Easy Lemon Ricotta Cake
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Savor the taste of a lemon ricotta cake with a honeyed finish. Perfectly rustic and incredibly satisfying for any dessert lover.
Lemon Ricotta Cake
This definitely is a bright and wholesome Lemon Ricotta Cake you’ll crave!
Light, dense, and lemony with a honeyed finish. So very different from sugar-laden traditional cakes.
And, it’s rustic and reflective of the Italian lifestyle of sweet treats.
Another of my MOST FAVORITE cakes is my Croatian Cheesecake! Yes, it landed me a spot among five finalists on the Hallmark Channel’s Home and Family tv show where I made it and served to t
Lemon and Ricotta Cake
Does It Freeze Well? Absolutely! How to Store It!
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Yes, it freezes beautifully in slices
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Store airtight in fridge for up to 5 days
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Best served slightly warmed
Ricotta in Cake
Little may you know that ricotta cheese is an exceptional ingredient in cakes for several reasons—both for texture and nutrition
.Ricotta creates a spongy, slightly dense crumb that feels satisfying but not heavy. It’s perfect for rustic, Italian-style cakes or ones you want to slice cleanly and serve beautifully.
Italian Lemon Cake
Ricotta cheese brings a creamy texture to the batter, so you don’t need as much butter or oil. It adds body and richness without the need for cream or extra fat.
Ricotta is also high in protein and calcium.
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Protein to help stabilize blood sugar
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Calcium for bones and metabolism
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Fewer carbs and less fat than some dairy alternatives
To put it succintly, ricotta has a mild flavor that lets ingredients like lemon, vanilla, or honey come forward. It doesn’t compete—it enhances.
Healthy Ricotta Cake
Ingredients That Nourish: Why This Cake Is Better for You
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Ricotta cheese – adds protein and calcium
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Fresh lemon juice & zest – vitamin C, digestive boost
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Raw honey – natural antibacterial, lower glycemic
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Kefir whole milk – gut health probiotics
Easy Lemon Ricotta Cake
There are definitely health benefits in every bite if this lemon ricotta cake recipe!
So fast forward, what are these benefits in a nutshell.
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Supports gut health (kefir)
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Natural sweetening (raw honey)
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Protein from ricotta
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Lower sugar than typical cakes
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Refreshing lemon supports detox and skin health
Easy Lemon Ricotta Cake
Ingredients
- WET INGREDIENTS:
- 3 eggs
- 1/2 cup butter, salted, melted and cooled
- 1 cup kefir milk, whole uncultured
- 1 1/2 cups ricotta cheese, whole milk
- 3-4 lemons, yielding 1/2 cup fresh lemon juice + zest
- 3/4 cup raw honey + more for drizzling on the top before baking (about 1/4 cup)
- DRY INGREDIENTS:
- 2 cups 1:to:1 gluten free flour
- 2 Tbl. baking powder
- 1/2 tsp salt
Instructions
- Coat a spring form pan with avocado or olive oil cooking spray. Put a piece of parchment paper in the bottom of the pan (paper should be larger than the diameter of the pan to allow for 'handles' about 4-5" around the pan). Cut strips of parchment paper and put around the sides. The paper will adhere to the cooking spray. Set aside.
- Combine each wet ingredient into a large mixing bowl and after adding each ingredient (with exception of the honey drizzle on top of the batter), use a whisk to combine well.
- Add flour, one cup, mix and blend well. Repeat with the second cup. Add the baking powder and salt and blend well. Let the mix stand for about 60-90 seconds.
- Pour into the parchment paper lined spring form pan. Drizzle the top with the 1/4 cup of honey. Place the pan on the cookie sheet.
- Bake in a preheated 350 oven for 60 to 65 minutes. Remove to a cooling rack. When completely cool, open springform pan and remove cake (and parchment paper around the sides). Gently lift the cooled cake with the parchment papert to a plate.
- Carefully slide the cake off the parchment paper onto the plate or cake dish.
Notes
This cake can be cut into quarters and individually frozen for about 6 weeks. Wrap well with adhesive plastic wrap.
Slices can be cut somewhat thinly if desired.
Serve with small scoops of plain Greek yogurt, honey and berries.
Cake can be dusted with powdered sugar if desired.
I made the ricotta lemon cake it just doesn’t seem that it turned out to look like yours. Not sure what I did wrong. I used Pamela’s gluten free flour maybe that was my mistake. It just seems doughy and got way too dark. May try with regular flour next time. Also do you have to put the paper on the sides? If so that could’ve been my problem.
Hi, Nancy, good questions and observations. Yes, I did put parchment paper around the sides too just as a precaution to help with release from the pan. Give it another try luv! I love that you’re here! xoxx ally
Ally could you use regular flour if you aren’t concerned with gluten free or could you use almond flour?
You sure could, Lori, and please just gauge the amount of flour. You make be good w/1.5 cups. The batter should be thick but not gluey. I’d put in one cup then 1/2, and see what the consistency is. I find that sometimes GF flour is not as dense as regular. Give it a try, luv, and please LMK!! xox ally