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Italian Lemon Ricotta Cake

Course Dessert
Cuisine Italian
Keyword Italian Lemon Ricotta Cake
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Author 2pots2cook


  • 3 eggs separated
  • Pinch of salt
  • ¾ cup sugar
  • 1 + 1/3 stick butter unsalted
  • 1 cup flour
  • 1 Tbsp baking powder
  • 1 cup Ricotta cheese
  • Zest of two lemons
  • Icing sugar optional, to dust the cake before serving


  1. Whisk egg whites with a pinch of salt, in a bowl, until stiff peaks form.
  2. Preheat the oven to 180 C / 356 F.
  3. Cover rounded baking dish (10 inches in diameter) with baking paper and lightly oil it.
  4. In another bowl, mix egg yolks, sugar and lemon zest. Add ricotta, butter and flour.
  5. Slowly add egg whites foam and gently mix with spatula.
  6. Pour the mixture into the baking dish and bake for 43 minutes or until clean toothpick inserted in the middle comes out clean.
  7. Serve cold, dusted with icing sugar.