Easy Lemon Ricotta Cake Recipe (video)

The easiest and most delicious lemon cake! This easy lemon ricotta cake topped with lemon whipped cream is extra soft and delicate, with a moist crumb. Every bite simply melts in your mouth! It’s made with whole milk ricotta cheese, almond flour, butter, and loads of lemon zest. For serving, the cake is topped with fluffy lemon whipped cream, which makes the cake even more delicious! This delightful lemon cake is great on its own, but even better with a cup of warming tea or coffee!

Watch My Lemon Ricotta Cake Video Tutorial

Watch my YouTube lemon ricotta cake video tutorial for step-by-step instructions and see just how easy this delicious cake is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Lemon Ricotta Cake

Here are my tips for the main ingredients you’ll need for my lemon ricotta cake recipe. Find the full list of ingredients with measurements in the printable recipe card below.

• Lemons – fresh lemon zest and lemon juice add an incredible amount of flavor to this cake!
• Ricotta Cheese – I recommend using whole milk ricotta cheese for the best results. This rich cheese gives the cake a delicate and moist crumb.
• Unsalted Butter – always use unsalted butter for dessert recipes. This gives you more control over the salt content in the recipe.
• Almond Flour – this recipe uses half almond flour and half all-purpose flour. The almond flour helps keep the cake light and delicate. I do not recommend replacing the all-purpose flour with additional almond flour, as the regular flour gives the cake structure.
• Heavy Whipping Cream – make sure the container specifically denotes ‘heavy’. This cream has a higher fat content and will whip up nicely!

How to Make Lemon Ricotta Cake

This delicate and delicious lemon cake is incredibly simple and easy to make! Here’s how to get things started:

1. Preheat the oven to 350°F. Line the bottom and sides of an 8-inch round cake pan with parchment paper. Grease the sides of the pan with butter first; this will help keep the parchment paper in place.
2. Place the sugar into a large mixing bowl, then zest the lemons directly into the sugar. Use your fingers to blend the zest into the sugar, releasing the citrus oils.
3. Next, squeeze out the juice from the lemons; you’ll need ¼ cup. Add the lemon juice, melted butter, ricotta cheese, eggs, and vanilla extract into the mixing bowl.
4. Whisk by hand for about 1 minute, until the eggs are well-beaten.
5. In a separate mixing bowl, combine all the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, and sea salt.
6. Sift the dry ingredients into the wet batter. Whisk for about 30 seconds, just until all the dry ingredients are incorporated.

Baking Instructions for Lemon Cake

1. Transfer the prepared cake batter into the lined cake pan. Use an off-set spatula to spread the batter evenly and level off the top.
2. Bake the lemon cake at 350°F for 32 to 34 minutes, until the top is a rich golden color and internal temperature reaches 205°F.
3. Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully transfer the cake onto a wire rack and remove the parchment paper to cool completely. Allow the cake to cool at room temperature.

Easy Lemon Whipped Cream

Once the lemon ricotta cake is completely cooled to room temperature, it’s time to make some whipped cream to add on top!

1. Make sure the heavy cream is well chilled! Pour it into a large mixing bowl and add the powdered sugar, sea salt, and vanilla extract. Zest the lemon directly into the bowl.
2. Using a mixer, whisk the cream starting on a slow speed and gradually increase the speed as the cream thickens. Whisk the cream for about 4 to 6 minutes, until stiff peaks form.
3. Add the whipped cream onto the cooled cake layer and spread it evenly using an off-set spatula.
4. Garnish the cake with lemon slices, if desired, and enjoy!

Serving & Storing Suggestions for Lemon Cake

I recommend keeping the lemon cake layer at room temperature for best tasting results. This will keep the cake crumb moist and delicate. Add the whipped cream on top when ready to enjoy.

If you’re making the cake ahead of time, wrap it in plastic wrap and keep it at room temperature for up to 2 days. Add the whipped cream when ready to serve.

Store any leftover frosted cake in the refrigerator, covered or in sealed container.

More Recipes to Try!

Enjoyed this simple and delicious lemon ricotta cake recipe? Check out some of my other recipes you’re sure to enjoy!

• Maple Lemon Poppy Seed Bread – delicate lemon bread dotted with poppy seeds, sweetened with pure maple syrup!
• Lemon Lavender Cake – delicate lavender cake layers filled with lemon curd, with lemon cream cheese frosting!
• Lemon Poppy Seed Cake – an impressive lemon cake filled with homemade lemon curd, frosted with lemon cream cheese frosting!
• Easy Lemon Tiramisu – easy, no-bake lemon tiramisu with lady finger cookies, lemon curd, and creamy lemon filling.
• Pistachio Lemon Cake – a delicious combination of pistachios and lemon, with pistachio lemon cake layers and lemon frosting!

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