A high altitude recipe for a one-layer lemon ricotta cake that’s tender and moist, and drizzled with lemon icing. This classic Italian lemon cake is so easy to make, with a simple cake batter and a sweet-tart lemon icing to finish it off. Serve it for breakfast or dessert, with a cup of hot coffee.
You might also love these iced lemon shortbread cookies, lavender lemon cake, and a classic lemon tart.
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Why You’ll Love This Recipe
Easy to Make. You can use either an electric mixer or a stand mixer to beat the butter, sugar and ricotta. It’s an easy cake batter to whisk together that bakes up beautifully.
Simple and Pretty. This one layer lemon cake is one of those no fuss cakes that still manages to look really elegant with the lemon icing dripping down the sides.
Stays Moist for Days. With plenty of ricotta cheese in the cake, it stays moist for days after baking.
What is an Italian Lemon Ricotta Cake?
A lemon ricotta cake is a traditional Italian cake that is often served for either dessert or breakfast. You can dust it with powdered sugar, serve it with sweetened whipped cream, or drizzle it with lemon icing or glaze.
The cake is soft and tender, thanks to the low protein content in the cake flour, moist and rich with whole milk ricotta cheese, and has plenty of lemon flavor from the lemon juice and fresh lemon zest. I really recommend the lemon icing on top, as it adds even more fresh lemon flavor to this delicious cake.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Unsalted Butter. Adds richness and flavor.
- Granulated Sugar. Sweetens the cake, adds moisture, and contributes to browning in the crust.
- Ricotta Cheese. Adds moisture and richness. For the best flavor, I recommend using whole milk ricotta.
- Eggs. Gives the cake structure.
- Vanilla Extract. Flavor.
- Lemon Juice + Lemon Zest. You’ll need 1 large lemon, or a couple of small lemons to give this cake plenty of lemon flavor.
- Cake Flour. Gives the cake structure, while the lower protein content of the cake flour keeps it light, tender and fluffy.
- Baking Powder. Leavens the cake so it rises as it bakes.
- Salt. Balances the sweetness.
Icing
- Powdered Sugar. Sweetens and thickens the icing.
- Meringue Powder. Adds stability and helps the icing set quickly.
- Lemon Juice. Adds lemon flavor and thins the icing.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray an 8-inch springform pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter with the sugar on medium speed for 3 minutes, until fluffy.
- Scrape the bowl down, and add the ricotta cheese. Beat on medium speed for 5 minutes. This step aerates the ricotta for a fluffier cake crumb.
- Add the eggs, one at a time, mixing well after each.
- Add the vanilla extract, lemon juice and lemon zest. The cake batter will look curdled at this point.
- In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the cake batter, and mix just until combined. Use a spatula to scrape everything up from the bottom to make sure the batter is evenly mixed.
TIP: Be sure to use the “spoon and sweep” method to measure your flour, so you don’t measure too much. Once you add the dry ingredients, don’t over-mix the cake batter, or your cake will have a more dense, rather than fluffy texture.
- Spread the cake batter into your prepared pan. Bake for about 50-55 minutes, until a cake tester comes out clean, and the top of the cake springs back when gently touched.
- Set the pan on a cooling rack, cover loosely with a clean kitchen towel, and cool completely.
- When the cake is cool, run a knife around the side of the pan, then release the collar. Turn the cake over onto a serving plate or cake pedestal, so the flat bottom side is facing up.
Icing
- In a bowl, whisk together the icing ingredients until smooth. It should be fairly thick, but drizzly.
- Immediately, pour the icing on top of the cake, and use a spatula to spread it towards the edges, gently nudging it over the edges of the cake.
- Let the icing set and crust over (about 30 minutes) before slicing the cake and serving.
Other Serving Suggestions
- Whipped Cream. This cake would be fantastic served with dollops of whipped cream. I like to use a ratio of 1 cup heavy whipping cream to 2 tablespoons powdered sugar when I make whipped cream.
- Powdered Sugar. A simple dusting of powdered sugar is pretty and easy. You could even rub some fresh lemon zest into the sugar first, for more lemon flavor.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I use a standard cake pan instead of a springform pan?
If you don’t have a springform pan, you should grease a standard 8-inch cake pan with non-stick baking spray and line the bottom of the pan with a circle of parchment paper. Be sure to cool the cake completely before turning it out of the pan.
Can I use all-purpose flour instead of cake flour?
Yes, the cake will bake just fine with all-purpose flour, but cake flour will give it a lighter texture.
Do I have to use meringue powder in the icing?
The meringue powder helps to set the icing quickly, but it’s optional. If you leave it out, you’ll need less lemon juice. I suggest starting with 1 1/2 tablespoons juice, and then adding more as needed.
How should I store the leftover cake?
Store leftover cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.
Can this cake be frozen?
Yes, you can wrap your lemon ricotta cake (without icing) in several layers of plastic wrap and freeze for up to 3-6 months. Thaw completely before drizzling with the icing.
You Might Also Like
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Lavender Lemon Cake Lemon Cake
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High Altitude Lemon Ricotta Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8-inch Springform Pan with Removable Bottom
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- ¾ cup unsalted butter, softened to room temperature
- 1 ¼ cups granulated sugar
- 15 oz whole milk ricotta cheese
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup lemon juice (from 1 large lemon)
- zest of 1 large lemon or 2 small lemons
- 1 ¾ cups + 2 tbsp cake flour, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt
Icing
- 1 cup powdered sugar
- 1 tbsp meringue powder
- 3 tbsp lemon juice
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray an 8-inch springform pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter with the sugar on medium speed for 3 minutes, until fluffy.
- Scrape the bowl down, and add the ricotta cheese. Beat on medium speed for 5 minutes. This step aerates the ricotta for a fluffy cake crumb.
- Add the eggs, one at a time, mixing well after each. Add the vanilla extract, lemon juice and lemon zest. The cake batter will look curdled at this point.
- In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the cake batter, and mix just until combined. Use a spatula to scrape everything up from the bottom to make sure the batter is evenly mixed.
- Spread the cake batter into your prepared pan. Bake for about 50-55 minutes, until a cake tester comes out clean, and the top of the cake springs back when gently touched.
- Set the pan on a cooling rack, cover loosely with a clean kitchen towel, and cool completely.
- When the cake is cool, run a knife around the side of the pan, then release the collar. Turn the cake over onto a serving plate or cake pedestal, so the flat bottom side is facing up.
Icing
- In a bowl, whisk together the icing ingredients until smooth. It should be fairly thick, but drizzly.
- Immediately, pour the icing on top of the cake, and use a spatula to spread it towards the edges, gently nudging it over the edges of the cake.
- Let the icing set and crust over (about 30 minutes) before slicing the cake and serving.
Mine looks just like yours and tastes amazing. Should it be pretty dense though, or was I a bit short on baking time? I’m at 7500’. I pulled it out at 50 minutes bc it seemed to test ok. Texture is somewhere between pound cake and cheese cake.
It’s definitely softer than a pound cake. Did you measure your flour correctly? Be sure you’re not using the measuring cup to scoop the flour, or it will pack in too much. Always lightly spoon it in, then level it off the top.
Just put this together in a 9” springform pan. Increased temp to 375 and starting with 40 minutes. Will post results when I know what works! Easy mix to make and great flavor. I always add the zest to the dry ingredients to get the flavor into the batter. Thanks for your recipes. New to CO and the altitude is real!
Came out absolutely perfect! Followed the recipe except for the icing.
I did not use meringue powder and had to add a bit more lemon juice to the icing
Thank you!!!!