Favorite Ricotta Cake – Yummy Toddler Food

With richness from ricotta, a burst of lemon and vanilla, and the most tender texture, this Ricotta Cake is both delicious and so easy to make. It’s delicious for dessert or as an easy brunch dish for a holiday.

As an Italian-American, I love using ricotta cheese in recipes—like my Ricotta Pie, Ricotta Pancakes, and Ricotta Meatballs—and it’s so delicious in this Ricotta Cake, too. The cheese adds moisture, tenderness, and subtle flavor that is just so delicious.

And it’s a great ingredient because it works so hard and also helps eliminate the need for any fussy ingredients or methods. You just need one bowl to stir this cake batter together!

It’s easy to make this ahead of time, you an serve with powdered sugar or lemon glaze, and it’s so good with a side of berries. We love to have this on or around Easter or Mother’s Day, but it’s great all year long!

(You may also like my Greek Yogurt Cake, Lemon Yogurt Cake, Snack Cake, and my Berry Breakfast Cake for more yummy options.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy Ricotta Cake so you know what to have on hand.

• Ricotta cheese: Using this cheese adds moisture and flavor, and helps to give it a classic Italian flavor. I prefer to use ricotta cheese made with whole milk so the cake is rich and delicious. (A lower fat one will work.)
• Eggs: I use large eggs in this recipe, so that’s what you’ll want to use so the volume is correct. Any type of egg works fine.
• Unsalted butter: I like to use unsalted butter in my baking so I can control the salt, so that’s what I use here.
• Sugar: A modest amount of granulated sugar adds an undertone of sweetness to this ricotta cake. (You can use the same amount of honey if you prefer.)
• Vanilla extract: The vanilla, which can be pure vanilla or imitation vanilla, adds flavor and tastes great when combined with the flavor of the lemon.
• All-purpose flour: This type of flour ensures that the cake will be light and tender. You can use a gluten-free all-purpose flour, if needed, like the one from King Arthur Baking.
• Fresh lemon juice and lemon zest: Using the juice and zest from a fresh lemon adds a lot of fresh flavor to this simple cake.

Step-by-Step Instructions

Below is a look at how this Ricotta Cake is made so you have a general idea of the process. Jump to the recipe for the full information, including the amounts and timing.

Step 1. In a large bowl, stir together the ricotta cheese, eggs, butter, sugar, and vanilla.

Step 2. Add the flour, baking powder, baking soda, and salt. Gently stir together. Stir in the lemon juice and zest.

Step 3. Pour batter into the prepared pan.

Step 4. Bake then let cake cool completely.

TIP: You can top this with a dusting of powdered sugar, a lemon glaze, and/or berries. See the end of the recipe for the information on each.

How to Store

Once cooled, you can store this Ricotta Cake in an airtight container for up to 3 days at room temperature or for up to 5 days in the fridge. It also freezes really nicely.

To serve from either storage method, either warm it slightly or let it sit at room temperature so it returns to its softer texture—it firms up as it chills.

Best Tips for Success

• I prefer to use whole milk ricotta for the most richness here.
• Serve this with berries such as raspberries or sliced strawberries.
• Dust with powdered sugar or an easy lemon glaze (see below).
• Slice with a serrated knife for the neatest slices.

I’d love to hear your feedback on this recipe, so please comment below to share.

Get Recipe Ingredients

• Preheat the oven to 375 degrees F. Coat a 9-inch round baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it’s easy to lift out and slice the cake without scratching the pan; this is optional.)

• In a large bowl, stir together the ricotta cheese, eggs, butter, sugar, and vanilla.

• Add the flour, baking powder, baking soda, and salt.

• Gently stir together. Stir in the lemon juice and zest.

• Pour batter into the prepared pan.

• Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.

• Remove cake from the oven, let sit for two minutes, and invert onto a wire rack. Let cake cool completely.

• To make the Lemon Glaze, stir together the powdered sugar and lemon juice in a medium bowl. Stir to make a thick but pourable glaze. Pour over the cake, let sit for a few minutes, and serve.

• Once cooled, store cake in an airtight container for up to 3 days at room temperature or for up to 5 days in the fridge. Warm slightly to serve from the fridge (the cake firms up a bit when it’s cold so warming slightly returns it to its softer texture).
• You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
• This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Serve with berries, if desired.

Serving: 1slice, Calories: 242kcal, Carbohydrates: 23g, Protein: 7g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 86mg, Sodium: 239mg, Potassium: 77mg, Fiber: 1g, Sugar: 7g, Vitamin A: 466IU, Vitamin C: 4mg, Calcium: 113mg, Iron: 1mg