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Lemon-Ricotta Dessert Cake

Rated as 4.33 out of 5 Stars

"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!"
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1 h servings 314
Original recipe yields 8 servings


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  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; 16 36.6 7.6 110 269 Full nutrition

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Read all reviews 3
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I thought it was very heavy I guess I expected it to be more cake like...taste was good but very dense..

I made this lemon ricotta cake. It was very tasty. I made it in a 9x9 pan. I greased the pan with canola oil spray then used the parchment paper and buttered it. I then put the batter on top of...

Excellent texture and subtle lemon flavor. Not too sweet. Not too fluffy or sticky. Similar to a pound cake. I don’t like normal cake that is too airy.