If you’re in the mood for a light, fresh, and fluffy cake with a creamy center, this One-Bowl Lemon Ricotta Cake is the perfect choice. With the zest and juice of fresh lemon and the richness of smooth ricotta cheese, this cake delivers all the flavour of a classic Italian dessert with very little effort. Best of all, you can make it using just one bowl—no mess, no fuss.
Whether you serve it plain with a dusting of powdered sugar, dress it up with fresh berries, or top it with a drizzle of dark chocolate or coulis, this cake is always a hit. It’s great as a tea-time treat or an elegant dessert for guests.
What is One-Bowl Lemon Ricotta Cake?
This cake is a simplified version of the traditional Italian ricotta cake, made with creamy ricotta cheese and flavoured with lemon zest and juice. The batter is made in a single bowl using basic ingredients—eggs, sugar, oil, lemon, and just a small amount of flour. It contains no butter or baking powder, yet it bakes up moist, soft, and gently golden.
This cake is inspired by the southern regions of Italy, where lemons grow in abundance and ricotta is a staple in both sweet and savoury dishes. The result is a naturally rich, delicately sweet dessert with a hint of citrus that’s hard to resist.
Ingredients You’ll Need
- 300g ricotta cheese
- 3 eggs
- 100g granulated sugar
- 50g all-purpose flour
- 30ml seed oil (like sunflower or canola)
- Juice and zest of 1 lemon
- Powdered sugar, for topping
How to Make One-Bowl Lemon Ricotta Cake
Step 1: Whisk Eggs and Sugar
Crack the eggs into a large bowl. Using an electric whisk, beat the eggs and sugar together until the mixture is pale and frothy.
Step 2: Add Ricotta
Add the ricotta cheese to the bowl and keep whisking until well blended.
Step 3: Mix in the Oil
Slowly pour in the oil while continuing to whisk. This helps create a smooth and creamy batter.
Step 4: Add Lemon
Stir in the freshly squeezed lemon juice and grated zest. This adds a vibrant, refreshing flavour to the cake.
Step 5: Add Flour
Sift in the flour and gently mix until everything is just combined. Don’t overmix to keep the cake tender.
Step 6: Bake
Pour the batter into an 18–20 cm round cake tin lined with parchment paper. Level the top with a spatula and bake in a preheated oven at 170°C (350°F) for about 45 minutes. When a toothpick inserted in the center comes out clean, it’s ready.
Step 7: Cool and Serve
Let the cake cool completely before removing it from the tin. Dust the top with powdered sugar and serve.
Pro Tips for the Best Cake
Make sure your eggs and ricotta are at room temperature for the smoothest batter. Use fresh, quality ricotta for the best texture. Be gentle with mixing, and don’t worry if the batter has a few lumps—they’ll disappear while baking.
Optional Add-ins
You can easily switch up the flavour by adding vanilla extract, chocolate chips, or a handful of fresh berries. To elevate the presentation, try a topping of lemon glaze, honey drizzle, or even crushed pistachios.
Storage and Freezing Tips
Store this cake in an airtight container at room temperature for up to 3 days. If you’ve added a topping, or if you’re in a warm climate, it’s better to refrigerate it. To freeze, wrap the cooled cake in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
One-Bowl Lemon Ricotta Cake is proof that simple ingredients can create a truly elegant and delicious dessert. It’s soft, subtly sweet, and infused with bright lemon flavour—making it perfect for any season. Whether served plain or dressed up for a dinner party, it’s a recipe you’ll come back to again and again.
FAQ
Can I use low-fat ricotta for this cake?
Yes, you can use low-fat ricotta, but the texture may be slightly less creamy. Full-fat ricotta is recommended for the best result.
Why does my lemon ricotta cake come out rubbery?
This usually happens if the batter is overmixed. Mix just until the ingredients are combined for a soft texture.
What can I use as a topping?
Powdered sugar, lemon glaze, honey, whipped cream, or fresh berries all work beautifully. Nuts like almonds or pistachios also add a nice crunch.
Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day after the flavours have settled. Store it in an airtight container until ready to serve.
Does lemon ricotta cake freeze well?
Absolutely. Wrap the cake tightly and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
