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The crumble and the refreshing creamy ricotta filling with hints of lemon make this amazing ricotta cake to die for.
You will fall in love with its incredible flavor and texture: the crispy and fine crumble outside, and the soft filling inside.
This is absolutely one of our favorite cakes ever and is inspired by the Italian sbrisolona, a typical crumb cake very popular in Northern Italy. Honestly, I’ve lost count of the number of times I baked it.
It’s simple, not overly sweet, totally delicious and it looks beautiful too.
Plus, it requires only 6 ingredients, minimal preparation, and everyone will ask for the recipe. Yes, this is the perfect spring dessert, guaranteed to impress!
What ingredients you need
- Ricotta
- Flour
- Sugar
- Eggs
- Lemons
- Vegetable oil
- Baking powder
How to make it
I’ll show you the method in a few simple steps, then follow the detailed recipe card below.
- To make the crumb shell, place flour, sugar, egg, baking powder, oil and lemon zest in a bowl
- Using your fingers, rub the egg and the oil into the flour and sugar to make a crumb-like mixture
- To make the ricotta cream, mix ricotta, egg, sugar and lemon zest in a bowl until well combined.
- Using about ⅔ of the crumbs, make the cake bottom and edges
- Fill the cake shell with the ricotta mixture, then sprinkle the crumble mixture all over
- Bake for 30 minutes at 350F/180C
- Serve dusted with icing sugar!
RECIPE NOTES & FAQ
Saying that I made this ricotta cake a hundred times is an understatement. I baked it not only for my joy, but I also used to sell it to a few coffee shops here in London.
And I can tell you that this cake and this Italian almond biscotti were my best sellers!?
So, If you wonder what can you use ricotta for? This amazing and impressive cake is the answer.
RICOTTA CAKE VARIATIONS
This recipe is pretty versatile, you can make these little changes and the result is incredible!
- Amaretti cookies: if you happen to find some Italian amaretti cookies, skip the lemon zest, and add a generous handful of crushed amaretti to the ricotta filling. I promise you will love it.
- Orange zest: another simple and delicious option is using orange zest instead of lemon zest. It’s refreshing and so delicious.
- Dark chocolate chips: you can’t go wrong with dark chocolate and ricotta, just skip the lemon zest and add about 1/3 cup chocolate chips to the ricotta mixture.
- Raspberries: ricotta and fresh raspberries is another terrific combination, I tested it many times.
Spread the ricotta mixture first, then scatter about 3/4 cup raspberries on top, pushing them down a bit with your finger, then cover with the remaining crumbles.
DOES RICOTTA CAKE NEED TO BE REFRIGERATED?
It keeps well at room temperature for about 4-5 hours, but if your kitchen is too warm or if you’re planning to store it longer, wrap it in cling film and store in the refrigerator. It doesn’t dry out and it keeps very well for at least 3 days.
Plus, the following day it tastes even better!
CAN YOU FREEZE IT?
Absolutely yes. This ricotta freezes very well: wrap it in cling film and freeze it for up to 1 month. Or if you happen to have ricotta leftover, you might want to try this delicious lemon ricotta pasta, one of my popular recipes.
MORE AMAZING CAKES?
If you fancy more Italian treats, you might want to try my super easy almond cookies or almond biscotti, easy recipes to make in just one bowl!
If you make this delicious lemon ricotta cake or if you have a question, let me know!
Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Ricotta cake
Ingredients
Ricotta filling:
- 2 cups (500 grams) ricotta
- 7 Tbsp (90 grams) sugar (I used unrefined cane sugar)
- 1 egg
- 1 ½ lemons, zest
Crumb shell:
- 2 ¼ cup (300 grams) Flour
- 1 egg
- 7 Tbsp (90 grams) sugar (I used unrefined cane sugar)
- 6 Tbsp vegetable oil (I used expeller pressed canola oil)
- 2 tsp baking powder (I used self-rising flour)
- ½ lemon, zest
Instructions
- Preheat the oven to 350F°/180C°.
- Line with parchment paper or grease with oil or butter a loosed bottom cake pan* (size 9 inches/23 cm).
- To make the ricotta filling, place the first group of ingredients in a bowl and mix with a fork or a whisk, until well combined.
- To make the crumb shell, place the second group of ingredients in a bowl and using your fingers, rub the egg and the oil into the flour and sugar to make a crumb-like mixture (see pictures above).
- Using about ⅔ of the crumbs, make the cake bottom and edges, but you don't want to press the mixture too much.
- Fill this crumble shell with the ricotta mixture (see pictures above), then sprinkle the crumble mixture all over the ricotta filling.
- Bake for 30 minutes until lightly golden.
- Let it cool at room temperature, and served dusted with icing sugar.
Notes
Storage: it keeps well at room temperature for about 4-5 hours, but if your kitchen is too warm or if you're planning to store it longer, wrap it in cling film and store in the refrigerator. It keeps very well for at least 3 days. Also, this ricotta freezes very well: wrap it in cling film and freeze it for up to 1 month
Fantastic cake for any occasion, I tried a couple of variations as well, really easy to make!
Thanks so much for your lovely feedback, Debora! I’m glad you liked it 💛
This is literally the most amazing dessert I’ve ever made!!! Thank you!!!! I especially loved that this had no butter!!!!!!
You’ve made my day with your lovely comment, Ana! I’m so pleased you love this recipe as much as I do x
This tart was fantastic. A real summer refreshing desert. Easy and quick to make thank you for sharing.
Thanks for your lovely comment, Mariangela 😊 I’m so glad you liked it! x