Lemon Ricotta Cake Recipe (A great last-minute Easter Dessert Idea!)
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2026年04月04日
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If you’re looking for an easy spring dessert, this lemon ricotta cake is light, fluffy, and bursting with fresh lemon flavor 🍋✨
Made with creamy ricotta cheese, this cake has an incredibly soft texture and stays perfectly moist—ideal for Easter brunch, afternoon tea, or a last-minute dessert.
In this recipe, I’ll show you step-by-step how to make a simple lemon ricotta cake using basic ingredients, plus tips for getting the perfect texture every time.
👉 Serve it with homemade whipped cream and a dusting of powdered sugar for a beautiful, bakery-style finish!
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon, where I am compensated on products sold at no cost to the consumer
Coarse Grater
https://amzn.to/4tuz50x
Cake Lifter
https://amzn.to/4bMVxvN
9” Cheesecake Pan
https://amzn.to/4c0ZlIx
00:00 – Lemon Ricotta Cake Recipe | Easy Spring Dessert
00:32 – How to Cream Butter and Sugar for Cake
01:10 – Adding Eggs & Vanilla Extract (Baking Tips)
01:40 – How to Add Lemon Flavor (Zest + Fresh Juice)
02:30 – Why Use Ricotta Cheese in Cake? (Moist & Fluffy Texture)
03:10 – Cake Flour vs All-Purpose Flour (Best for Soft Cakes)
03:50 – Mixing Cake Batter Properly (Avoid Overmixing)
04:20 – How to Prepare a Springform Pan for Baking
05:10 – How to Level Cake Batter Without Losing Air
05:40 – Almond Topping for Crunchy Cake Finish
06:00 – Baking Lemon Ricotta Cake (Time & Temperature Guide)
06:20 – How to Cool and Remove Cake from Pan
06:50 – Easy Cake Transfer Tips (No Breaking!)
07:15 – Powdered Sugar Dusting for Presentation
07:40 – Light & Fluffy Cake Texture Reveal
08:00 – Easy Easter Dessert Idea | Serve with Whipped Cream
LEMON RICOTTA PANCAKE RECIPE
https://entertainingwithbeth.com/lemon-ricotta-pancakes/
LEMON RICOTTA CAKE WITH HOMEMADE WHIPPED CREAM
Serves 8
*Print Recipe Here*
INGREDIENTS:
1 cup (240 ml) unsalted butter, melted
1 cup (212 g) white granulated sugar
3 large eggs, room temperature
2 teaspoons (10 ml) vanilla extract
2 tablespoons (30 ml) lemon zest (from 3 medium-sized lemons)
1/4 cup (60 ml) fresh lemon juice
3/4 cup (170 g) Whole Milk Ricotta Cheese, drained of its moisture
1 1/2 cups (210 g) cake flour (You can substitute all-purpose flour, but sift it first)
1 1/2 teaspoons (6 g) baking powder
1/2 tsp (3 g) kosher salt
1/4 cup (20 g) sliced almonds
Powdered sugar for dusting
! Homemade Whipped Cream
2 cups (480 ml) heavy whipping cream
2 tablespoons (14 g) powdered sugar
1 teaspoon (5 ml) pure vanilla extract
METHOD:
Set a fine mesh sieve over a bowl of equal size. Measure out the ricotta cheese. Drain the ricotta cheese through the fine-mesh sieve. Pressing the cheese against the sieve until the moisture drains through. Set aside.
Move the oven rack to the lower third of the oven. Preheat the oven to 350°F (175 °C).
Spray a 9-inch cheesecake pan with baking spray. Line the bottom of the pan with a round of parchment paper. Set aside.
In a large bowl, beat together the melted butter and granulated sugar with an electric mixer until a crumbly, sandy mixture forms.
Add the eggs one at a time, beating in between each addition and scraping down the bowl as needed.
Add the vanilla extract, lemon zest, and juice. Beat until combined.
Then add the ricotta cheese and beat until incorporated into the batter, and a smooth mixture forms.
In a medium bowl, whisk together the dry ingredients. If substituting cake flour for all-purpose flour, sift the dry ingredients together before using.
Add the dry ingredients to the wet ingredients, a third at a time, scraping down the bowl between each addition, until just incorporated. Don't overmix, or you'll have a tough cake.
Transfer the batter to the prepared pan, smoothing it out to an even layer. Top with a sprinkle of almonds, evenly distributed over the cake.
Bake for 30-35 minutes or until a toothpick comes out clean and the cake is golden brown.
Allow to cool in the tin on a wire rack for at least 30 minutes to an hour before trying to release it.
Release the cake from the spring.
Keep loosely tented with foil at room temperature until ready to serve.
