You will love how quick and easy it is to make this Lemon Ricotta Cake recipe! A delightfully refreshing dessert filled with fresh citrusy flavor.

a slice of Lemon Ricotta Cake with 2 slices of lemon on a plate.
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Easy Italian Lemon Ricotta Cake

Our easy Lemon Ricotta Cake recipe combines the convenience of a cake mix with the richness of ricotta cheese, creating a moist and creamy dessert that takes minimal effort to make.

Ricotta cheese in cakes creates a sweet and custard-like contrast to the moist and tender lemon flavored cake; while not as thick and creamy as a cheesecake, it does cook denser and thicker, making it distinct from a soft Panettone sponge cake (a traditional Italian cake) or butter cakes

Citrus fruit baked into cake batter is the best way to brighten any day, especially when it’s as easy as turning a box of cake mix into a delicious lemon ricotta dessert!

What Is A Ricotta Cake

Ricotta cakes are made with ricotta cheese as a main ingredient. Ricotta cheese is a soft, creamy cheese with a mild flavor, and it lends a unique texture and richness to cakes and desserts. While the rest of the ingredients in this kind of cake are typical cake ingredients, the using ricotta results in a moist and tender crumb with a slightly dense and creamy texture.

Ricotta cakes can take on various flavors and forms, ranging from lemon cakes, like this amazing lemon ricotta recipe, to chocolate ricotta cakes or almond ricotta cakes. They are often finished with a dusting of powdered sugar, a dollop of whipped cream, cream cheese frosting, icing, or a glaze and some fresh berries or lemon slices.

Why We Love Ricotta Lemon Cake Recipes

  • Quick and easy to make using a cake mix (no flour, baking soda, baking powder, or sugar needed).
  • Uses only 6 simple ingredients.
  • Lemon zest and juice infuse the batter with a tart, refreshing, beautifully bright taste.
  • Packed with protein-rich ricotta, so it’s not only satiating, but also stays moist for days, both at room temperature and in the fridge.
  • Perfect to serve for breakfast or brunch, as an afternoon snack with a cup of coffee or tea, or enjoy as an after-dinner dessert.

Lemon Ricotta Cake Ingredients

Lemon Ricotta Cake ingredients.
  • Lemon cake mix
  • Eggs
  • Whole milk ricotta cheese
  • Vegetable oil: You can also use melted butter if desired.
  • Milk
  • Lemon: You will use the lemon to make both lemon zest and fresh lemon juice.
  • Powdered sugar (optional garnish)

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Make With Another Mix: You can make this ricotta cake with a white or yellow mix, but the lemon flavor will be milder. Feel free to use a gluten free cake mix if you have a gluten sensitivity.
  • Make Without Milk: Cream is a good substitute for milk in this recipe. You can substitute water in a pinch, but the cake will be less rich and flavorful.
  • Create Some Crunch: Add chopped nuts, like walnuts, almonds, or pistachios, to the cake batter for a bit of crunch. 
  • Make With Mix-Ins: Feel free to fold in some chocolate chips, dried fruit (like raisins, cherries, dates, or cranberries), nuts or for added flavor and texture.
lemon ricotta cake with a couple of lemons on the background.

How to Make Lemon Ricotta Cake

  1. Create The Cake Batter: Mix together the cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of a lemon until smooth. Pour the cake batter into the baking pan.
  2. Bake: Bake at 350 degrees Fahrenheit for 30-35 minutes or until a toothpick comes out clean. 
  3. Slice And Serve: Cool completely before garnishing and cutting into slices. Serve and enjoy!
Mix the ingredients in a mixing bowl. Pour the cake batter into the baking pan. Bake and allow the cake to cool completely.

Tips For Making Lemon Ricotta Cake

  • Fresh lemon is best in this recipe, however in a pinch, you can substitute juice from concentrate or a small amount of lemon extract for a similar, less fresh flavor. One lemon yields about 2 Tablespoons of juice and 1 Tablespoon of zest.
  • Full fat ricotta cheese is ideal when baking because it has a higher fat content than a low fat version, giving you a richer and creamier cake. However, you can use part skim ricotta cheese when making a ricotta cake.

How to Store Lemon Ricotta Cake

  • To Store: Lemon Ricotta Cake should be covered and stored at room temperature for 2-3 days or in the refrigerator for 3-4 days.
  • To Freeze: This cake can be stored in the freezer for 2-3 months.
serving a slice of Lemon Ricotta Cake using spatula.

Frequently Asked Questions

Can I make my cake in advance?

Yes, you can make your cake ahead of time. It can be stored at room temperature for 2-3 days if loosely covered with plastic wrap or aluminum foil. Keep in mind that the cake will likely absorb the powdered sugar when covered so you may want to wait until right before serving. The cake can also be stored in the refrigerator for 3-4 days or in the freezer for 2-3 months.

Can I use part-skim milk ricotta to make the cake?

Yes, you can use part skim ricotta cheese in this recipe. However, keep in mind that full-fat ricotta cheese will give your cake a richer, creamier taste and texture.

Can I bake my cake from scratch instead of from a box mix?

Yes, you can absolutely make your cake from scratch if you have a recipe you love. My Lemon Bundt Cake and 7UP Cake are both made from scratch and can easily be baked as a lemon ricotta bundt cake, lemon ricotta pound cake, or lemon ricotta loaf.

More Easy Lemon Recipes

Lemon Ricotta Cake with whipped topping.

Other Easy Cake Recipes

If you tried this Lemon Ricotta Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes
a slice of Lemon Ricotta Cake on a white plate.

Lemon Ricotta Cake

Serves — 8
Lemon Ricotta Cake combines the convenience of a cooking from a mix with the richness of ricotta. An easy-to-make, moist and creamy dessert that tastes refreshing and delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 13.25 ounces box lemon cake mix
  • 3 large eggs
  • 1 cup whole milk ricotta cheese
  • cup vegetable oil
  • cup milk
  • 1 lemon zested and juiced (about 2 Tablespoons juice)
  • Powdered sugar optional garnish
  • Fresh lemons optional garnish

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit, grease an assembled 9-inch springform pan with baking spray, or line a 9-inch round cake pan with parchment paper.
  • Mix the lemon cake mix, eggs, ricotta cheese, oil, milk, and the zest and juice of 1 lemon in a large mixing bowl until smooth and combined.
    13.25 ounces box lemon cake mix, 3 large eggs, 1 cup whole milk ricotta cheese, ⅓ cup vegetable oil, ⅓ cup milk, 1 lemon
  • Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely, remove from the pan, and carefully garnish with powdered sugar, optional and fresh lemon zest, and slices.
    Powdered sugar, Fresh lemons
  • Cut into slices and serve.

Jenn’s Notes

Storage:
  • To Store: Lemon Ricotta Cake should be covered and stored at room temperature for 2-3 days or in the refrigerator for 3-4 days.
  • To Freeze: This cake can be stored in the freezer for 2-3 months.
Tips:
  • Fresh lemon is best in this recipe, however in a pinch, you can substitute juice from concentrate or a small amount of lemon extract for a similar, less fresh flavor. One lemon yields about 2 Tablespoons of juice and 1 Tablespoon of zest.
  • Full fat ricotta cheese is ideal when baking because it has a higher fat content than a low fat version, giving you a richer and creamier cake. However, you can use part skim ricotta cheese when making a ricotta cake.

Nutrition Info

Calories: 273kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 316mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 151mg | Iron: 1mg

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