This classic Italian dessert is a dreamy fusion of creamy ricotta, bright lemon zest, and a tender, golden crust. It’s the kind of cake that feels like sunshine on a plate—light yet indulgent, simple yet elegant. Brought back from the heart of Italy and perfected in your kitchen, this recipe has become a favorite among friends and guests alike. Each slice is soft, fluffy, and delicately flavored, with a smooth top and a hint of citrus that lingers beautifully. Whether served with espresso or dressed up with berries and whipped cream, this cake is pure dolce vita.
Ingredients (Serves 8–10):
For the Cake:
- 1½ cups ricotta cheese (full-fat, well-drained)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream or mascarpone
Instructions:
- Prep the Oven and Pan
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan or line it with parchment paper. If you want a more festive presentation, use a rectangular pan and slice into elegant bars like in the image. - Mix the Wet Ingredients
In a large mixing bowl, combine ricotta cheese and sugar. Beat until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice. The mixture should be silky and fragrant. - Add the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring gently to combine. Pour in the melted butter and fold until the batter is smooth and well incorporated. - Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake will puff slightly and settle as it cools. - Cool and Garnish
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar and garnish with fresh berries or edible flowers for a beautiful finish. - Serve and Celebrate
Slice into squares or wedges and serve with a dollop of whipped cream or mascarpone. This cake pairs beautifully with coffee, tea, or a splash of limoncello for a true Italian touch.
Tips & Variations:
- Tropical Twist: Add a spoonful of crushed pineapple or passionfruit pulp to the batter for a sunny flavor mashup.
- Sugar-Free Option: Substitute sugar with erythritol or monk fruit sweetener for a guilt-free indulgence.
- Make-Ahead Friendly: This cake tastes even better the next day—store covered in the fridge and bring to room temp before serving.
- Party Perfect: Double the recipe and bake in a large rectangular dish for easy slicing and sharing.
Why It’s a Crowd Favorite:
- Creamy, citrusy, and light
- Easy to make with pantry staples
- Elegant presentation with minimal effort
- Versatile for brunch, dessert, or tea time
- A taste of Italy in every bite
Let me know if you want to build a full Italian dinner party menu around this—I’ve got antipasti, mains, and even sugar-free tiramisu ideas that’ll make your guests feel like they’ve been whisked away to Tuscany 🇮🇹🍋