Prepare the whipped cream: Place all the ingredients in a bowl or a stand mixer and whip on high until soft peaks form. Transfer to a container, cover, and refrigerate until ready to serve.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
https://geni.us/Entertaining101
➡️ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://entertainingwithbeth.substack.com/
If you’re looking for an easy spring dessert, this lemon ricotta cake is light, fluffy, and bursting with fresh lemon flavor 🍋✨
Made with creamy ricotta cheese, this cake has an incredibly soft texture and stays perfectly moist—ideal for Easter brunch, afternoon tea, or a last-minute dessert.
In this recipe, I’ll show you step-by-step how to make a simple lemon ricotta cake using basic ingredients, plus tips for getting the perfect texture every time.
👉 Serve it with homemade whipped cream and a dusting of powdered sugar for a beautiful, bakery-style finish!
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon, where I am compensated on products sold at no cost to the consumer
Coarse Grater
https://amzn.to/4tuz50x
Cake Lifter
https://amzn.to/4bMVxvN
9” Cheesecake Pan
https://amzn.to/4c0ZlIx
00:00 – Lemon Ricotta Cake Recipe | Easy Spring Dessert
00:32 – How to Cream Butter and Sugar for Cake
01:10 – Adding Eggs & Vanilla Extract (Baking Tips)
01:40 – How to Add Lemon Flavor (Zest + Fresh Juice)
02:30 – Why Use Ricotta Cheese in Cake? (Moist & Fluffy Texture)
03:10 – Cake Flour vs All-Purpose Flour (Best for Soft Cakes)
03:50 – Mixing Cake Batter Properly (Avoid Overmixing)
04:20 – How to Prepare a Springform Pan for Baking
05:10 – How to Level Cake Batter Without Losing Air
05:40 – Almond Topping for Crunchy Cake Finish
06:00 – Baking Lemon Ricotta Cake (Time & Temperature Guide)
06:20 – How to Cool and Remove Cake from Pan
06:50 – Easy Cake Transfer Tips (No Breaking!)
07:15 – Powdered Sugar Dusting for Presentation
07:40 – Light & Fluffy Cake Texture Reveal
08:00 – Easy Easter Dessert Idea | Serve with Whipped Cream
LEMON RICOTTA PANCAKE RECIPE
https://entertainingwithbeth.com/lemon-ricotta-pancakes/
LEMON RICOTTA CAKE WITH HOMEMADE WHIPPED CREAM
Serves 8
*Print Recipe Here*
INGREDIENTS:
1 cup (240 ml) unsalted butter, melted
1 cup (212 g) white granulated sugar
3 large eggs, room temperature
2 teaspoons (10 ml) vanilla extract
2 tablespoons (30 ml) lemon zest (from 3 medium-sized lemons)
1/4 cup (60 ml) fresh lemon juice
3/4 cup (170 g) Whole Milk Ricotta Cheese, drained of its moisture
1 1/2 cups (210 g) cake flour (You can substitute all-purpose flour, but sift it first)
1 1/2 teaspoons (6 g) baking powder
1/2 tsp (3 g) kosher salt
1/4 cup (20 g) sliced almonds
Powdered sugar for dusting
! Homemade Whipped Cream
2 cups (480 ml) heavy whipping cream
2 tablespoons (14 g) powdered sugar
1 teaspoon (5 ml) pure vanilla extract
METHOD:
Set a fine mesh sieve over a bowl of equal size. Measure out the ricotta cheese. Drain the ricotta cheese through the fine-mesh sieve. Pressing the cheese against the sieve until the moisture drains through. Set aside.
Move the oven rack to the lower third of the oven. Preheat the oven to 350°F (175 °C).
Spray a 9-inch cheesecake pan with baking spray. Line the bottom of the pan with a round of parchment paper. Set aside.
In a large bowl, beat together the melted butter and granulated sugar with an electric mixer until a crumbly, sandy mixture forms.
Add the eggs one at a time, beating in between each addition and scraping down the bowl as needed.
Add the vanilla extract, lemon zest, and juice. Beat until combined.
Then add the ricotta cheese and beat until incorporated into the batter, and a smooth mixture forms.
In a medium bowl, whisk together the dry ingredients. If substituting cake flour for all-purpose flour, sift the dry ingredients together before using.
Add the dry ingredients to the wet ingredients, a third at a time, scraping down the bowl between each addition, until just incorporated. Don't overmix, or you'll have a tough cake.
Transfer the batter to the prepared pan, smoothing it out to an even layer. Top with a sprinkle of almonds, evenly distributed over the cake.
Bake for 30-35 minutes or until a toothpick comes out clean and the cake is golden brown.
Allow to cool in the tin on a wire rack for at least 30 minutes to an hour before trying to release it.
Release the cake from the spring.
Keep loosely tented with foil at room temperature until ready to serve.
Prepare the whipped cream: Place all the ingredients in a bowl or a stand mixer and whip on high until soft peaks form. Transfer to a container, cover, and refrigerate until ready to serve.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
