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The fine crumble and the creamy, lemon ricotta filling make this amazing ricotta cake to die for. It’s also very easy to make, it requires only 6 ingredients, minimal preparation, and it’s guaranteed to impress!
All you need are two bowls and one spoon, no beating and no stand mixer are required in my easy cake recipes.
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.
We love its incredible flavor and texture: the crispy crumble outside, the soft filling inside, and the sweet, refreshing ricotta. This is basically our go-to cake recipes for dinner parties too, everyone fall in love with it!
And if you haven’t tried ricotta in desserts, you’ll be amazed. This fresh, soft Italian cheese brings plenty of moisture and a delicate flavor without weighting down. It makes rich, refreshing fillings, or moist, delicious crumbs like in these strawberry cake and raspberry cake.
List of the ingredients
- Ricotta
- Flour
- Sugar
- Eggs
- Lemons
- Vegetable oil
- Baking powder
How to make ricotta cake
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
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) all-purpose 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
Amy
I have’n made this cake yet but am anxious to!
Can I use butter instead of the oil? If so, how much door recommend?
Katia
Hi Amy, I think I’ve already answered on IG.
Yes, you can use soft butter, approx 100 grams.
Let me know how it turns out, and don’t be anxious… it will be delicious! : )
Sam
Hi
I’ve just made this cake but the crumbly base was the consistency of peanut butter.. I used muscavado sugar so was a lot browner . I definitely used the correct amount of flour.. so it was difficult to crumble over the top… it’s in the iven now.. I’m not sure what u did wrong? Any advice?
Katia
Hi Sam! If the crumbly base looked like peanut butter that means the liquid ratio was off.
I don’t know what happened there to be honest, please let me know how it turns out. Cheers x
Rene
“loose bottom cake pan” does that mean a spring form pan?
Katia
Hey Rene! Yes, it’s the same, a pan with a removable bottom : )
Jay
After 30 minutes the cake still felt very soft in the middle (jiggling when I jostled the dish a tad). What texture is “done”? Is it okay that it’s still very soft in the middle? Don’t want to overdo it.
Thanks! J
Katia
Hello J! It should be firm in the middle, soft but firm. The baking time is what you find in the recipe, allowing 5 minutes more is ok, but not more than that.
Please let me know how it turns out. Thanks x
Kerry
My baking time (Miele 24″ convection wall oven) was about 8 minutes longer than the recipe – because I was not sure it was actually done, and didn’t know if the regular test for doneness would work, so just left it a few minutes longer. The ‘pie’ that came out of the oven (calling it a pie because that’s what it looks like when baked) was flatter then I had imagined from the pics. I added chopped dark chocolate and orange zest to the ricotta mix. The flavour and texture was okay, was a bit underwhelmed. THEN, today we had another piece and oh wowzer, that extra day of the flavours and ricotta settling into each other was fabulous. And the texture was bang on. Like really good. I can imagine eating this in a bistro for dessert or in a cafe with a cup of coffee and being pretty happy. I bet it would be great with champagne on NYE after nibbles. Recipe is going into rotation with a bake the day ahead note. Its different enough to be interesting, but delivers where it matters!
Kerry
Should the ricotta be drained if using regular store bought product?
Katia
Hi Kerry! Store-bought ricotta is totally fine, remove only excess water if needed. x
Kerry
Thank you for answering my question, and so quickly, so that I was actually able to proceed with confidence, super appreciated. Great recipe.
Heather G
Absolutely love this! Lemon and ricotta are my current obsession. I love the creamy vs crumbly texture too. And so easy!! I did add a splash of vanilla extract and a splash of lemon extract to the ricotta mixture…I saw another commenter mention the vanilla and couldn’t help myself adding lemon too. 😊 So good! I’ll be making this on repeat!
Katia
I’m so happy to hear that, Heather… this is one of our favorite cakes!
Thanks so much for sharing your feedback, and have a lovely weekend x
Janette
Hi may I know what type of flour for this ricotta cake recipe? Thank you
Katia
Hi Janette, absolutely, you need all purpose flour for this recipe (I’ve realised only now it’s not specified!). Many thanks x
Janette
Thank you Katia and stay safe!
Katia
My pleasure, Janette! Take care too x
Carolyn
This looks amazing- I’m anxious to make it.
I’m just not sure about the lemons – do you squeeze the juice of the 1 & 1/2
Lemons into filling & some lemon zest (how much?) And then the juice of 1/2
Into crumb mix with zest. Or is it just lemon zest that you use – not the juice
Katia
Hi Carolyn, I use only lemon zest, not the juice.
The recipe is pretty easy and I’m sure your cake will turn out great… let me know : )
Cheers x
Jaclyn
This was soooo good! I had it for dessert a little warm and the next day cold for breakfast! I had to freeze it because it was going to be gone. It was still just as tasty after freezing. I will make this again for sure.
Katia
Thanks for sharing your lovely comment, Jaclyn! That’s one of my favorite cake recipes, I’m so glad you loved it.
Cheers x
Stella Ali
Absolutely delicious cake! The only thing I did differently is add a little vanilla to ricotta mixture as well as only 5 tablespoons sugar in each part (crumb part/ricotta mix).
Katia
Thanks for taking the time to share your lovely feedback, Stella! I’m so glad it turned out delicious.💛
Sherry Carpenter
This was as simple as described and as wonderful. Whipped it up in no time (I may not share that with everyone.. let them think I slaved over it, ha ha). I posted my picture to my instagram and tagged you for credit. Thanks for a wonderful lemon recipe. Almost reminded me a little of my grandma’s German coffee cake when she would add fruit to it. Thanks again!
Katia
You’ve made my day, Sherry! Thanks a million for your lovely comment. 💛
Mariangela Napoleone
This tart was fantastic. A real summer refreshing desert. Easy and quick to make thank you for sharing.
Katia
Thanks for your lovely comment, Mariangela 😊 I’m so glad you liked it! x
Ana
This is literally the most amazing dessert I’ve ever made!!! Thank you!!!! I especially loved that this had no butter!!!!!!
Katia
You’ve made my day with your lovely comment, Ana! I’m so pleased you love this recipe as much as I do x
Debora Bellintani
Fantastic cake for any occasion, I tried a couple of variations as well, really easy to make!
Katia
Thanks so much for your lovely feedback, Debora! I’m glad you liked it 💛