There is a quiet elegance to a good Italian cake. Nothing complicated, nothing overly decorated, just a few good ingredients coming together into something worth sharing. This Italian Lemon Ricotta Cake is exactly that.
Made with creamy ricotta, fresh lemon zest, and a touch of vanilla, this cake has a wonderfully tender crumb and a bright lemon flavor. It is simple enough to make for an afternoon coffee but special enough to serve for a feast day.
For the Feast of the Assumption on August 15, this cake makes a beautiful addition to the table. Its golden color, delicate texture, and fresh lemon flavor make it especially fitting for a late-summer celebration.
Why You’ll Love This Italian Lemon Ricotta Cake
Ricotta gives this cake its signature texture. Rather than being heavy or dense, the crumb is soft and moist with a subtle richness that pairs beautifully with the lemon.
The lemon does most of the flavor work here. Fresh zest gives the cake a fragrant citrus aroma, while lemon juice adds just enough brightness to balance the sweetness.
And perhaps best of all, this is an unfussy cake. There is no complicated frosting or elaborate decorating required. A generous dusting of powdered sugar is all it needs.
A Little History of the Feast of the Assumption
The Feast of the Assumption of the Blessed Virgin Mary is celebrated by Catholics on August 15. The feast honors the belief that, at the end of her earthly life, Mary was assumed body and soul into heavenly glory.
The celebration has ancient roots in the Church. Traditions surrounding Mary’s passing and entrance into heavenly glory developed in the early centuries of Christianity, and a feast honoring her Dormition, or “falling asleep,” was celebrated in the Christian East by the sixth century. The feast later spread throughout the Western Church and became known as the Assumption.
In 1950, Pope Pius XII formally defined the Assumption as a dogma of the Catholic Church in Munificentissimus Deus, teaching that Mary, “having completed the course of her earthly life,” was assumed body and soul into heaven.
August 15 is also a major feast in the Catholic calendar and is traditionally associated with summer abundance, harvest, flowers, and the beauty of creation. In many Catholic cultures, especially throughout Italy and Europe, the day is celebrated with Mass, family gatherings, processions, and festive meals.
A Cake for the Feast of the Assumption
The Feast of the Assumption of the Blessed Virgin Mary is celebrated on August 15, right in the middle of summer. I love recipes for this feast that feel celebratory without requiring an entire day in the kitchen.
This Italian-inspired lemon cake fits beautifully into that idea. It is golden, bright, and delicate, making it a lovely dessert to serve after a special family meal.
Serve it alongside fresh berries and coffee, or add a little whipped cream for an extra special dessert.
What You Need
The ingredient list is wonderfully straightforward:
- Whole milk ricotta
- Granulated sugar
- Unsalted butter
- Eggs
- Fresh lemons
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar for serving
- Cooking Spray
Fresh lemons are especially important here. Since the zest provides so much of the cake’s flavor, freshly grated lemon zest will give you a much more fragrant result than bottled lemon juice alone.
How to Make It
- Start by preparing a 9-inch round cake pan with butter and parchment paper. This makes it much easier to remove the cake once it has cooled.
- Using an electric mixer, beat the ricotta, sugar, and softened butter until creamy. Add the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla.
- In the ricotta mix, add in the baking soda and salt. Mix that in using a silicone spatula or wooden spoon. Gradually incorporate the flour into the ricotta mixture, mixing only until everything comes together.
- Transfer the batter to the prepared pan and bake until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Let the cake cool before dusting it generously with powdered sugar.
Serving the Cake
This cake is lovely on its own, but there are plenty of ways to dress it up.
Serve each slice with fresh raspberries, strawberries, or blueberries, or add a spoonful of lightly sweetened whipped cream. A little extra lemon zest over the top makes it look especially pretty.
For an August 15 feast, I would serve it at room temperature after dinner with espresso or strong coffee.
Tips for the Best Ricotta Cake
Use whole milk ricotta. It gives the cake a richer texture and helps keep the crumb tender.
Use fresh lemon zest. The zest is one of the main sources of lemon flavor, so don’t skip it.
Don’t overmix the batter. Once the flour is incorporated, stop mixing. This helps keep the cake soft.
Let it cool completely. The texture continues to set as the cake cools, so give it time before slicing.
Dust with powdered sugar just before serving. This keeps the finish fresh and beautiful.
An Unfussy Italian Dessert
I love recipes like this because they don’t need much to make an impression. The ricotta creates a soft, tender cake, while fresh lemon keeps it bright and summery. A little powdered sugar is all the decoration it needs.
Whether you’re making it for the Feast of the Assumption, a Sunday dinner, or simply an afternoon treat, this Italian Lemon Ricotta Cake is the kind of dessert that belongs in the recipe box and gets made again and again.
Italian Lemon Ricotta Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl using either a stand mixer or an electric mixer, whisk together the ricotta, sugar, and softened butter until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Add in the baking soda and salt. Mix with a wooden spoon or silicone spatula until combined.
- Gradually add the flour into the ricotta mixture, stirring just until incorporated. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40 to 50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 25 minutes, then carefully transfer it to a wire rack to cool completely.
- Once cooled, dust the top generously with powdered sugar. Garnish with additional lemon zest and fresh berries, if desired.
- Serve at room temperature with coffee, tea, or a dollop of lightly sweetened whipped cream.
Video
@ourcatholickitchen The Feast of the Assumption deserves a dessert worth gathering around! 🍋🍰 #catholicism #chrisitantiktok #assumption #tradition
♬ the american dawn – karaokey
Notes
- Use whole milk ricotta for the richest, most tender texture. If your ricotta is particularly wet, drain it for a few minutes before using.
- Fresh lemon is best. Use both the zest and juice for a bright, fragrant lemon flavor.
- Don’t overmix the batter. Mix just until the flour is incorporated to keep the cake tender.
- Let the cake cool completely before slicing. The ricotta helps keep the cake moist, so the texture becomes more defined as it cools.
- For serving: Dust with powdered sugar just before serving and add fresh berries, whipped cream, or a little extra lemon zest if desired.
- Storage: Store covered at room temperature for up to 1 day or refrigerate for up to 4 days. Bring refrigerated slices to room temperature before serving for the best texture.
