One Bowl Lemon Ricotta Cake

torta di ricotta e limone

Nothing screams spring and happiness like a one bowl lemon ricotta cake. Ricotta cheese makes the cake moist but not heavy. The batter literally takes minutes to mix together using only a whisk and spatula, and most importantly – one bowl!

Lemons feel particularly Italian. Maybe it’s because I immediately think of lemon groves lining the Amalfi coast. Or maybe it’s because lemon desserts make me feel bright and cheery, like lemon rosemary cornmeal cookies! Either way, this Italian lemon ricotta cake will transport you to a happy place.

I put this one bowl lemon ricotta cake in the category of snack cakes, which only means for me that I can eat more of them and at any time of day. Snack cakes are usually one layer, slightly less sweet and not frosted.  

Ricotta cheese is used in many Italian desserts, which keeps them moist for days – in the off chance you have leftovers for that long. This is one my favorite cakes to make because it uses mostly basic ingredients that are pantry staples. Plus I love the added bonus of it being made in one bowl, for fast and easy clean up!

By adding ingredients one at a time and mixing well in between each addition, the final batter is smooth and velvety. Don’t worry about vigorous beating; there doesn’t need to be a lot of air incorporated into the batter. Just mix until combined.

Ingredients

• Lemon zest and juice
• Ricotta cheese
• Sugar
• Neutral oil
• Eggs
• Flour – type 00
• Leavener – lievito in polvere per dolci
• Pinch salt

Ricotta is what is called a “whey cheese”, meaning it is made from the liquid whey leftover when milk is heated and separated into curds to make cheese.

Ricotta literally translates to “recooked”, so the process continues by reheating the whey with a bit of citrus or vinegar, and a fine curd develops. This is then strained through a cheesecloth and ricotta cheese remains. It can be made from sheep, cow, goat, or Italian water buffalo milk whey, but generally what we find in the store now is whole milk from a cow.

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Here in Italy, baking powder is sold as lievito in polvere per dolci, “powdered yeast for desserts” and is often lightly scented with vanilla. For this recipe, 1 teaspoon baking powder plus ½ teaspoon baking soda can be substituted for the Italian leavener.

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Using a neutral oil as opposed to unsalted butter helps to achieve a light and fluffy texture and contributes to the moistness of the cake. Sunflower oil is the common neutral oil here in Italian, but any neutral oil will work, like vegetable or canola.

Step by Step

First, to start this one bowl lemon ricotta cake, retrieve your one bowl.

Next, preheat the oven to 180°C .

Spray a baking pan with nonstick cooking spray and line with parchment paper. Italy has a longer loaf pan size, 30x11cm, that is quite common. This pan equates to the same as a 20x20cm square or 23cm round pan. You can also use a 25x11cm loaf pan but it will bake for 10 minutes longer.

See below in Tips and FAQs for more information on pan substitutions.

Of course, every oven may vary, so set your timer for 5 minutes less just to be sure. This is a good rule of thumb when making any recipe for the first time.

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In the large bowl, add the lemon zest and granulated sugar. Using a spatula, press the zest into the sugar to release the lemon oils and fragrance. You’ll notice the sugar will become slightly yellow tinted and a delicious lemon scent will fill the air. This allows the lemon flavor to more deeply penetrate the final cake.

Whisk in the oil and then the eggs one at a time, whisking in between each addition.

Whisk in the lemon juice as well as the ricotta cheese, just until smooth. I strongly recommend whole milk ricotta cheese, as part-skim will not give this cake the same rich and smooth texture. 

Slowly mix in the flour, leavener, and a pinch of kosher salt, folding with a spatula until just combined. You can also sift in the dry ingredients to help them become better incorporated. 

Pour the cake batter into the prepared baking pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 20 minutes and then remove it and leave on a wire rack to cool completely.

This lemon ricotta cake is great just with a dusting of powdered sugar as a perfect afternoon snack. It can be dressed up with whipped cream and fresh fruit for a Sunday brunch or drizzled with a lemon glaze for a special occasion.

Tips and FAQs

Variations

Try adding a lemon glaze!

Add 100g powdered sugar to a bowl and slowly whisk in 1-2 tablespoon of lemon juice until you achieve desired consistency. Pour over cake when it has completely cooled.

Substitutions

Pan Substitutions

I used a 30x11cm loaf pan size, which is a bit uncommon in America. So, here are the pan substitutions that will all bake for the same amount of time.

Equal Baking Time:

20x20cm square pan (8x8inch)

23cm round cake pan or springform (9inch round)

30x11cm (12x5inch loaf)

25x11cm (9x5inch loaf) will bake for about 10 minutes longer

Ingredient Substitutions

• 1 teaspoon baking powder plus ½ teaspoon baking soda can be substituted for the Italian leavener
• All purpose flour can be substituted in an equal amount for the type 00 flour

Leftover cake can be wrapped in plastic and stored at room temperature for 3-5 days.

More Italian Ricotta Recipes

Chocolate Ricotta Cake

Ricotta Crostata with Chocolate

Spinach and Ricotta Meatballs

One Pot Pasta with Ricotta and Lemon

One Bowl Lemon Ricotta Cake Recipe