This ricotta cake is a soft, lightly sweet Italian-style dessert with a creamy texture, bright lemon flavor, and a delicate cinnamon warmth. It is simple to prepare, elegant enough for guests, and delicious served warm or chilled with a dusting of icing sugar.
Why You’ll Love This Recipe
This ricotta cake is rich without feeling heavy. The ricotta gives it a smooth, custard-like crumb, while whipped egg whites make it light and tender. Lemon zest adds freshness, cinnamon brings gentle spice, and a little vanilla with lemon juice gives the cake a fragrant, balanced flavor.
It is also a great make-ahead dessert because it tastes wonderful cold after chilling. You do not need complicated decorating, frosting, or layers. A simple sprinkle of icing sugar is enough to make it look beautiful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g ricotta cheese, well drained
4 large eggs, separated
3 tablespoons all-purpose flour
250 g granulated sugar
1 teaspoon ground cinnamon
Finely grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 tablespoon butter, for greasing the tin
1 tablespoon flour, for dusting the tin
2 tablespoons icing sugar, for serving
Directions
Preheat the oven to 180°C, or 160°C fan. Grease a 25 cm round cake tin with butter, then dust it lightly with flour and shake out the excess.
Place the ricotta in a large mixing bowl and mash it until smooth. Add the egg yolks and beat well until creamy. Stir in the flour, sugar, cinnamon, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth.
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the ricotta mixture in two or three additions. Try not to overmix, so the cake stays light.
Pour the batter into the prepared tin and smooth the top. Bake for about 40 minutes, or until the cake is firm, lightly golden, and set in the center.
Let the cake cool slightly before removing it from the tin. Serve warm or cold, dusted with icing sugar.
Servings and timing
This recipe makes about 8 servings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Cooling time: 20 minutes
Total time: about 1 hour 15 minutes
Variations
Add orange zest instead of lemon zest for a sweeter citrus flavor.
Mix in ½ teaspoon almond extract for a deeper bakery-style aroma.
Serve with fresh berries for a lighter, fruitier dessert.
Add 2 tablespoons mini chocolate chips for a richer version.
Use gluten-free all-purpose flour if you need a gluten-free option.
Storage/Reheating
Store leftover ricotta cake in an airtight container in the refrigerator for up to 4 days.
This cake is delicious cold, but you can also let it sit at room temperature for 15 minutes before serving. To warm it, heat individual slices in the microwave for 10 to 15 seconds. Avoid overheating, as the texture is delicate.
FAQs
Can I make ricotta cake ahead of time?
Yes. This cake is perfect for making ahead because the flavor improves after chilling.
Should I drain the ricotta?
Yes. If your ricotta is watery, drain it first so the cake sets properly.
Can I use low-fat ricotta?
You can, but whole-milk ricotta gives the best creamy texture.
Why do I need to separate the eggs?
Whipped egg whites help make the cake lighter and less dense.
Can I skip the cinnamon?
Yes. The cake will still taste delicious with just lemon and vanilla.
How do I know when the cake is done?
The center should be firm and set, and the top should look lightly golden.
Can I freeze ricotta cake?
Yes. Wrap slices well and freeze for up to 2 months.
How should I serve it?
Serve it warm, chilled, or at room temperature with icing sugar.
Can I use lime zest instead of lemon?
Yes, but the flavor will be sharper and slightly more tropical.
Why did my cake sink slightly?
A little sinking is normal because this cake has a soft ricotta-based texture.
Conclusion
Ricotta cake is a simple, elegant dessert with a creamy center, fresh citrus flavor, and gentle sweetness. It needs only basic ingredients, comes together quickly, and works beautifully for family meals, holidays, or afternoon tea.
Ricotta Cake (Budino di Ricotta) is a soft and creamy Italian-style dessert with a delicate custard-like texture, bright lemon flavor, and a touch of cinnamon warmth. This elegant cake is lightly sweet, simple to prepare, and delicious served warm or chilled with a dusting of icing sugar.
Ingredients
500 g ricotta cheese, well drained
4 large eggs, separated
3 tablespoons all-purpose flour
250 g granulated sugar
1 teaspoon ground cinnamon
Finely grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 tablespoon butter, for greasing the tin
1 tablespoon flour, for dusting the tin
2 tablespoons icing sugar, for serving
Instructions
Preheat the oven to 180°C (160°C fan). Grease a 25 cm round cake tin with butter and dust lightly with flour.
Place the ricotta in a large bowl and mash until smooth.
Add the egg yolks and beat until creamy.
Stir in the flour, sugar, cinnamon, lemon zest, lemon juice, and vanilla extract until fully combined.
In a separate clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the ricotta mixture in two or three additions, being careful not to overmix.
Pour the batter into the prepared cake tin and smooth the top.
Bake for about 40 minutes, or until lightly golden and set in the center.
Allow the cake to cool slightly before removing from the tin.
Dust with icing sugar and serve warm, chilled, or at room temperature.
Notes
Drain watery ricotta before using to help the cake set properly.
Whole-milk ricotta gives the richest and creamiest texture.
Orange zest can replace lemon zest for a sweeter citrus flavor.
Mini chocolate chips add extra richness and texture.
Gluten-free flour can be substituted if needed.
Store leftovers refrigerated for up to 4 days.
Freeze slices wrapped tightly for up to 2 months.
A slight sinking in the center is normal for ricotta-based cakes.
