Moist Lemon Ricotta Cake Recipe

This lemon ricotta cake is soft, moist, and finished with a bright lemon glaze.

I made this lemon ricotta cake just to test it.

Nothing fancy, nothing overthought — just something light, lemony, and simple.

But somehow… it didn’t even last 12 hours in my house.

Everyone kept going back for “just one more slice” until it was completely gone.

And that’s when I knew — this lemon ricotta cake recipe needed to be shared.

If you’ve ever had a dry lemon cake before, this is the complete opposite. It’s soft, rich (but not heavy), and full of real lemon flavor that actually comes through in every bite.

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What Is Lemon Ricotta Cake?

Lemon ricotta cake is a soft, Italian-inspired cake made with ricotta cheese for extra moisture and richness.

Unlike traditional lemon cakes, this version has:

• a tender, creamy crumb

• a slightly dense (but soft) texture

• a bright, fresh lemon flavor

Ricotta adds fat and moisture, which is why this cake stays soft for days — and honestly tastes even better the next day.

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Why You’ll Love This Lemon Ricotta Cake Recipe

• incredibly moist and soft

• easy, no complicated steps

• real lemon flavor (not artificial)

• perfect for brunch, dessert, or hosting

• stays fresh for days

A simple lemon glaze adds the perfect bright finish.

Ingredients

Wet Ingredients

• 1 cup whole milk ricotta (room temp)

• ¾ cup granulated sugar

• ½ cup unsalted butter, softened

• 3 large eggs

• 2 tbsp lemon zest

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

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Dry Ingredients

• 1½ cups all-purpose flour(use this if NOT using collagen)

• OR 1⅓ cups all-purpose flour + 1 scoop vanilla collagen(optional)

• 1½ tsp baking powder

• ½ tsp salt

👉 Important:
If you’re adding collagen, reduce the flour slightly to keep the cake soft and moist.
Do not use the full amount of flour + collagen or the cake may turn dense.

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Optional Protein Boost

Sometimes I like to add a scoop of vanilla collagen to this cake — it blends right into the batter and doesn’t change the flavor or texture when you adjust the flour slightly.

I’ve been using the vanilla multi-collagen from Vitauthority for over two years now, especially in recipes like this where it can just melt right in.

It’s completely optional, but it’s an easy way to add a little extra protein without overthinking it.

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How to Make Lemon Ricotta Cake

1. Prep

Preheat oven to 350°F.
Grease and line an 8–9 inch cake pan.

2. Cream Butter & Sugar

Beat butter and sugar until light and fluffy (2–3 minutes).

3. Add Ricotta

Mix in ricotta until smooth and creamy.

4. Add Eggs

Add eggs one at a time, mixing well after each.

5. Add Lemon Flavor

Mix in lemon zest, lemon juice, and vanilla.

6. Combine Dry Ingredients

Whisk flour, baking powder, and salt separately.
Fold into batter gently — do not overmix.

7. Bake

Pour into pan and bake for 45–50 minutes until golden and set.

8. Cool

Let cool before adding glaze.

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Lemon Glaze

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• pinch lemon zest

Whisk until smooth and drizzle over the cooled cake.

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Bake until golden and set before adding the glaze.

Tips for a Moist Lemon Ricotta Cake

• Use whole milk ricotta for best texture

• Don’t overmix the batter

• Measure flour correctly (spoon + level)

• Let the cake cool before glazing

• Store covered — it stays moist for days

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Frequently Asked Questions (FAQ)

• Can I use part-skim ricotta?

Yes, but whole milk ricotta gives a richer and more moist texture.

• Why is my lemon ricotta cake dry?

This usually happens from:

• too much flour

• overmixing the batter

• overbaking

Stick to the measurements and check your cake early.

The inside is soft, tender, and full of real lemon flavor.

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• Can I make lemon ricotta cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors settle.

• Can I freeze lemon ricotta cake?

Yes. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.

• Can I skip the glaze?

You can, but the glaze adds extra lemon flavor and that bakery-style finish.

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If you make this, let me know — because if your house is anything like mine… it won’t last long.

Print

Lemon Ricotta Cake (Moist & Soft)

Yield 8-10 slices

Author Kim Alexander

Prep time

15 Min

Total time

15 Min

Cook modePrevent screen from turning off

Ingredients

Wet

• 1 cup whole milk ricotta (room temp)
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Dry - Option 1 (No Collagen)

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt

Dry - Option 2 (With Collagen):

• 1⅓ cups all-purpose flour
• 1 scoop vanilla collagen (optional)
• 1½ tsp baking powder
• ½ tsp salt

Lemon Glaze

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• pinch lemon zest

Instructions

1. Preheat oven to 350°F. Grease and line an 8–9 inch cake pan.
2. Cream butter & sugar until light and fluffy (2–3 minutes).
3. Add ricotta and mix until smooth.
4. Add eggs one at a time, mixing well after each.
5. Add lemon + vanilla (zest, juice, vanilla).
6. Mix dry ingredients
7. Use flour based on your choice above
8. Add baking powder + salt
9. (Add collagen here if using)
10. Gently fold dry ingredients into batter. Do not overmix.
11. Bake for 45–50 minutes until golden and set.
12. Cool completely, then glaze.

Glaze

1. Whisk all glaze ingredients until smooth and drizzle over cooled cake.

Notes

• Use whole milk ricotta for best texture
• Do not overmix — keeps cake soft
• Cake tastes even better the next day

Nutrition Facts

Calories

445

Fat

15 g

Sat. Fat

9 g

Carbs

71 g

Fiber

1 g

Net carbs

69 g

Sugar

35 g

Protein

8 g

Sodium

515 mg

Cholesterol

104 mg

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