a full hour. Otherwise the cake may turn out wetter and less firm when sliced.

How do I know when the cake is done?

The top should be golden and slightly cracked, and a knife inserted in the center should come out clean. Figure about 40 minutes at 170°C, but check near the end since ovens vary.

Can I swap the wheat flour for a gluten free version?

Yes, a gluten free baking flour works well in this recipe and keeps a texture close to the original. Just make sure the baking powder you use is also gluten free.

Does this cake work for a kid's birthday?

Yes, its mild, lightly sweet flavor tends to go over well with kids, and you can decorate it simply with fresh fruit or chocolate chips. It slices easily and works as finger food too.

Can a lemon ricotta cake be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a lemon ricotta cake?

Allow 1 h 30 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a lemon ricotta cake?

About 320 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lemon ricotta cake cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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