Name: Ricotta cake
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups (500 grams) ricotta; 7 Tbsp (90 grams) sugar ((I used unrefined cane sugar)); 1 egg; 1 ½ lemons, zest; 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

This post may contain affiliate links. Please read my disclosure policy for more details.

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.

A slice of ricotta cake on a small white plate.

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

The ingredients to make this ricotta cake are arranged over a white background.

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

A hand mixing flour, egg, sugar, oil and lemon zest in a metal bowl.

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

Two images showing how to spread the ricotta mixture and how to scatter the crumbles over the ricotta cake.

Bake for 30 minutes at 350F/180C
Serve dusted with icing sugar!

A lemon ricotta cake with icing sugar and dessert plates and forks in the background.

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.

A fork and a slice of lemon ricotta cake on a small white plate.

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!

Print Recipe

5 from 5 votes

Ricotta cake

The crumbles and the creamy refreshing ricotta filling with hints of lemon make this amazing ricotta cake simply to die for. You will fall in love with its incredible flavor and texture.

Prep Time10 mins

Cook Time30 mins

Course: desserts

Cuisine: Italian

Keyword: Ricotta cake

Servings:

Calories: 284kcal

Author: Katia

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

Loosed bottom cake pan: it’s a cake pan that has a removable base to ensure the cooked cake can be easily removed from the tin. However, if you don’t have this loosed bottom cake pan on hand, you can bake it in a normal pan using parchment paper, then let it cool and refrigerate overnight. I advise you to refrigerate it because the cold makes this cake harder, therefore it’s easier to remove it from its pan. Once you remove it, let it rest at room temperature for at least 30 minutes before serving. It’s best at room temperature.

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

NOTE: the nutrition values are estimates and are intended for information and guidance purposes only. The hummus dip is not included in this calculation.

Nutrition

Comments

Heather G

October 23, 2021 at 9:09 pm

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
  
  October 23, 2021 at 9:40 pm
  
  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

September 21, 2021 at 2:42 pm

Hi may I know what type of flour for this ricotta cake recipe? Thank you

- Katia
  
  September 21, 2021 at 6:56 pm
  
  Hi Janette, absolutely, you need all purpose flour for this recipe (I’ve realised only now it’s not specified!). Many thanks x
- Janette
  
  September 22, 2021 at 4:14 am
  
  Thank you Katia and stay safe!
- Katia
  
  September 22, 2021 at 6:43 am
  
  My pleasure, Janette! Take care too x
Carolyn

August 11, 2021 at 2:32 am

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
  
  August 11, 2021 at 8:04 am
  
  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

June 09, 2021 at 7:48 pm

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
  
  June 09, 2021 at 9:30 pm
  
  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

March 05, 2021 at 6:01 pm

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
  
  March 06, 2021 at 10:43 am
  
  Thanks for taking the time to share your lovely feedback, Stella! I’m so glad it turned out delicious.💛
Sherry Carpenter

February 09, 2021 at 8:14 pm

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
  
  February 10, 2021 at 9:01 am
  
  You’ve made my day, Sherry! Thanks a million for your lovely comment. 💛
Mariangela Napoleone

November 15, 2020 at 8:46 am

This tart was fantastic. A real summer refreshing desert. Easy and quick to make thank you for sharing.

- Katia
  
  November 15, 2020 at 10:58 am
  
  Thanks for your lovely comment, Mariangela 😊 I’m so glad you liked it! x
Ana

October 09, 2020 at 6:09 pm

This is literally the most amazing dessert I’ve ever made!!! Thank you!!!! I especially loved that this had no butter!!!!!!

- Katia
  
  October 09, 2020 at 9:11 pm
  
  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

September 19, 2020 at 11:55 am

Fantastic cake for any occasion, I tried a couple of variations as well, really easy to make!

- Katia
  
  September 19, 2020 at 3:37 pm
  
  Thanks so much for your lovely feedback, Debora! I’m glad you liked it 💛

Thank you!