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Whole lemon cake sprinkled with powdered sugar with three slices cut from one side, two slices are pulled away slightly and the third is still attached to the cake. Cake plate is sitting on a round wooden board with a towel over it, with lemon wedges around.
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4.98 from 179 votes

Lemon Ricotta Cake

Treat yourself to irresistibly delicious Lemon Ricotta Cake! Bursting with fresh lemon flavor and a moist crumb, it's a must-try dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 419kcal
Author Yumna Jawad



  • Preheat the oven to 350˚F. Line an 8-inch round baking pan with parchment paper, then spray with nonstick cooking spray.
  • Add lemon zest and sugar to a large bowl. Use your fingers to massage the zest into the sugar until it’s fragrant and moist. Whisk in the lemon juice, olive oil, ricotta, eggs and vanilla until smooth.
  • To the same bowl, add flour, baking powder and salt. Whisk until combined. Pour batter into the prepared pan and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
  • Let cool for about 20 minutes, then invert to remove from the pan and cool completely. Serve dusted with powdered sugar.



Calories: 419kcal | Carbohydrates: 45g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 230mg | Potassium: 134mg | Fiber: 2g | Sugar: 26g | Vitamin A: 235IU | Vitamin C: 21mg | Calcium: 146mg | Iron: 2mg