Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake a day ahead, store in the refrigerator, and bring to room temperature before serving.

My cake looks a little wet in the middle after baking. What should I do?

If it seems underdone but the edges look set, give it 5 to 8 more minutes. Ovens vary. Use the toothpick test and look for the slight wobble that finishes setting as it cools.

Can I use part-skim ricotta?

You can, but whole milk ricotta gives a richer, moister crumb. If using part-skim, consider adding a tablespoon of sour cream to the batter for extra tenderness.

How do I prevent the cake from sticking?

Butter and flour the springform pan well, and consider lining the base with parchment. Let the cake cool for 15 minutes before releasing the springform ring to preserve the shape.

Is this similar to a cannoli or a ricotta-filled dessert?

The flavors nod to cannoli, especially when you add chocolate chips and pistachios, but this is a homemade cake that stands on its own. Think of it as a cousin to other italian dessert recipes that use ricotta.

Easy Italian Ricotta Cake 2026

Name: Italian Ricotta Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 1/2 cups whole milk ricotta cheese; 3/4 cup granulated sugar; 3 large eggs; 1/2 cup unsalted butter (melted and cooled); 1 tsp vanilla extract; 1 tbsp lemon zest; Powdered sugar for dusting

Description

A moist and tender ricotta cake infused with lemon and vanilla, perfect for family gatherings and quiet afternoons.

Ingredients

Scale

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1/2 cup unsalted butter (melted and cooled)
1 tsp vanilla extract
1 tbsp lemon zest
Powdered sugar for dusting

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Instructions

Preheat oven to 350°F (175°C) and set the oven rack in the middle.
Butter and flour a 9-inch springform pan and set it on a baking sheet.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat ricotta and sugar until smooth.
Mix in eggs one at a time, then add vanilla and lemon zest.
Stir in melted butter, then gently fold in dry ingredients.
Pour batter into the prepared pan and smooth the top.
Bake for 45–50 minutes or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then remove the ring and let it rest.
Dust with powdered sugar once fully cooled and serve.

Notes

For best flavor, use fresh, high-quality ricotta and let the cake sit overnight to deepen the flavors.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 12g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 10g
Cholesterol: 80mg