Lemon-Ricotta Dessert Cake


This quick dessert is easy to throw together when you're planning your last-minute game night! Mix it up quickly, pop it in the oven, and you'll ease all the competitiveness with the light, spongy deliciousness!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
8 servings


  • 1 cup cake flour

  • 2 teaspoons baking powder

  • ¾ cup white sugar

  • ½ cup butter, softened

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 1 cup ricotta cheese

  • 1 large lemon, zested and juiced

  • ¼ cup milk


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper.

  2. Mix flour and baking powder together in a small bowl.

  3. Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan.

  4. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

Nutrition Facts (per serving)

314 Calories
16g Fat
37g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 314
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 47%
Cholesterol 110mg 37%
Sodium 269mg 12%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Total Sugars 20g
Protein 8g
Vitamin C 11mg 54%
Calcium 179mg 14%
Iron 2mg 11%
Potassium 116mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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